Dalloway Terrace reimagined as woodland

Dalloway Terrace reimagined as woodland

Dalloway Terrace has been transformed for the autumn and is now adorned with an enchanting woodland of cascading amber leaves. The terrace – described by the Evening Standard as “One of London’s most Instagrammable restaurants”- has been transformed by London florists Wild at Heart. The woodland installation boasts a canopy of preserved autumnal leaves in rich oranges and burnt reds. Branches of beautiful soft pink and rich red maple leaves and clusters of tumbling berries offer guests a cosy shelter from the colder weather.

The restaurant has embraced the changing season with a picture perfect, rustic new look while head pastry chef and Afternoon Tea of the Year Finalist, Chris Dodd has created a new autumnal Afternoon Tea menu, celebrating the Apple. Guests are also able to enjoy a new autumnal menu from Executive Head Chef, Byron Moussouris.

The fresh, crisp and sweet flavours of five delicious varieties of apple have been incorporated into the different aspects of the Afternoon Tea to encapsulate the best of the British autumn. Highlights of the Tea (£40 per person) include Spiced Apple Cake with Cinnamon Glaze and Granny Smith and Whisky Mousse with Milk Chocolate Ganache alongside Golden Raisin Scones served with Clotted Cream, Raspberry Jam and Jersey Black Apple Butter. Highlights of the comforting savoury menu include Roasted Pork and Apple Chutney on Multigrain Bread and Turkey Breast, Green Apple and Radish Remoulade on Guinness Bread.

Dalloway Terrace’s new seasonal menu also takes inspiration from autumn, incorporating the best seasonal ingredients. Highlights include; Pan Rosted Venison with Spiced Red Cabbage, Carrot Purée and Pistachio Crust – £26 and Whole Red Grouse with Game Chips, Bread Sauce and Watercress – £32. Highlights on the dessert menu that are guarantee to satisfy guests with a sweet tooth include; Baked Cheesecake with Hibiscus Meringue, Rosehip Jelly and Bramble & Nettle Sorbet – £6.50 and Braeburn Mousse with a Braeburn Core, Spiced Sablé Breton and Calvados Sauce – £6.50.