Past Dining Series at The Perception
Kicking off the dining series was the highly-acclaimed Magnus Reid, owner of Shoreditch haunt, C.R.E.A.M and Hackney favourite, Legs, which gained a Bib Gourmand after just four months of opening. Reid’s dynamic background and current foothold in the east of the capital injected a new zest into central London’s food offering, challenging the conventional codes of luxury hotel dining.
Reid’s menu for The Perception remixed the Mediterranean, Australian and Modern-European flavours served as a snack, small, medium or large plates creating a flexible dining experience that encouraged sharing. Guests savoured twisted classics such as burrata with chilli jam and fried garlic and show-stopping larger plates like the parpadelle with crab and chilli or the impressive gilt head bream crudo.
The first menu by Magnus Reid ran from 27th October until the beginning of March 2018.
Dynamic London chef, Ravinder Bhogal, devised her first all-Vegan menu as part of the second installation of the W Dining Series. With lip-smacking flavours influenced by her heritage and travels, the menu aimed to appeal to both Vegans and omnivores alike.
Using the most natural ingredients, the menu showcased delicious plates such as Besan Fritters, Coconut Yoghurt and Curry Leaf, and sweets such as Rose, Coconut and Cardamom Doughnuts. Favourited by some of the capitals top food critics and gastro-devotees, it topped Harpers Bazaar’s list of 7 of the best Vegan Restaurants in London and Condé Nast Traveller included it in their feature of London’s Best Pop-Up Restaurants and Bars.
Ravinder’s all-Vegan menu ran from 5th March – 5th July 2018.
Kicking off the third installment, Ben Murphy’s food series took diners down a personal journey along memory lane. Each of the innovative dishes evoked childhood memories and mix-up nostalgia, in a playful and cutting edge way.
Highlights on the menu included his unexpected twist on the British childhood staple, Eggs n Soldiers, a Parfait served with crunchy chicken-skin granola (an ode to his late Grandad) and his whimsical take on a Choc Ice for dessert.
Ben Murphy’s menu ran from 5th November 2018- 28th February 2019