The Domino Effect, Hotel Café Royal ★★★★★

As part of celebrations in honour of the opulent Regent Street hotel's 150^th Anniversary this year, the Hotel Cafe Royal's Domino Room will be hosting The Domino Effect from March onwards, inviting a succession of renowned international chefs to collaborate with the hotel's own executive chef Andrew Turner.

To continue the exciting new project, Turner, who learned his trade in France and the Netherlands alongside Albert Roux, has invited chef Aurelio Morales of Ramses restaurant in Madrid to spend just under a month serving up his award-winning gastronomical fare. Morales, who will be in situ until July 11th, is an alumni of Ferran Adrià’s El Bulli, and focuses his cuisine on molecular gastronomy. 

Andrew Turner and Aurelio Morales:

The pair have created a minimalist seven-course menu with an unusual palate that results in quite an extraordinary dining event. Sponsored by Veuve Clicquot champagne, the evening commences with a 'Richer cocktail', made with Veuve Clicquot Rich, Belvedere Pure and oolong Orange Blossom cordial, to accompany the snacks – Iberico Ham harks back to Morales' Spanish origins, whilst such peculiar offerings as a smoked sturgeon white chocolate donut, dressed with pink salt and caviar, set the standard for Morales' bold and eclectic menu.  

On the menu

The mains – which can be paired with wines and cocktails for an additional £50 – bring together a huge range of flavours all with Morales' signature molecular focus. Kicking off with a test-tube of Gazpacho to accompany the incredibly tender confit salmon, Morales' menu gets off to an emphatic, if unconventional, start. To follow the light and well-paired amuse bouche, comes a layered glass of watercress chlorophyll with blended quails egg and a base of manchego cheese and crispy lamb bacon – an intriguing testament to Morales' distinctive talents. Unusual textures take pride of place on his menu, and, while they are at times arresting, this doesn't hamper his bold flavour pairings and meticulously cooked dishes from making for a truly memorable evening. 

The Domino Effect: review

It is in the final two savoury offerings that Morales' menu really comes into its own: turbot citrus with fennel and tarragon is cooked perfectly and the result is so tender that it falls apart at the touch of a fork, whilst the unusual spin on the traditional English pork and apple roast, with black pudding crisps and a sugary apple macaroon, was rich but not cloying and, as with all the dishes, fascinating to the taste. By the time you reach dessert your palate will feel well and truly shaken up: but there's still room for some sweet treats: a fruity surprise followed by a chocolate with Arbequina olive oil leaves little room for more. 

Nothing if not memorable, Morales' menu is a must for any gastronomes seeking something a little unusual. With simple ingredients and a confident and unconventional approach to presentation and pairing, Morales' talent comes into its own in the stunning surrounds of the Café Royal's glitzy upper room. 

The Domino Room

The Domino Room is part of Hotel Café Royal’s Private Member’s Club offering fine dining to Club members and hotel guests. Returned to its original glory, the Domino Room boasts stunning and beautifully restored cartouche and decadent artwork.

The high-profile lineup will continue in the summer, no doubt with another Michelin-starred talent waiting in the wings to pick up the baton. Whilst normally open only to Club members and hotel residents, the Domino Room will be opened to the public for limited periods during the residency of each visiting chef.

The luxurious surrounds of the Café Royal, combined with some of European food's biggest names, make this event a memorable addition to London's culinary scene.