Our favourite dishes for dinner at The Park
Dinner hits differently at The Park. It’s partly a function of our large and varied (some might say ‘glorious’) menu. We have roast breast of Loomswood duck and wood-fired scallops, and also hot dogs and Brooklyn blackout cake. As a staff, we too contain multitudes — which means that our dinner orders can be, shall we say, non-traditional. Here are our obsessively-workshopped menus that deliver perfect happiness, time after time.
For lovers of bold flavours and the Josper grill
“Introduced a few years ago for The Park’s annual Mardi Gras celebration, I find the New Orleans crab cakes with spiced rémoulade pretty hard to resist, although the vitello tonnato comes a close second. On balance, I’m staying in the Americas. If I’m taking it easy, starting with a Caliente zero proof cocktail is always a good idea. Then again, the habanero margarita is rather delicious. Hmmm. I like anything from the Josper grill, so keeping to the somewhat hot and spicy theme, the butterflied king prawns with Cajun chili butter are a must, with sweetcorn and bacon succotash on the side and, straying back to Europe, a glass of Etna Bianco from Sicily.Ending on a cooler, totally without restraint note, I’d have the Park bespoke sundae: two scoops with an indecent amount of whipped cream on top.” — Martine de Geus, strategic brand and communications consultant
The ultimate comfort food order
“I think it’s fairly obvious from what follows that I don’t have the most sophisticated palate. But here goes. I’ll happily start with a bowl of Nocellara del Belice olives, some oysters and warm monkey bread (The Park tapas, if you will) alongside a glass of Champagne because, well, why not? From there, any pretence of good intentions disappears. It’s either the chicken pot pie or the spaghetti bolognese, with a beer on the side and no shame…the carbs call to me. Pudding is unsurprisingly also rather indulgent: a bespoke sundae, followed by what will almost certainly be another beer. It’s probably about as unrefined an order as you could put together in a restaurant like The Park, but it’s also the meal that makes me happiest.” — Katie Sutton, senior marketing manager
A lighter dinner with a classic American finish
“The New Yorker in me is incapable of starting any meal without a salad. At lunch, I’m a loyalist to the cobb, although with a few modifications (cheddar cheese instead of blue and hold the bacon. Apologies, chef Alex!). At dinner, I start with the summer leaf and vegetable salad, followed by the pan roasted sea trout with a side of barbequed sweet corn ribs. Probably because I grew up in the great American Midwest, I almost never default to fish, but it’s so unbelievably nutritious that, when prepared properly, I give it a shot. And The Park’s sea trout is so sublime that I don’t even put it in the ‘fish’ category. For pudding, it’s the key lime pie. My friend Tricia got me hooked on this; she occasionally comes all the way from Camberwell to The Bar at the Park for a slice and a cup of coffee, which is one of the most American things in the world.” — Ashley Baker, newsletter editor
So, what’s for dinner?
Discover your own perfect combination from our dinner menu. We can’t promise you’ll all agree on the best dish — but that’s rather the point.