TH@51 – named in reference to its location and the Treehouse, a rooftop bar at The Taj Dubai – offers “global food with a creative spin”, pairing popular flavours from varied cuisines to create a unique culinary offering.
Led by Executive Head Chef Sujoy Gupta, who joins the TH@51 after spending eight years at the helm of both the Taj Bengal Kolkata and Taj Umaid Bhawan Palace, the diverse menu pays homage to London’s myriad culinary influences.
Signature dishes include burrata and kale chaat, desi Scotch egg – made with crispy Mumbai-spiced lamb mince – Paneer Wellington and baby chicken dish, Korean Roast.
The restaurant is designed by Conran & Partners with a glass dining room and soft colour palette with an open kitchen, chef’s table and bar serving experimental cocktails.
Designed by Bar Manager, Riccardo Lupacchini (The Rosewood Hotel, The Clipper) the experiential cocktail menu has been split into different sections, each representing one of the earth’s unique biomes. By using ingredients and flavours found in each delicate ecosystem the menu offers creative concoctions such as Glowing Jelly, made up of Ketel One, sea fennel, orange liqueur, and glowing powder.
“London is considered the culinary capital of the world and we are delighted to bring TH@51 with its eclectic global flavours in stylish settings in the heart of the London city,” said Mehrnavaz Avari, Area Director UK and General Manager at Taj 51 Buckingham Gate Suites and Residences.
“Keeping in mind the quest to indulge in innovative gastronomic experiences, the vibrant selection of food and cocktails will connect with our patrons. We look forward to offering our quintessential warm service at the new address in London.”