The Grill Room
For more than 70 years The Grill Room has been a beacon of gracious service and elegant cuisine, a destination for celebrations and occasions. For marking milestones and forging lifelong memories. Today, under the culinary leadership of Executive Chef Kevin Joseph, The Grill Room delivers a sophisticated fine dining experience that blends classical continental cuisine with the bountiful produce and vibrant hospitality of Africa.
The menu offers a combination of classic plates created by Bea Tollman, president and founder of The Red Carnation Hotel Collection, alongside signature dishes and contemporary creations. Adding a delicate flourish of culinary theatre to the experience, a signature of The Grill Room is the authentic Gueridon service that sees certain dishes prepared and plated tableside.
The adjoining vinoteque offers an award-winning wine list, with an impressive collection of venerable South African estates alongside a focused collection of international wines.
Menus
We kindly request that you book online. This is the easiest and most efficient way to reserve your table and it displays our most up-to-date offers and availability. We are also able to accommodate requests and make arrangements for special occasions through our online booking system.
Please book online for special occasions. Should you have any further queries, please contact us on diningrb@rchmail.com
Opening hours
Breakfast:
Monday - Friday: 6.30am - 10am
Saturday - Sunday: 7am - 11am
Dinner:
Tuesday - Friday: 5.30pm - 9.30pm
Saturday: 6.30pm – 9.30pm
Easter Sunday (17th April):
5.30pm - 9.30pm
Vegetarian, Vegan, and Gluten-Free options are also available. Please let us know if you have any specific dietary restrictions or allergies when making a reservation, and ask us if you need further information regarding our ingredients.
Dress code: Smart casual. We respectfully ask guests to refrain from wearing sportswear, flip-flops, and non-tailored shorts. Guest not adhering to the dress code policy will not be permitted entry into our restaurants and bars.
Immersive experiences
Create a plant-based menu at Borough Market
Meet Executive Chef Ben Kelliher at our sister hotel The Rubens to learn how they're reducing food waste in partnership with Winnow’s cutting-edge monitoring technology, and how we use surplus produce creatively in the kitchen. Chef Ben will also talk about the sustainable and responsible consumption of food, explaining how we work closely with the very best local and responsible suppliers. You will then visit Borough Market together, a historic market dating back to the 12th century with an emphasis on high-quality food and sustainable production.
On our doorstep
