Sorrel is a charming restaurant located 30 miles south of London in Dorking. Its history began in 2017, and since then this palse has been recognized by the gastronomic world and loved by guests. The restaurant is run by award-winning chef Steve Drake and offers tasting "journeys" on weekday evenings and additional sets during lunch on Fridays and Saturdays.
The restaurant is located in a detached mansion with a rather simple but elegant interior. There is also ample parking for guests if they arrive by car.
The menu is the same, no matter what you choose, daytime or evening, but it comes in two types: 6 or 9 courses.
I visited Sorrell in January 2024 and tried the 9 course winter menu. I didn't choose a wine pairing this time, but I did try a couple of glasses from it and I wish I could have the whole wine set.
*By the way, I have nothing to do with the restaurant, I am describing my experience and sharing the photos I took.
I will say from the outset that I really enjoyed what I ate that day - it was a pleasant Michelin experience, exactly what you would expect from a good restaurant - fantastic food that nourishes your eyes and mouth, great service and a sumptuous aftertaste of lovely meal.
Let's talk food. The journey begins with three appetizers:
"Cashel Blue Pillow, Rosewater, Tarragon" - crunchy bite filled with blue cheese
"Buckwheat, 28 day Aged Beef, Koji, Smoked Egg Yolk, Ox Tongue" - small piece with dry-aged tartare
I like intense flavors so my favorite was the first one as I got a very good combination of meaty and sweet flavors.
As usual there is the bread and butter. I really like this tradition because every restaurant tries to serve the best butter and the best bread, so for me it's kind of a baseline. Of course, the sourdough and butter in Sorrel were perfect.
Next we move on to the two starters:
"Green, Green, Green" - signature dish with greens, very beautiful and refreshing
"Orkney Scallop, Pumpkin, Nasturtium, Crushed Apple, Roasted Fish Sauce" - well, I like it, I just like it. Perfect scallop with perfect sauces. Yeah, sorry, I'm umami person
Let's quickly sneak into the kitchen before the next serve. The kitchen is separate from the dining room, but can be visited if desired. And the kitchen looks great, I think it's a pleasure to work in. I would really like to have something like this in my home: large, bright, very modern and with a beautiful view of the internal garden.
Next course are :
"Barbecued Quail, Smoked Broccoli, Puffed Rice, Ponzu, Dublin Bay Sauce" - good dish, excellent served with a rich broth and sauces that compliment the meat
"Sea Bass, Artichoke, Salsify, Sea Herbs, Pistachio, Exmoor Oscietra Caviar" - the fish is also great, everything just comes together perfectly
"Highland Venison cooked in Hay Butter, Chicory, Parsley Root, Green Coffee" - well, this was my favorite dish, not because it is very tasty, but because it is also art, I love it, love it, love it
If I'm in the mood, I don't skip the cheese course - this one was very good
And desserts!
"Rhubarb and Custard, Blood Orange, Juniper, Smoked Maple Syrup" - oh, this was so delicious pre-dessert, just what you need after the main course to refresh your mouth - cool, sweet and sour
"Blackberry Waldorf" - this main dessert is also great: the parfait is sweet and silky, the sorbet is tart - just what you need at the end of a good meal
And a few bites with tea or coffee:
Tonka, Almond, Cherry - nice macaron
Ceo, Caramel, Milk Chocolate - lovely truffle
Pear, Hibiscus - sweet last bite jelly
Well, I will definitely recommend this place because I had a lovely experience here.
Let's add my personal rating:
Food taste: 5/5
Appearance of food: 5/5
Service: 4.5/5
Interior, location, window view: 4/5
Click here to open the gallery with all photos made in the Sorrel, Dorking
