Great Scotland Yard Hotel’s flagship restaurant, Ekstedt at the Yard, bringing Michelin starred chef Niklas Ekstedt’s signature style of wood-fired cooking ancient cooking techniques to the UK, is introducing a reimagined Sunday lunch concept this Autumn: Sunday by Fire.

Available from September, the brand-new menu is centred around fire-led cooking techniques using the very best seasonal British ingredients. Signature dishes are cooked using open flame, smoke, curing, fermentation and preservation to bring depth of flavour, and served alongside expertly matched wine pairings that echo the seasonal flavours of the dishes.

The new Sunday lunch menu focuses on seasonal favourites such as wild mushrooms, wild garlic and plums, all elevated through smoke and flame. Menu highlights include:

Flambadou oyster served with butter sauce, beef fat, Swedish vinegar and spinach oil
Birch fried trout served with grilled vegetable foam, preserved pear, mangalitsa lardo and dill oil
Wood pigeon served with heritage carrots, fermented grains and milk bread
Brixham monkfished served with St. Austell mussels
Roasted plum sorbet with star anise cream and hisbus tea coulis
All main dishes can be complimented with the flavour of the season; freshly shaved truffle.

Available every Sunday from 12:30 – 2:30pm at Great Scotland Yard Hotel, part of the Unbound Collection by Hyatt, Sunday by Fire offers a new way to experience one of London’s most anticipated Sunday lunches this Autumn.

We’d love to invite you to experience Sunday by Fire for yourself and discover Ekstedt at the Yard’s distinctive approach to fire-led dining.

For more information or to make a reservation, visit: https://ekstedtattheyard.com/sunday-roast