A story of remarkable renewal
Xigera is our love letter to the magic of the African bush.
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.
Dinner: 6.30pm - 8.30pm
Sunday lunch: 12.30pm – 1.30pm
Telephone: +44 (0) 1935 48 2000
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.
Discover the exceptional wines from our sister vineyard Bouchard Finlayson, with award-winning cellar master Eric Zwiebel
Sommelier Eric Zwiebel has created a cellar at Summer Lodge that is a source of wonder for wine lovers. Filled with his personal selection of wines, both famous and obscure discoveries, the list Eric has created is truly spectacular, and has received the prestigious ‘Best of Award of Excellence’ from Wine Spectator every year since 2005.
We would be delighted to design a bespoke, West Country wine escape for you, including a private wine tasting with master sommelier Eric and a tour to local vineyards.
Inspired by an abundance of superb local produce, including Dorset Vinny Blue Cheese and Dorset Beef, and seasonal ingredients grown in our kitchen gardens and polytunnels, Executive Chef Steven Titman has created a timeless menu which combines both innovative cuisine and classic signature dishes.
We are proud of our long-standing partnerships with the very best local purveyors, most within 25 miles, who share our values of quality and integrity.