QEII Taste
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Designed to create a unique talking point our menus are globally inspired – with special focus on British provenance that reflects the best of what the season has to offer.
Pushing the boundaries in excellence, flavour and culinary innovation, the QEII’s menus are simple and thoughtful and incorporate a nose to tail, root to peel and leaf to stem philosophy – from repurposing ingredients such as fruit to create syrups for pressés and cordials to vegetables for vibrant pesto’s to meat trimmings for rich stocks – we work hard to make sure nothing goes to waste.
Executive Chef Danilo Barbagallo and his team work tirelessly to incorporate regenerative and sustainable food practices into every aspect of the QEII’s culinary operation – from their low-waste approach to plant-based and free-from cooking, to use of regeneratively farmed meat, sustainably caught fish and low intervention wines.