The announcement follows the prestigious recognition of three AA Rosettes, recently awarded to CORD, affirming its position as one of the capital’s most exciting culinary destinations.

The accolade marks a ‘significant’ milestone for the restaurant, which opened in 2022 as the first UK fine dining venture by the globally renowned Le Cordon Bleu culinary arts and hospitality management institute.

The AA inspectors praised CORD’s ‘precise cooking, packed with flavour and verve’, highlighting the strength of its seasonal approach, exemplary service and polished setting.

The new Spring menus celebrate creativity, technique and the best of the season. Bordet works closely alongside O’Dell to design and finesse each dish, both leading the kitchen team in delivering an exceptional guest experience.

A passionate and accomplished chef, Bordet brings a wealth of experience from acclaimed kitchens in France, including Le Sylvestre and Alya’s Restaurant by Sylvestre Wahid, where her leadership helped secure a Michelin star.

The refreshed à la carte menu offers new starters such as balsamic-marinated beetroots with goat's cheese, cashew nuts, pesto and rocket; Otoro bluefin tuna served with beef consommé, tamarind and Oscietra caviar; Cornish crab paired with honeydew melon, lime leaf and dill; and a dish of slow-poached hen's egg with asparagus, almonds and Alsace bacon.

Main courses include seasonal white asparagus with morels, wild garlic, arborio rice and jasmine; Cornish red mullet with fennel, potato, orange and bouillabaisse; garden pea tortellini with yuzu, mint, pine nuts and ricotta; and a dish of salt marsh lamb rack with asparagus, pistachio, mint and green olives.

To finish, a refined new dessert of Mango and passionfruit with yogurt, lemongrass and ginger offers a palate-cleansing finale.

The tasting menu has been reimagined for the season, and the set menu, served at lunch and early evening, also introduces fresh additions including cos lettuce with cucumber, ricotta and wild garlic and Stuffed squid with tomato, pepper and courgette. 

Each dish reflects the kitchen’s thoughtful approach to balance, seasonality and flavour. CORD’s wine programme is led by head sommelier Jiachen Lu, whose refined palate and international experience bring depth and precision to every pairing.