Founders Sandia Chang and James Knappett, who are also behind two Michelin-starred restaurant Kitchen Table, are collaborating with 45 Park Lane’s executive chef Elliott Grover to run the pop-up at the Mayfair hotel’s exclusive terrace CUT Out.
Bubbledogs at 45 will run from 10 May to 29 September and will serve a menu that will feature hotdogs such as Native Dog - crispy native lobster tempura, marie rose sauce, and beluga caviar; The Kagoshima - A5 Wagyu striploin, Japanese mayonnaise, and shaved summer truffle; and Fourth of July - made with spicy BBQ sauce, coleslaw, and crispy bacon.
The dogs will be made to Bubbledogs’ specifications using ingredients from The Franconian Sausage Company, served in freshly baked rolls from the CUT Pastry Kitchen.
Also available will be finger foods including American classic tater tots spiced with Japanese togarashi; CUT’s Mac & Cheese; and Bubbledogs’ signature buffalo chicken wings. A chocolate hot dog made with Jivara chocolate ganache served on a cinnamon brioche with a cherry and passion fruit sauce will also feature.
A selection of grower champagnes will be available to pair with the food.
Bubbledogs closed at its previous incarnation within Michelin starred Kitchen Table in 2020, and will return within Dorchester Collection’s 45 Park Lane with a special menu available from Friday, May 10, to Sunday, September 29, 2024, for daily lunch and dinner.
“I am thrilled to collaborate with James and Sandia, the creative minds behind Bubbledogs and Kitchen Table,” says Grover.
“This partnership will offer a unique dining experience with innovative and fun dishes. For devoted Bubbledogs enthusiasts, it’s the perfect chance to savour their beloved gourmet hotdogs again and enjoy the summer on our beautiful terrace.”
