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Michelin One Star in 2025
The Dysart Petersham
4.03
（0 reviews）GBP 100
British
Richmond, England, United Kingdom
Reservations
Accepts reservations・Request reservation
Budget
GBP 100
Hours
Sunday
18:00~20:30
Accepts reservations
Monday
Closed
Tuesday
Closed
Wednesday
18:00~20:30
Accepts reservations
Thursday
12:00~14:00
Accepts reservations
18:00~20:30
Accepts reservations
Friday
12:00~14:00
Accepts reservations
18:00~20:30
Accepts reservations
Saturday
12:00~14:00
Accepts reservations
18:00~20:30
Accepts reservations
Public holiday
18:00~20:30
Accepts reservations
Address
Payment methods
Credit cards accepted(Debit card) and Electronic money accepted(NFC Mobile Payment)
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
：Real-time reservation
：Request
：No available seats
：Closed
Refined Dining Overlooking Richmond Park
The Dysart Petersham is a Michelin one-star restaurant offering refined, carefully composed dishes with delicate flavors and elegant presentation. Guests dine in a light-filled space with thoughtfully set tables, fresh flowers, and views toward Richmond Park. Attentive, professional service and a considered wine selection contribute to an atmosphere that feels both tranquil and celebratory.
Ratings
4.03（0 reviews）
4.5~5.0
3.5~4.4
2.5~3.4
1.0~2.4
Food
-
Service
-
Ambience
-
Value
-
Reviews
Photos
Menu
3 or 4 Course Lunch Menu - £65.00/£75.00
3 or 4 Course Dinner Menu - £75.00/£85.00
Tasting Menu £135.00
Garden Menu £45.00
3 or 4 Course Lunch Menu - £65.00/£75.00
3 or 4 Course Dinner Menu - £75.00/£85.00
Tasting Menu £135.00
3 or 4 Course Lunch Menu - £75.00/£85.00
3 or 4 Course Dinner Menu - £85.00/£95.00
Tasting Menu £155.00
Garden Menu £45.00
3 or 4 Course Lunch Menu - £65.00/£75.00
3 or 4 Course Dinner Menu - £75.00/£85.00
Tasting Menu £135.00
3 or 4 Course Lunch Menu - £75.00/£85.00
3 or 4 Course Dinner Menu - £85.00/£95.00
Tasting Menu £155.00
Garden Menu £45.00
First Course
Charred bream, radish, ginger and champagne
Market value (please ask)
Charred turnip, radish, ginger and champagne
Market value (please ask)
Second Course
Ox tail risotto, aged rice, bone marrow, pickled chilli
Market value (please ask)
Tomato salad, Banyuls dressing, mascarpone, carraway, seaweed tuile
Market value (please ask)
Pork brawn, wholegrain mustard ice cream, coco bean and Morteau sausage dressing
Market value (please ask)
Chilled English pea soup, Granny Smith, lemon verbena, lovage, black sesame
Market value (please ask)
Main Courses
Farfalle pasta, broad beans, spinach, mange touts, parmesan
Market value (please ask)
Creedy Carver Farm duck, miso glazed aubergine, English yuzu, duck neck sauce
Market value (please ask)
Steamed cod, local courgettes, scallop velouté, garden herbs
Market value (please ask)
Shh’annu lamb, shitake braised shoulder, girolles, hazelnut, lamb jus (£8.00 supplement)
Market value (please ask)
Side Dishes
Dauphinoise potatoes, parmesan / Local organic garden salad, Namayasai Farm honey dressing £7.50 each
Market value (please ask)
Desserts
Dark Chocolate pavé, pistachio praline, olive oil, raspberry sorbet
Market value (please ask)
Yorkshire rhubarb, strawberry and hibiscus, lime, sesame tuile
Market value (please ask)
Nougat Glacé, praline, brandysnap, orange and passionfruit
Market value (please ask)
Selection of British Isles cheeses, rye bread toast, honey, quince (£8.00 supplement)
Market value (please ask)
First Course
Charred bream, radish, ginger and champagne
Market value (please ask)
Charred turnip, radish, ginger and champagne
Market value (please ask)
Second Course
Ox tail risotto, aged rice, bone marrow, pickled chilli
Market value (please ask)
Tomato salad, Banyuls dressing, mascarpone, carraway, seaweed tuile
Market value (please ask)
Pork brawn, wholegrain mustard ice cream, coco bean and Morteau sausage dressing
Market value (please ask)
Chilled English pea soup, Granny Smith, lemon verbena, lovage, black sesame
Market value (please ask)
Main Courses
Farfalle pasta, broad beans, spinach, mange touts, parmesan
Market value (please ask)
Creedy Carver Farm duck, miso glazed aubergine, English yuzu, duck neck sauce
Market value (please ask)
Steamed cod, local courgettes, scallop velouté, garden herbs
Market value (please ask)
Shh’annu lamb, shitake braised shoulder, girolles, hazelnut, lamb jus (£8.00 supplement)
Market value (please ask)
Side Dishes
Dauphinoise potatoes, parmesan / Local organic garden salad, Namayasai Farm honey dressing £7.50 each
Market value (please ask)
Desserts
Dark Chocolate pavé, pistachio praline, olive oil, raspberry sorbet
Market value (please ask)
Yorkshire rhubarb, strawberry and hibiscus, lime, sesame tuile
Market value (please ask)
Nougat Glacé, praline, brandysnap, orange and passionfruit
Market value (please ask)
Selection of British Isles cheeses, rye bread toast, honey, quince (£8.00 supplement)
Market value (please ask)
Parmesan shortbread, grapefruit, fennel
.
Market value (please ask)
Creedy Carver Farm duck, miso glazed aubergine, English yuzu, duck neck sauce
or Shh’annu lamb, shitake braised shoulder, girolles, hazelnut, lamb jus
Market value (please ask)
Parmesan shortbread, grapefruit, fennel
.
Market value (please ask)
First Course
Charred bream, radish, ginger and champagne
Market value (please ask)
Charred turnip, radish, ginger and champagne
Market value (please ask)
Second Course
Ox tail risotto, aged rice, bone marrow, pickled chilli
Market value (please ask)
Tomato salad, Banyuls dressing, mascarpone, carraway, seaweed tuile
Market value (please ask)
Pork brawn, wholegrain mustard ice cream, coco bean and Morteau sausage dressing
Market value (please ask)
Chilled English pea soup, Granny Smith, lemon verbena, lovage, black sesame
Market value (please ask)
Main Courses
Farfalle pasta, broad beans, spinach, mange touts, parmesan
Market value (please ask)
Creedy Carver Farm duck, miso glazed aubergine, English yuzu, duck neck sauce
Market value (please ask)
Steamed cod, local courgettes, scallop velouté, garden herbs
Market value (please ask)
Shh’annu lamb, shitake braised shoulder, girolles, hazelnut, lamb jus (£8.00 supplement)
Market value (please ask)
Side Dishes
Dauphinoise potatoes, parmesan / Local organic garden salad, Namayasai Farm honey dressing £7.50 each
Market value (please ask)
Desserts
Dark Chocolate pavé, pistachio praline, olive oil, raspberry sorbet
Market value (please ask)
Yorkshire rhubarb, strawberry and hibiscus, lime, sesame tuile
Market value (please ask)
Nougat Glacé, praline, brandysnap, orange and passionfruit
Market value (please ask)
Selection of British Isles cheeses, rye bread toast, honey, quince (£8.00 supplement)
Market value (please ask)
First Course
Charred bream, radish, ginger and champagne
Market value (please ask)
Charred turnip, radish, ginger and champagne
Market value (please ask)
Second Course
Ox tail risotto, aged rice, bone marrow, pickled chilli
Market value (please ask)
Tomato salad, Banyuls dressing, mascarpone, carraway, seaweed tuile
Market value (please ask)
Pork brawn, wholegrain mustard ice cream, coco bean and Morteau sausage dressing
Market value (please ask)
Chilled English pea soup, Granny Smith, lemon verbena, lovage, black sesame
Market value (please ask)
Main Courses
Farfalle pasta, broad beans, spinach, mange touts, parmesan
Market value (please ask)
Creedy Carver Farm duck, miso glazed aubergine, English yuzu, duck neck sauce
Market value (please ask)
Steamed cod, local courgettes, scallop velouté, garden herbs
Market value (please ask)
Shh’annu lamb, shitake braised shoulder, girolles, hazelnut, lamb jus (£8.00 supplement)
Market value (please ask)
Side Dishes
Dauphinoise potatoes, parmesan / Local organic garden salad, Namayasai Farm honey dressing £7.50 each
Market value (please ask)
Desserts
Dark Chocolate pavé, pistachio praline, olive oil, raspberry sorbet
Market value (please ask)
Yorkshire rhubarb, strawberry and hibiscus, lime, sesame tuile
Market value (please ask)
Nougat Glacé, praline, brandysnap, orange and passionfruit
Market value (please ask)
Selection of British Isles cheeses, rye bread toast, honey, quince (£8.00 supplement)
Market value (please ask)
Parmesan shortbread, grapefruit, fennel
.
Market value (please ask)
Creedy Carver Farm duck, miso glazed aubergine, English yuzu, duck neck sauce
or Shh’annu lamb, shitake braised shoulder, girolles, hazelnut, lamb jus
Market value (please ask)
First Course
Charred bream, radish, ginger and champagne
Market value (please ask)
Charred turnip, radish, ginger and champagne
Market value (please ask)
Second Course
Ox tail risotto, aged rice, bone marrow, pickled chilli
Market value (please ask)
Norfolk asparagus, Fluffett’s Farm egg, parmesan, pumpkin seed tuile
Market value (please ask)
Pork brawn, wholegrain mustard ice cream, coco bean and Morteau sausage dressing
Market value (please ask)
Chilled English pea soup, Granny Smith, lemon verbena, lovage, black sesame
Market value (please ask)
Main Courses
Agnolotti of black truffle, broad beans, baby leek, parmesan
Market value (please ask)
Roast guinea fowl, morels, Swiss chard, Vin Jaune sauce
Market value (please ask)
Cornish turbot, buttered cucumber, honey and verjus velouté
Market value (please ask)
Yew Tree Farm lamb, Pommes Anna, creamed spinach, horseradish, crispy shallot, sauce Choron (£8.00 supplement)
Market value (please ask)
Side Dishes
Dauphinoise potatoes, parmesan / seasonal greens £7.50 each Muguette salad, hen’s egg, candied walnuts, mustard and Manni olive oil dressing £8.50
Market value (please ask)
Desserts
Willie’s dark chocolate pavé, cumin caramel, Pompona vanilla ice cream
Market value (please ask)
Nougat glacé, rhubarb, spiced cream, brandysnap
Market value (please ask)
Blood orange, pinenut crumble, passionfruit and chilli sorbet
Market value (please ask)
Selection of British Isles cheeses, rye bread toast, honey, quince (£8.00 supplement)
Market value (please ask)
First Course
Charred bream, radish, ginger and champagne
Market value (please ask)
Charred turnip, radish, ginger and champagne
Market value (please ask)
Second Course
Ox tail risotto, aged rice, bone marrow, pickled chilli
Market value (please ask)
Norfolk asparagus, Fluffett’s Farm egg, parmesan, pumpkin seed tuile
Market value (please ask)
Pork brawn, wholegrain mustard ice cream, coco bean and Morteau sausage dressing
Market value (please ask)
Chilled English pea soup, Granny Smith, lemon verbena, lovage, black sesame
Market value (please ask)
Main Courses
Agnolotti of black truffle, broad beans, baby leek, parmesan
Market value (please ask)
Roast guinea fowl, morels, Swiss chard, Vin Jaune sauce
Market value (please ask)
Cornish turbot, buttered cucumber, honey and verjus velouté
Market value (please ask)
Yew Tree Farm lamb, Pommes Anna, creamed spinach, horseradish, crispy shallot, sauce Choron (£8.00 supplement)
Market value (please ask)
Side Dishes
Dauphinoise potatoes, parmesan / seasonal greens £7.50 each Muguette salad, hen’s egg, candied walnuts, mustard and Manni olive oil dressing £8.50
Market value (please ask)
Desserts
Willie’s dark chocolate pavé, cumin caramel, Pompona vanilla ice cream
Market value (please ask)
Nougat glacé, rhubarb, spiced cream, brandysnap
Market value (please ask)
Blood orange, pinenut crumble, passionfruit and chilli sorbet
Market value (please ask)
Selection of British Isles cheeses, rye bread toast, honey, quince (£8.00 supplement)
Market value (please ask)
Parmesan shortbread, grapefruit, fennel
.
Market value (please ask)
Yew Tree Farm lamb, Pommes Anna, creamed spinach, horseradish, crispy shallot, sauce Choron
or Shh’annu lamb, shitake braised shoulder, girolles, hazelnut, lamb jus
Market value (please ask)
Parmesan shortbread, grapefruit, fennel
.
Market value (please ask)
First Course
Charred bream, radish, ginger and champagne
Market value (please ask)
Charred turnip, radish, ginger and champagne
Market value (please ask)
Second Course
Ox tail risotto, aged rice, bone marrow, pickled chilli
Market value (please ask)
Tomato salad, Banyuls dressing, mascarpone, carraway, seaweed tuile
Market value (please ask)
Pork brawn, wholegrain mustard ice cream, coco bean and Morteau sausage dressing
Market value (please ask)
Chilled English pea soup, Granny Smith, lemon verbena, lovage, black sesame
Market value (please ask)
Main Courses
Farfalle pasta, broad beans, spinach, mange touts, parmesan
Market value (please ask)
Creedy Carver Farm duck, miso glazed aubergine, English yuzu, duck neck sauce
Market value (please ask)
Steamed cod, local courgettes, scallop velouté, garden herbs
Market value (please ask)
Shh’annu lamb, shitake braised shoulder, girolles, hazelnut, lamb jus (£8.00 supplement)
Market value (please ask)
Side Dishes
Dauphinoise potatoes, parmesan / Local organic garden salad, Namayasai Farm honey dressing £7.50 each
Market value (please ask)
Desserts
Dark Chocolate pavé, pistachio praline, olive oil, raspberry sorbet
Market value (please ask)
Yorkshire rhubarb, strawberry and hibiscus, lime, sesame tuile
Market value (please ask)
Nougat Glacé, praline, brandysnap, orange and passionfruit
Market value (please ask)
Selection of British Isles cheeses, rye bread toast, honey, quince (£8.00 supplement)
Market value (please ask)
First Course
Charred bream, radish, ginger and champagne
Market value (please ask)
Charred turnip, radish, ginger and champagne
Market value (please ask)
Second Course
Ox tail risotto, aged rice, bone marrow, pickled chilli
Market value (please ask)
Tomato salad, Banyuls dressing, mascarpone, carraway, seaweed tuile
Market value (please ask)
Pork brawn, wholegrain mustard ice cream, coco bean and Morteau sausage dressing
Market value (please ask)
Chilled English pea soup, Granny Smith, lemon verbena, lovage, black sesame
Market value (please ask)
Main Courses
Farfalle pasta, broad beans, spinach, mange touts, parmesan
Market value (please ask)
Creedy Carver Farm duck, miso glazed aubergine, English yuzu, duck neck sauce
Market value (please ask)
Steamed cod, local courgettes, scallop velouté, garden herbs
Market value (please ask)
Shh’annu lamb, shitake braised shoulder, girolles, hazelnut, lamb jus (£8.00 supplement)
Market value (please ask)
Side Dishes
Dauphinoise potatoes, parmesan / Local organic garden salad, Namayasai Farm honey dressing £7.50 each
Market value (please ask)
Desserts
Dark Chocolate pavé, pistachio praline, olive oil, raspberry sorbet
Market value (please ask)
Yorkshire rhubarb, strawberry and hibiscus, lime, sesame tuile
Market value (please ask)
Nougat Glacé, praline, brandysnap, orange and passionfruit
Market value (please ask)
Selection of British Isles cheeses, rye bread toast, honey, quince (£8.00 supplement)
Market value (please ask)
Parmesan shortbread, grapefruit, fennel
.
Market value (please ask)
Creedy Carver Farm duck, miso glazed aubergine, English yuzu, duck neck sauce
or Shh’annu lamb, shitake braised shoulder, girolles, hazelnut, lamb jus
Market value (please ask)
First Course
Charred bream, radish, ginger and champagne
Market value (please ask)
Charred turnip, radish, ginger and champagne
Market value (please ask)
Second Course
Ox tail risotto, aged rice, bone marrow, pickled chilli
Market value (please ask)
Namayasai Farm beetroot, aubergine, hazelnut miso, parmesan ice cream
Market value (please ask)
Jerusalem artichoke soup, apple and vanilla, Manni olive oil
Market value (please ask)
Scottish langoustines, cep and squid ink cannelloni, langoustine dressing (£8.00 supplement)
Market value (please ask)
Main Courses
Agnolotti of black truffle, baby leeks, spinach, parmesan
Market value (please ask)
Creedy Carver Farm duck, white beetroot, Ratte potato, chanterelles, wild blueberry sauce
Market value (please ask)
Steamed Cornish turbot, buttered cucumber, turmeric Sauce Jacqueline
Market value (please ask)
Wiltshire lamb, roast chervil root, glazed carrot, Périgueux sauce (£8.00 supplement)
Market value (please ask)
Side Dishes
Dauphinoise potatoes, parmesan / seasonal greens £7.50 each Muguette salad, hen’s egg, candied walnuts, mustard and Manni olive oil dressing £8.50
Market value (please ask)
Desserts
Willie’s dark chocolate pavé, cumin caramel, Pompona vanilla ice cream
Market value (please ask)
Poached quince, winter berries, local medlar ice cream, candied pecans, muscovado tuile
Market value (please ask)
Caramelised apple, roasted yeast and bay leaf ice cream, crème anglaise, apple and walnut tuile
Market value (please ask)
Selection of British Isles cheeses, rye bread toast, honey, local quince preserve (£8.00 supplement)
Market value (please ask)
First Course
Charred bream, radish, ginger and champagne
Market value (please ask)
Charred turnip, radish, ginger and champagne
Market value (please ask)
Second Course
Ox tail risotto, aged rice, bone marrow, pickled chilli
Market value (please ask)
Namayasai Farm beetroot, aubergine, hazelnut miso, parmesan ice cream
Market value (please ask)
Jerusalem artichoke soup, apple and vanilla, Manni olive oil
Market value (please ask)
Scottish langoustines, cep and squid ink cannelloni, langoustine dressing (£8.00 supplement)
Market value (please ask)
Main Courses
Agnolotti of black truffle, baby leeks, spinach, parmesan
Market value (please ask)
Creedy Carver Farm duck, white beetroot, Ratte potato, chanterelles, wild blueberry sauce
Market value (please ask)
Steamed Cornish turbot, buttered cucumber, turmeric Sauce Jacqueline
Market value (please ask)
Wiltshire lamb, roast chervil root, glazed carrot, Périgueux sauce (£8.00 supplement)
Market value (please ask)
Side Dishes
Dauphinoise potatoes, parmesan / seasonal greens £7.50 each Muguette salad, hen’s egg, candied walnuts, mustard and Manni olive oil dressing £8.50
Market value (please ask)
Desserts
Willie’s dark chocolate pavé, cumin caramel, Pompona vanilla ice cream
Market value (please ask)
Poached quince, winter berries, local medlar ice cream, candied pecans, muscovado tuile
Market value (please ask)
Caramelised apple, roasted yeast and bay leaf ice cream, crème anglaise, apple and walnut tuile
Market value (please ask)
Selection of British Isles cheeses, rye bread toast, honey, local quince preserve (£8.00 supplement)
Market value (please ask)
Parmesan shortbread, grapefruit, fennel
.
Market value (please ask)
Parmesan shortbread, grapefruit, fennel
.
Market value (please ask)
About
This restaurant information were provided by users. Kindly be aware there are no guarantees to the accuracy of information.
Restaurant name
The Dysart Petersham
Japanese
ザ・ダイサート・ピーターシャム
Korean
다이사트 피터샴
Reservations
Accepts reservations・Request reservation
Awards
Michelin Guide
Michelin One Star in 2025
Phone number
Address
Hours
Sunday
18:00~20:30
Accepts reservations
Monday
Closed
Tuesday
Closed
Wednesday
18:00~20:30
Accepts reservations
Thursday
12:00~14:00
Accepts reservations
18:00~20:30
Accepts reservations
Friday
12:00~14:00
Accepts reservations
18:00~20:30
Accepts reservations
Saturday
12:00~14:00
Accepts reservations
18:00~20:30
Accepts reservations
Public holiday
18:00~20:30
Accepts reservations
Budget
GBP 100
Payment methods
Credit cards accepted(Debit card) and Electronic money accepted(NFC Mobile Payment)
Smoking
Unknown
Opening date
Unknown
Restaurant details
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