Haute Dolci is unveiling a new menu across its UK restaurants on 4 September, bringing together guest insight and culinary creativity in a chef-led reimagining of the Haute Dolci experience.
Desserts remain firmly at the heart of the new menu, thoughtfully developed to reflect how guests experience Haute Dolci while giving the brand’s chefs the freedom to refine, reinterpret, and introduce dishes with purpose.
Guest behaviour, feedback and product popularity have helped inform the process, providing the culinary team with valuable insight into what resonates most. From there, Haute Dolci’s chefs have shaped a menu designed to feel considered from the first page to the last, balancing much-loved signatures with an expanded pâtisserie collection and a refreshed approach to the overall dining experience.
Nizam Mohamed, CEO of Haute Dolci, said: “When we began designing our menu, we asked ourselves, why does dessert always come last? At Haute Dolci, our entire philosophy revolves around desserts, so we decided to centre everything around them. Our menu starts with our most beloved treats, allowing guests to enjoy their meal in their own way.
Taking centre stage are The Musts, a collection of signature dishes synonymous with the Haute Dolci experience. The selection brings together established guest favourites including Matilda Cake by HD, San Sebastián Cheesecake, Kunafa Croffle, Lotus Biscoff® French Toast, Fondue at Dolci and Chocolate Strawberries.
Rather than simply reflecting what guests order most often, The Musts celebrate the dishes that best represent Haute Dolci: distinctive creations that have built a strong following while showcasing the indulgence at the heart of the brand.
Another major addition is Haute Dolci’s expanded Pâtisserie Collection, now available nationwide across all Haute Dolci restaurants.
The collection features Chef Ludwig Hely’s pâtisserie recipes, bringing creations previously associated with Dolci Mono at the Bullring in Birmingham to guests across the country. The range includes Rocher, Pistachio Raspberry, Chocolate Bûche, Red Velvet and Tiramisu, alongside a selection of cheesecakes and Tres Leches.
The nationwide introduction follows strong guest interest in the pâtisserie range. It allows Haute Dolci’s culinary team to bring a broader expression of its pastry craft to every restaurant.
The new menu also introduces a more editorial, storytelling-led structure, complemented by watercolour imagery and a carefully considered flow that places Haute Dolci’s desserts and signature creations front and centre.
Nizam Mohamed added: “This menu began with our guests and ended with our chefs. Everything from the first page onwards has been designed to feel considered. We’ve listened closely to what our guests love about Haute Dolci and used those insights as a starting point, but ultimately it is our chefs who have brought the menu together and shaped what comes next.”
The new Haute Dolci menu launches nationwide on 4 September 2026.
