There’s a flurry of restaurant openings this March, from the new dessert restaurant at the Cafe Royal to Michelin-starred Jason Atherton’s hot new Japanese restaurant, Sosharu
London’s first dessert restaurant at The Café of Café Royal on Regent Street
With menus created by executive pastry chef, Sarah Barber, the dessert restaurant in The Café features a selection of exquisite tasting menus all served with optional wine pairing and available from 6pm to 10.30pm daily. As the perfect choice to conclude a dinner or to celebrate a special occasion, each carefully orchestrated menu includes a range of savoury bites to prepare the palate, before offering a unique journey of sweet plates. Tasting menus price starts from £26 per person.
Renowned Michelin-starred chef and restaurateur, Jason Atherton (also behind Berner’s Tavern in London and The Clocktower in New York), is behind this new Japanese restaurant on Turnmill Street. A 75-cover izakaya-style restaurant serving casual yet refined Japanese cuisine using British seasonal ingredients, the menu has sections dedicated to different specialities including temaki, hibachi grill, yaki grill, tempura, sashimi and more. Sosharu is a collaboration between Jason Atherton and executive head chef Alex Craciun, who has worked within the Social Company for four years, previously sous chef at Pollen Street Social. In preparation for the launch, Craciun relocated to Japan on a research trip, spending the year studying at the Kyoto Culinary School. He also worked at restaurant Kikunoi under Chef Yoshihiro Murata in Kyoto then RyuGin under Seiji Yamamoto in Tokyo.
Fully heated, this indoor-outdoor, all-day dining destination is located just off Great Russell Street in The Bloomsbury hotel. Open throughout the year it will offer the peace of a secluded secret garden in the autumn and winter and the perfect alfresco hideaway in the spring and summer. With its fully retractable roof and hidden lower level, the dining space opens at 7am daily for light breakfasts, followed by brunch and an all-day dining menu overseen by The Bloomsbury’s head chef, Paul O’Brien. Dalloway Terrace has been created by Alexander Waterworth (interior designer for Annabel’s, Q on The Roof and High Road House, London), as an elegant and quintessentially English space – drawing subtle design inspiration from the 1930s and named after the eponymous character created by Virginia Woolf.
Opening this month in South Woodford, London, The Woodford is the first restaurant from Ben Murphy (above), former Young National Chef of the Year, Pierre Koffmann’s protégé – and tipped to be 2016’s hot young chef to watch. Ben’s style of cooking is refined, precise, and plays with a combination of sweet and savoury flavours, using British ingredients wherever possible.
A follow-up to Highbury’s Trullo, this time in the decidedly more central environs of Borough Market. The (no bookings) restaurant will serve a variety of affordably priced handmade pasta dishes, including some of Trullo’s ‘greatest hits’. Padella (meaning pan in Italian) is slated to serve just a short seasonal menu of eight pasta dishes, along with a few antipasti and dessert options. This two-floor restaurant (to be open every day) takes over from the old Degustibus restaurant (accessible from within Borough Market as well as the street) and features an open kitchen, counter seating and a handful of tables. The pasta will be made fresh on site before being served and rolled in full view of the passers-by.
This is the first solo venture by Bravas Tapas co-founder, Victor Garvey – a modern tapas restaurant in Covent Garden. Expect a relaxed, modern (and very intimate) Spanish tapas restaurant, with a menu influenced by Victor’s Spanish parentage and childhood, as well as his travels and experience of working in restaurants around the world. Leading restaurant designer Matteo Bianchi has created a warm, informal dining room where you can see chefs prepare each of the dishes; including cured salmon rulada with crispy sweet potato, red onion escabeche and wasabi alioli, and foie gras crema Catalana, as well as Ibérico pork belly in a piquillo pepper glaze, in the open kitchen. The menu will be complemented by an all-Spanish wine list, available by the glass and bottle.
Main image: Sosharu
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