After seven years of development and preparation, the British-owned casino will open its doors to the public on 12 July and will include The Heliot Restaurant, Lounge & Bar, comprising a restaurant and lounge bar, a cocktail bar and separate private dining rooms.
“People are surprised when I say the Hippodrome Casino is not just about gaming,” said The Hippodrome’s owner Simon Thomas. “Importantly, we’re about fun, entertainment, great food and drink in amazing surroundings. And if you want to have a flutter on the tables, then we’ve got areas for those with either £20 in their pockets or the keen gambler wishing to stake higher amounts.
“This is an evening out for everyone from 21 upwards looking for the best all-round 24-hour venue in the capital. And we also have a smoking terrace too, in the heart of the West End."
The Heliot Restaurant
The venue aims to ‘revive the bygone West End glamour reminiscent of the halcyon days of the Atlantic bar and Grill.’ It is named after celebrated animal trainer Claire Heliot - a regular performer at the site in the early 19th Century.
Heliot will have an entrance on Cranbourn Street, leading to the first floor balcony area. It will comprise a three-tier restaurant and cocktail bar overlooking the main gaming floor of the Casino.
It is the brainchild of the The ONE Group, an international hospitality company founded in 2004 and predominantly known in the US for its success with brands such as the STK steakhouse concept.
On the menu
The restaurant will be overseen by executive chef Barry Vera, who has worked as head chef in Michelin-starred establishments including Conran Restaurants and Le Pont de la Tour. Heliot will feature a menu of contemporary British brasserie food.
Dishes on the menu will include:
- Steak tartare with a fried duck egg and mustard dressing
- Lobster Fish fingers with chips and a wasabi mayonnaise
- Maple caramel roasted pork belly with baked apple and ginger sauce
- Foie gras, proscuitto and a red wine sauce
- Black truffle and poached pheasant egg
Seating 44, the third tier of Heliot will be reservations-only, the second will welcome those spur of the moment diners and the first tier will be a bar area offering light dishes to share. In addition, Heliot will offer two flexibly furnished private dining rooms seating up to 25 people in each room, which can be combined into one space if required.
Lounge & Bar
Mixologist Tony Conigliaro has been enlisted by The ONE Group to develop a unique and varied cocktail list at the lounge bar at Heliot. As well as his cocktails the bar will offer a full compliment of wines, champagnes, beers and spirits – all well priced with wine from £4.00 a glass and cocktails from £7.50.
The Heliot Restaurant, Lounge & Bar will be run on a day-to-day basis by seasoned hospitality professional Geoff Todd, formerly general manager of Ronnie Scotts.
The casino has a total capacity of 1900 and is the result of a £40 million investment into turn the iconic, Grade II-listed, four-storey property. For more information on the casino and its F&B offerings, visit www.hippodromecasino.com.