D&D London opening The Threadneedle Bar at Royal Exchange
The bar is part of a wider refurbishment of the group’s dining spaces within the venue with Sauterelle also being refurbished.
Laura Dove, general manager of The Threadneedle Bar, said: “The Royal Exchange is a truly magical building. With the launch of a standalone bar, we want to create an all-day drinking destination in its own right, for City professionals and visitors alike.”
The cocktails at the bar, which are inspired by Jerry Thomas’ 1862 Bartenders Guide, will include John Haig’s Crusta which is a mix of Haig Club with Mandarine Imperial, Lemon Juice, Gomme Syrup and Orange Blossom Essence. Als on the menu is Mexican Couperee made from Vanilla Liqueur Foam, Patron Anejo, Citronage, Lime Juice and homemade Falernum.
Dove said: “The cocktail menu inspiration, which draws from the early days of mixology, is in keeping with the history of The Royal Exchange, a celebration of its incredible past as well as its exciting new life in the third millennium.”
The new bar will also serve bar food with Rock Oyster Tempura with Vietnamese dipping sauce, and Truffled Goat’s Curd on Sourdough and Soft Shell Crab, Buttermilk and Chilli, Wild Rocket, Saffron Aioli and Grilled Brioche.
