Urban Coterie: Searcys and Anthony Demetre unveil new concept
Situated on the building’s 17th floor in the emerging ‘Tech City’ area, the restaurant will have a monthly menu that celebrates ‘all things British’ with a focus on provenance and seasonality.
The restaurant houses a 12-cover private dining room with blow-out glass and a hole in the wall which allows diners to see into the kitchen.
Martin Zahumensky, formerly of Texture and Hibiscus, has been appointed as the restaurant’s head chef. His menu will include Brixham Crab, Apple , and Celeriac; Pork Belly, Carrots, Grapefruit and Liquorice, and English Custard Tart.
Demetre said he is looking forward to launching the restaurant with Searcys and explained how seasonal ingredients will be the restaurant’s focus.
“Today, cooking can be unnecessarily over-complicated and our approach lets seasonal ingredients do the talking. I’m fortunate to have the talented Martin Zahumensky as Head Chef as his cooking ethos is very much in line with mine,” he said.
The Sky Bar, which will overlook London’s skyline, has a variation of classic cocktails influenced by the British landscape on offer, along with a wine list of small boutique growers and biodynamic bottles.
Bar manager Jeremy Pascal will use British ingredients for signature cocktails which include After a Walk in the Forest, a mix of vodka, vermouth, pickled mushrooms and Walnut.
The design of the restaurant seeks inspiration from the building’s architecture with warm tones and colours to reference the sky and the setting sun, and brass, timber, bianco marble and leather to soften the angular building.
