CEO and executive chef Vivek Singh has chosen his group’s upmarket but casual Cinnamon Kitchen brand for the high profile development. Cinnamon Kitchen’s inaugural site opened in Bishopsgate 2008 following the success of Singh’s The Cinnamon Club in Westminster.
The move comes as part of a £10m expansion plan following the acquisition of the group by Boparan Restaurant Holdings in January 2016.
Singh says the Cinnamon Kitchen Oxford will share some dishes with its London counterpart, however Singh and head chef Thangavel Murugavel are introducing a range of new dishes and a brunch menu exclusively for the Oxford restaurant.
The à la carte menu will feature Chukka-spiced 35-day dry-aged Hereford beef rump steak and char-grilled sea bass in a banana leaf parcel. There will also be a tasting menu of Singh’s signature dishes and a selection of dishes designed for sharing.
Seating 110 indoors, and an additional 40 covers on the eatery’s rooftop terrace, the restaurant is scheduled to open with the rest of the complex on 24 October. Patrons will also have the option to eat in a semi-private pagoda-style dining room, or around a chef’s table.
Cinnamon Kitchen Oxford will join a number of brands taking their first steps outside London including Pizza Pilgrims and Dirty Bones. Other restaurants opening at Westgate Shopping Centre include Shawa, Pho, Polpo and The Breakfast Club.