On the former site of The Last Drop, Riverside East is being billed as a ‘dynamic destination for dining and events’ and will open its doors on 17 May.
The menu has been designed by chef Lulu Cox, whose CV includes Rochelle Canteen, Bocca di Lupo and St John.
Dishes will align with the venue’s ‘overriding principles of sustainability and wellness’ supported with ethically-minded suppliers including Wildfarmed, and Sitopia, Greenwich’s urban social enterprise farm.
In the morning, visitors can grab a cup of freshly brewed coffee as produced by Allpress Espresso, specialty coffee roasters, alongside grab-and-go options.
Choices vary from breakfast pots and toasties to artisan pastries and bites as made by The Snapery Bakery which will use Wildfarmed’s sustainable regenerative flour.
The ethos of the new venue - focusing on being plant-forward, low-waste, low-carbon and hyper-seasonal – continues through plates such as smoked trout with hashbrowns, beetroot salad with goat curd; and smoked almonds and wild mushroom and lentil burger.
By night, Riverside East will offer dinner options with a variety of ‘delicious’ flatbreads to choose from.
From June, the venue will also be launching the Riverside Weekend Brunch.
Running the kitchen day-to-day will be Jamie Duvale, who was previously a head chef working within Gordon Ramsay Group.