Gymkhana, London, August
Taking inspiration from the Indian social and sports clubs of the same name, Gymkhanarestaurant, launching on Albermarle St inMayfair, London,will be the second venture for Karam Sethi, who was awarded his first Michelin star last year as patron chef of restaurant Trishna, London.
Serving modern Indian food with a focus on the tandoor oven and sigri charcoal grill, Gymkhana and its menu will feature signature dishes including sharing plates of tandoori kebabs, sigri grills and seasonal curries.
On the drinks menu are modern interpretations of traditional East Indian punch tavern drinks and local Indian spirits. The launch date not yet confirmed, Gymkhana will be taking bookings from late July.
Boulestin, London, September
The iconic Boulestin, which closed in 1994 after nearly 70 years of loyal service to London’s fine-dining scene, is reopening in a slightly different image; still serving classic French cuisine, the new Boulestin will take inspiration from the founder of the original Boulestin, French chef, restaurateur, author and TV presenter Marcel Boulestin, his cookbooks and philosophy,with a luxury bistro, a private dining room andCafé Marcel, which will offer diners lighter fare.
Hakkasan, Beverly Hills, September
The Hakkasan group are well on their way to succeeding in fine-dining world domination with restaurant concepts in San Francisco, Las Vegas, New York, Miami, London, Abu Dhabi, Dubai, Doha, Mumbai and soon to be, Beverly Hills. The new Hakkasan Beverly Hills is set to open next month, September 2013, offering guests a selection of salads and lighter fare options to fit the local landscape, and signature dishes from the London flagship.
On the menu…
These already well-renowned restaurant concepts have reworked their menus to give their diners something new and exciting.
The Test Kitchen, Cape Town
Recently winning the Cacao Barry One to Watch Award at The World’s 50 Best Restaurants Awards 2013, chef Luke Dale Roberts certainly is the man of the moment. His restaurant, The Test Kitchen’s new gourmand menu is likely to cause a similar frenzy in the fine-dining world, with dishes like pan-fried line fish, charred spring onion fennel salad and roasted fish veloutéfollowed by a pre-dessert (yes, you heard that right) of Jerusalem artichoke parfait to preempt the incredible sounding banana pancake and mango canoli, passion fruit ice and lemon grass infused tapioca.
The Test Kitchen’s new menu is set to launch in August this month with the arrival of its new head chef Ivor Jones, who will be entrusted with Luke Dale Roberts menu and kitchen when he’s away.
The Georgian Restaurant, Harrods, London
Hoorah! An afternoon of tea and cakes suitable for the gluten-free diner has finally arrived, in the form Harrods Gluten Free Afternoon Tea which has just launched in The Georgian Restaurant on the department store’s 4thfloor. It is £29 and £36 with a glass of Champagne with a menu of
Gluten free sandwiches
- Scottish Smoked Salmon with a Dill Cream Cheese
- Oven roasted red peppers and Grilled Courgette with Hummus
- Roasted chicken breast and Rocket pesto
- Ham with Tarragon Mayo
- Egg Mayonnaise
Gluten free Afternoon Tea Desserts
- Lemon curdmeringue shot
- Chocolate tart with seasonal fruit
- Raspberry Macaroon
- Chocolate andhazelnut delice
- Dates stuffed withpistachio and marzipan
Home made gluten free plain and fruit sconeswith clotted cream and preserves
Ametsa with Arzak Instruction
Opened in March 2013, Ametsa brings together a unique collaboration between The Halkin Hotel and a team that includes Elena Arzak – voted Veuve Clicquot World’s Best Female Chef 2012 – along with her father, Juan Mari Arzak, Mikel Sorazu, Igor Zalakain and Xabier Gutierrez.
The original Arzak restaurant in Spain’s San Sebastian holds three Michelin stars. An now, Ametsa with Arzak Instruction, London, also has something to celebrate; a new set lunch menu with a selection of ‘New Basque Cuisine’ dishes.
Guests can choose from a selection of tapas and main dishes for just £24.50. Highlights include Chipirones en su Tinta – squid cooked in its own ink – and Carrilleras a La Vainilla – ox cheek with vanilla.
The Halkin by COMO