This month, Sea Containers Restaurant will re-open with a fresh new concept and menu designed by Head Chef, Neuza Leal, following an extensive kitchen refurbishment and subtle interior updates by Jacu Strauss and the team at Lore Studio.
With seasonality and ingredient-led cooking at the heart of the concept, the new menu has a Mediterranean influence incorporating fresh ingredients, bright colours and simple techniques. There is also an emphasis on sharing dishes and the menu features a selection of categories including: small plates, flatbreads, salads & grains and large plates.
Highlights from the new menu include: Spicy chorizo, olives and rocket flatbread; Grains, herbs, watercress, pomegranate and pickled onions; Grilled asparagus, duck egg and Parma ham salad; Shaved mushroom, manchego, brown butter, pine nuts and truffle.
Neuza Leal and the hotel’s pastry team have also created a new dessert menu, which includes: Apple tart tatin, vanilla ice cream, caramel sauce; Eton mess, strawberry coulis; Vegan avocado and lime cake.
In keeping with the original Tom Dixon design, which pays homage to the transatlantic history of the building and its striking views across the River Thames, there have been a several design updates to the interiors with additional banquette seating and screening to create a more intimate dining experience.
The new menu was launched in Sea Containers Restaurant on Monday 8th April.
