Covent Garden’s restaurant scene.
It seems to be blooming.
And one of its newer additions is the beautiful restaurant attached to the Henrietta Hotel, a sister to the Grand Pigalle in Paris which comes to you from the Parisian trio behind the Experimental Cocktail Club, and La Compagnie des Vins Surnaturels. Found on its ground floor, the resto is an intimate, modern space, with smoothly curving, 30s-inspired seating, exposed brickwork and copper plated walls.
The menu was launched by Ollie Dabbous in his interim period between Dabbous closing and Hide opening, but he’s since passed the baton to the very talented Sylvain Roucayrol, who takes the various regions of Provence, Basque and Corsica as his cookbook. Which brings us to…
Things are kept experimental enough to be ambitious, but not so much that it becomes ridiculous – starters include burrata with freeze-dried strawberries and basil; or ‘jolly’ melon with cecina (a type of cured meat) and brocciu (a Corsican cheese). Mains range from veal sweetbreads with nettle juice and vin jaune; to Ibaïama pork meatballs with tomato sauce and quail’s egg (though be warned, you might struggle as a vegetarian). And for pudding, you can try picking between an Ossau-Iraty cheese with walnut cream; and warm chocolate tart with Black Mountain whisky…
Of course, if you prefer your whisky without the tart in it, there’s also a bar overseen by cocktail historian Jared Brown, serving up a short and sweet roster of original and classic mixed drinks, like their signature Osasun, with Fino sherry, green izarra (a peppermint liqueur first made in French Basque country), plum and lemon juice, honey, and espalette pepper syrup, served in a traditional Provençal wine jug.
That’s blooming tasty, too.
NOTE: The Henrietta restaurant is open daily from 8am-1am for breakfast, lunch, dinner, drinks and snacks. You can find out more, and book a table right HERE.
Henrietta | 14 – 15 Henrietta Street, WC2E 8QH
Can’t face the journey home? Check into a room upstairs at the Henrietta Hotel…