Restaurateur Des McDonald (pictured) is to open Rofuto, a £3m Japanese izakaya-style restaurant on the roof of the new four-star, 253-bedroom Park Regis Birmingham hotel.
Signature dishes will include foie gras with nashi pear gunkan and Chinese truffle; confit duck and raspberry sunomono; soft shell crab with wasabi purée and black garlic crumble; and Miyazaki wagyu beef served with gobo crisps, avocado purée, garlic ponzu and truffle salt. Desserts will include twists on European classics such as matcha tiramisu and wasabi macaroons.
Kurabu Cocktail Lounge will offer an array of wines, beers and soft drinks, along with cocktails such as the Red Lotus with shochu, tequila, cranberry and lychee sorbet, and Kietsu, which mixes raspberry sake, passion fruit liqueur, apple and pineapple. There will also be sake from the Takashimizu and Shiraki breweries in Japan.
The site's design - created by Tibbatts Abel â' will be inspired by a loft feel, after the English translation for the Japanese word rofuto. It will feature a central bar, an open Japanese-style kitchen, and hand-painted murals. It will also seek to add elements of urban and warehouse design, with colours such as taupe and grey, plus natural materials such as wood.
Commenting on the new site, McDonald said: "I am delighted to be opening my first modern Japanese restaurant Rofuto, with my partners at Park Regis Birmingham. I love rooftop spaces [and] I fell in love with the unparalleled dramatic views from the 16th floor. Birmingham is a great, vibrant city and I'm excited to become part of its dynamic and diverse dining scene."
McDonald, who was inspired to open the new concept following visits to Tokyo and Singapore, has over 20 years' experience within the restaurant industry, having formerly been chief executive of Caprice Holdings. He first trained in a professional kitchen and then went on to become head chef at the Ivy, before helping to run establishments including Le Caprice, Scott's, Soho House and Annabel's.
He started his consultancy in 2013, opening his first solo venture, the Fish & Chip Shop, in Islington in May that year, followed by brasserie the Holborn Dining Room in 2014, and the barbecue site the Q Grill Chalk Farm, and the On the Roof with Q partnership with Selfridges department store soon after.
He has since renamed the Fish & Chip Shop as Vintage Salt, and launched several pop-ups on the Selfridges rooftop space. The company also operates the Printing Press Bar and Kitchen, and Burr & Co on George Street, Edinburgh; and the Refectory Kitchen and Terrace at the Royal York Hotel.
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