A new restaurant called Bronte is opening on the site of the Strand Dining Rooms in London this summer.
The restaurant will see executive chef Andrew Lassetter and head chef Jonathan Villar, former head chef at Peter Gordon's Kopapa, deliver a menu influenced by Antipodean and Pacific cuisine.
Launching this July, Bronte, located at 1-3, The Strand, will be open from breakfast serving dishes which include soft-boiled eggs with Marmite and mature Cheddar cheese soldiers; hot smoked salmon with scrambled duck eggs on brioche; and wild mushrooms, white miso and truffle on toasted brioche.
Lunch and dinner menus will include rare breed beef burger with chilli miso, quinoa onion rings and baby gem in a brioche bun; and grilled sea bass with watermelon, wild garlic, samphire salad and rhubarb ketchup.
The salad menu offers a range of choices including Pomelo grapefruit, dragon fruit, tear drop radish and smoked bulgur wheat dressed with tabouli and tahini yoghurt as well as roast rare beef with paw paw, cucumber, mint, coriander, bean sprouts, green chilli, peanuts and ground wild rice.
The interior of the restaurant has been designed by Tom Dixon creative director of eponymous brand Tom Dixon and founder of the Design Research Studio. Dixon took the restaurant's namesake Lord Nelson, who was also the first Duke of Bronte, as his inspiration using elements of Nelson's naval career to create a "collector's house" atmosphere, using artifacts from around the world.
The restaurant, which has floor to ceiling windows, has a light and airy atmosphere, with each of its rooms displaying key colour features and Dixon's custom-made elements such as a pink concrete bar, a green granite feature kitchen, a pewter cocktail bar, black wood tables with brass-rimmed accents, and blush pink scoop chairs.
Bronte also offers private dining on the mezzanine and an outside drinking area.
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