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Cabana to open third restaurant at Westfield London

24 August 2012 by
Cabana to open third restaurant at Westfield London

Cabana, Jamie Barber and David Ponté's Brazilian barbecue restaurant group, is to open a site at Westfield London.

The new restaurant, which will be the group's third outlet, will be housed in the former site of Del'Aziz on the Southern Terrace at the White City shopping centre.

Opening at the end of October, the 140-cover restaurant, which will include an outdoor terrace, will be inspired by the favelas of Sao Paolo, featuring Brazilian posters and denim banquettes. The interior is being created by Alex Michaelis.

Barber told Caterer and Hotelkeeper the third opening marked Cabana's continued expansion. "I'm pleased to open at Westfield London, just a few doors down from Kitchen Italia, which I launched and then sold. It's a return to White City and now we have restaurants at both Westfield centres," he said.

"It's no secret that we'd like to have about four or five restaurants so we are looking for more sites. While this one is inspired by Sao Paolo, future restaurants may take inspiration from Rio de Janeiro or the other states like Bahia or Para. We don't want to be a chain of identical restaurants."

Cabana launched last year, with its first restaurant at the Central St Giles development in the West End, which was followed by a second site at Westfield Stratford.

The menu at Cabana Westfield London will feature street food dishes such as Pao de Queijo cheese dough balls and chicken Coxinhas (croquettes) as well as its signature barbecue skewers, ribs and Brazilian homeslaw, and the Brazilian Burger, a spicy malagueta chicken breast with avocado, tomato, lettuce and chilli mayonnaise in half a brioche bun topped with a grilled chilli. Cabana's frozen yogurt - in flavours ranging from peanut butter to Dulce de Leite - will be available to eat in and take away.

The Caterer and Hotelkeeper interview - Jamie Barber >>

Jamie Barber to launch new restaurant concept at Central St Giles >>

By Kerstin Kühn

E-mail your comments to Kerstin Kühn here.

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