Hotel Chocolat-owned restaurant-cafe Rabot 1745, near London's Borough Market, has opened a terrace as an extension to its existing site.
The new 60-cover Rabot Terrace offers views of the historic market, and acts as an additional seating area for the 70-cover restaurant, which is on the top floor of the two-storey site, and opened in November 2013.
Typical dishes from executive chef John Bentham include gin-cured salmon, slow-braised cacao glazed lamb shoulder, Yorkshire pudding with beef and white chocolate mash, and West Indian vegetable curry, while desserts include cacao pulp soursop sorbet, and a selection of freshly made on site chocolates and mousses. There is also a cocktail list including the Rabot Rum Sour and the Praline Soother.
The site's ground floor houses a coffee shop, which also becomes a bar with chocolate-inspired cocktails by night.
The duo spent four years restoring the 250-year old cacao plantation before opening the island hotel and restaurant in 2012.
Bentham initially worked at Boucan, developing the group's style of "cacao cuisine", before returning to London.
Hotel Chocolat also runs a number of shops and cafes around the UK, including a Cocoa Bar Café in Liverpool's Liverpool ONE development and the Roast and Conch restaurant in Leeds. It has cafes in Edinburgh, York, and London Kensington, and operates a "chocolate school" in Covent Garden.
Hotel Chocolat is also a retail chocolate brand selling a variety of chocolate products on the high street.