Green & Fortune's Rotunda Bar and Restaurant at Kings Place is set to relaunch following a "significant refurbishment and re-think" as investment in the local area prompts a surge in competition.
The site has operated a ‘gate to plate' ethos since opening, but has now developed a new menu that emphasises its connection with the company's 288 acre Corneyside Farm in Matfen, Northumberland. Meat is dry aged, hanged and butchered on site by the team's chefs and newly appointed head butcher Neil Cox.
While retaining a meat focus, there will also be a significant seafood and vegetarian offering including dishes such as steamed Cornish razor clams with confit shallots and white beans, pit-roasted pumpkin with borlotti bean risotto and charcoal-cooked whole sea bream with preserved lemon and capers.
The interior design has been remodelled by DesignLSM to include an open kitchen, a 12-seat chefs counter and a visible meat ageing cabinet as part of a £1.5m refurbishment operation. A new bar with accompanying outdoor terrace has also been introduced.
Meanwhile the private dining facilities at the site, with boasts its own terrace area with views of the nearby canal, have been refreshed with new seating and artwork.
In the Coal Drops Yard development alone, scheduled new openings include Spanish tapas bar Barrafina, Pip Lacey's Hicce, Le Chocolat Alain Ducasse and Anthony Demetre's Vermuteria.