{"id":5754,"date":"2016-03-22T15:57:03","date_gmt":"2016-03-22T15:57:03","guid":{"rendered":"https:\/\/www.brabbu.com\/en\/news-events\/?p=5754"},"modified":"2016-03-22T15:57:03","modified_gmt":"2016-03-22T15:57:03","slug":"hotel-cafe-royal-opens-the-first-dessert-restaurant-london","status":"publish","type":"post","link":"https:\/\/www.brabbu.com\/en\/news-events\/interior-design\/hotel-cafe-royal-opens-the-first-dessert-restaurant-london","title":{"rendered":"Hotel Caf\u00e9 Royal opens the first dessert restaurant in London"},"content":{"rendered":"\n

On 3 March, Regent Street\u2019s got\u00a0a little sweeter, as the Hotel Caf\u00e9 Royal<\/strong> <\/em>opened London\u2019s first dessert restaurant<\/strong><\/em>. English pastry chef<\/em><\/strong> Sarah Barber<\/strong><\/em> mixes imagination and skill to serve up a plethora of treats across a selection of tasting menus and optional wine pairings.<\/p>\n

\"Hotel<\/a><\/p>\n

See also:\u00a0PLINTH: A LONDON STORE-CUM-GALLERY POP-UP STORE<\/a><\/strong><\/p>\n

Celebrating the European tradition of caf\u00e9 culture<\/em><\/strong> and as the only caf\u00e9 fronting London\u2019s vibrant Regent Street<\/em>,<\/strong> by day\u00a0The Caf\u00e9 offers the finest breakfasts, light lunches, patisseries, afternoon teas, hot drinks and wines.In the evening, from 3 March the dessert restaurant<\/strong><\/em>\u00a0 features a selection of exquisite tasting experiences all served with optional wine pairing.\u00a0Each offering from the menu is highlighting Sarah\u2019s imagination, as well as her contemporary, playful style.<\/p>\n

The striking design of The Caf\u00e9, featuring Siena marble echoes the heritage of Hotel\u00a0<\/strong>Caf\u00e9 Royal<\/strong><\/em> as London\u2019s favoured destination for epicureans and intellectuals.<\/p>\n

\"Hotel<\/a><\/p>\n

The \u2018Sarah in Wonderland<\/strong><\/em>\u2019 menu will feature five courses including preliminary savoury dishes \u2013 such as \u2018Chicken Foie\u2019 with quince and brioche \u2013 to prepare the palette for pudding. To follow are \u2018Alice in Wonderland<\/strong><\/em>\u2019-inspired desserts, like the \u2018Queen of Hearts\u2019, comprising raspberries, champagne and roses; and \u2018Eat Me, Drink Me\u2019, which factors a Snickers and a chocolate malt shake.<\/p>\n

\"Hotel<\/a><\/p>\n

A three-course \u2018Childhood Memories\u2019 menu will also be available, made up of Barber\u2019s take on nostalgic favourites, like \u2018Rhubarb & Custard\u2019 and \u2018Jaffa Cakes\u2019. The \u2018Pick-n-Mix\u2019 menu will allow guests to curate a selection of four dishes, with both savoury and sweet options. Selected wine flights include sparkling Prosecco di Valdobbiadene, Ch\u00e2teau Roumieu and Sauternes.<\/p>\n

\"Hotel<\/a><\/p>\n

Sarah Barber<\/strong><\/em>\u00a0has over 18 years experience within the pastry Industry. She had several Head Pastry chef roles at Me London Hotel, Yauatcha part of Hakkasan group &\u00a0Dinner By Heston Blummental.<\/strong><\/em> She previously Worked at Mandarin Oriental, The Ritz and the Connaught Hotel. Her Career enabled Sarah<\/strong><\/em> to work in the finest establishments at 5-star hotels and 2 Michelin Star Restaurants, as well as Patisserie shops.<\/p>\n

In 2015, Sarah Babber<\/strong><\/em> produced her first Pastry Book \u201cPatisserie Perfection\u201d.<\/p>\n

\"Hotel<\/a><\/p>\n

\"Hotel<\/a><\/p>\n

With so many curiously creative and wonderfully delicious desserts to sample, you won\u2019t want to be late for this very important date!<\/p>\n

See also:\u00a0TESSA KENNEDY \u2013 BRITAIN\u2019S BOLDEST INTERIOR DESIGNER<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

On 3 March, Regent Street\u2019s got\u00a0a little sweeter, as the Hotel Caf\u00e9 Royal opened London\u2019s first dessert restaurant. English pastry…<\/p>\n","protected":false},"author":2,"featured_media":5762,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[26,10],"tags":[2253,2255,2249,2251,2256,2250,2254,2252],"_links":{"self":[{"href":"https:\/\/www.brabbu.com\/en\/news-events\/wp-json\/wp\/v2\/posts\/5754"}],"collection":[{"href":"https:\/\/www.brabbu.com\/en\/news-events\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.brabbu.com\/en\/news-events\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.brabbu.com\/en\/news-events\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.brabbu.com\/en\/news-events\/wp-json\/wp\/v2\/comments?post=5754"}],"version-history":[{"count":3,"href":"https:\/\/www.brabbu.com\/en\/news-events\/wp-json\/wp\/v2\/posts\/5754\/revisions"}],"predecessor-version":[{"id":5765,"href":"https:\/\/www.brabbu.com\/en\/news-events\/wp-json\/wp\/v2\/posts\/5754\/revisions\/5765"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.brabbu.com\/en\/news-events\/wp-json\/wp\/v2\/media\/5762"}],"wp:attachment":[{"href":"https:\/\/www.brabbu.com\/en\/news-events\/wp-json\/wp\/v2\/media?parent=5754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.brabbu.com\/en\/news-events\/wp-json\/wp\/v2\/categories?post=5754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.brabbu.com\/en\/news-events\/wp-json\/wp\/v2\/tags?post=5754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}