The cloud-capped and iconic Shard today raised the curtain on a spectacular trio of restaurants that will await visitors to London’s international landmark building, set at the heart of the fast-regenerating London Bridge Quarter.No less than eight different bar and restaurant formats are coming on stream across three entirely new restaurant concepts for the UK, creating 550 new covers in what will become at a stroke the greatest concentration of fine dining anywhere in the Capital.
The opening of the first of three restaurants, announced today, cements The Shard as the centre piece of London newest mixed-use destination, London Bridge Quarter, which has benefited from £2bn of investment.
The first restaurant to open will be “Oblix”, the first new concept restaurant from acclaimed chef Rainer Becker, since the award-winning Zuma and Roka. Becker and business partner Arjun Waney have developed Oblix as an 100 cover New York style contemporary rotisserie and grill. It will feature London’s first interactive ‘sommelier station’ and also offer a 100 cover lounge and bar serving all day deli-style food and which transforms into live music bar by night.
For the interiors, Rainer Becker has teamed up with architect Claudio Silvestrin, the talent behind the Armani Store in Sloane Street and the Princi café in Soho. The north end of the restaurant is designed to look like ‘library’ walls – displaying a vast array of wines rather than books. The uniforms of the Front of House team have been designed in collaboration with British fashion house Ted Baker. Oblix is on level 32 at The Shard.
Oblix opening, will be closely followed in June by a new brand to Europe “Hutong” by David Yeo, founder of Hong Kong’s Aqua Restaurant Group. Hutong is an acclaimed brand in Aqua Group’s home land of Hong Kong, and this will be the first European branch of the famous restaurant. Hutong will be a 130-cover restaurant serving the relatively unknown but fascinating and diverse cuisine of Northern China. The Group’s head chef for Chinese cuisine, Yuan Shihai, has developed an innovative menu inspired by the culinary styles of Peking, Shadong and Sichuan provinces. Hutong is on level 33 at The Shard.
Meanwhile, 220 covers at another new concept restaurant “aqua shard” will bring inventive contemporary cuisine to The Shard, using ingredients sourced from around the British Isles, including nearby renowned Borough Market. David Yeo and executive chef Anthony Garlando, a protege of master chef Pierre Gagnaire, have worked together to create a menu, which combines classic British ingredients from selected local producers with Anthony Garlando’s innovative cooking techniques. aqua shard is on level 31.
The UK’s first Shangri La Hotel, opening late summer, will offer further culinary delights, with a destination restaurant and a lounge on level 35, a signature bar on level 52, and an artisan deli and cake shop on level 1.
Commenting on the 2013 restaurant openings, Irvine Sellar, on behalf of LBQ Ltd said:
“The breadth and quality of the restaurants at The Shard will be matched by their exquisite design and dramatic setting.
“Together, they will create the greatest concentration of fine dining anywhere in the Capital and make The Shard and London Bridge Quarter the aspirational destination for food and wine lovers the world over.
‘World renowned chefs innovative menus, expert sommeliers and mixologists will combine in a range of environments that will be accessible to guests from breakfast through to late night drinks.”
He added:
“2013 will see The Shard really come to life. Over 300,000 people have already visited The View from The Shard since it opened in February, now the restaurants are coming on stream, the Shangri- La opens late summer, construction on our sister building The Place will complete this summer, and office tenants at The Shard will begin moving in later this year.
“Londoners and international visitors will want to experience our vision for a new aspirational district for London, open to all, coming to life, in a way that will put the focus firmly on the fast-regenerating south bank.”
