Bond Street has a brand new hangout for ultra fashionable foodies. Just opened for business in Fenwick of Bond Street is the elegant Bond & Brook which forms part of the iconic store’s three year expansion and beautification programme. In a make-over way beyond the capabilities of Gok Wan, a bespoke burnished pewter bar forms the centre-piece of a third floor destination venue that looks more like a concept fashion boutique than your average department store restaurant. Everything is white from the marble floors and walls right down to the tables and funky chairs and stools. There’s a separate area for coffee and cocktails and the back wall is all floor to ceiling bookcases stacked with glossy fashion-related tomes. This fashion theme extends to the daily-changing menu too. Stylish clientele can graze from the aptly titled the Bond & Brook Collection – a tempting array of bonnes bouches designed to be mixed and matched to create that perfect ensemble. Choose from Gazpacho, Tuna Cerviche, Brochette of quail, Saltimbocca and Beef carpaccio – or Mottra caviar if you’re feeling flush.
However, for those who prefer to have their entire outfit selected by a personal stylist, main plates including Linguine alle vongole, Heirloom tomato salad with figs and summer truffles, Sole Veronique and the House salad of beetroot, fennel, grapefruit, avocado and toasted nuts and seeds are expertly conceived. Side dishes or ‘accessories’, range from Petit Pois and Sautéed courgettes to full-on chips for a guilty carb fest!
Shoppers can also set themselves up for a hard day flexing the plastic with Breakfast in a Skillet – mini bacon wrapped sausages with mushrooms, cherry tomatoes and quail’s eggs served with a virgin mary shot! And then decadent desserts such as Lavender poached berries with pink Champagne granita or pretty Rose meringues are the perfect afternoon pick-me-up.
Brains behind the project is A Private View Ltd, the partnership between Evening Standard restaurant critic Fay Maschler and journalist Simon Davis and the venture is operated by smart party caterer, Rhubarb, responsible for high society events including Elton John’s White Tie and Tiara Ball. The company branched out into restaurants last year with a food bar at Heathrow Terminal 3 and the popular Gallery Mess at King Road’s Saatchi Gallery. The Kitchen at Bond and Brook is presided over by head chef, Daniel Taylor, formerly of Le Café Anglais. This is one cruise collection we can really get our teeth into!
63 New Bond Street, London W1, 020-7629 0273