Next month sees the launch of Pantry at 108 within The Marylebone Hotel promising a range of light and healthy dishes. The new restaurant marks the first stage of a complete refurbishment of the hotel’s dining spaces.
Taking inspiration from the Edwardian hotel, the light-filled interiors feature 19th century inspired furnishings, contemporary fabrics in vibrant colours, painted panels, timber flooring and marble.
A daily specials board will offer a constantly changing menu created by Executive Chef, Russell Ford using seasonal ingredients. Highlights include Artichoke, bacon and Bosworth Ash goats cheese tart, Crab and asparagus omelette and Torn buffalo mozzarella with spiced lentils and rocket salad.
Also available will be a dairy and gluten free afternoon tea with gluten free sandwiches and superfood savouries alongside gluten free scones served with homemade fresh jam preserves. Cakes made purely from ground almonds and eggs using honey as a natural sweetener, feature coconut and date, pomegranate and banana and blueberry and coco varieties.
Liquid sustenance comes via a specially edited menu of fresh juices and smoothies from Cindy Palusamy’s The Juicery. Blends like London Greens, made from pear, spinach, lemon, cucumber, basil and coconut water, will sit alongside signature favourites created by nutritional experts such as Amelia Freer. Each is made with ingredients from the local markets.
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