Robyn and Robert Wilson, founders of London's Bleeding Heart and The Don restaurants, are launching new bistro and bar, The Sign of the Don close to Bank Station and adjacent to The Don itself. The new venue sits on the site of the original Sandeman Port and Sherry Cellars.
Chef James Walker (Le Pont de La Tour) has created a menu of modern British dishes with a nod to the site’s Spanish and Portuguese heritage. Starters include Confit duck Scotch egg garnished with Sandeman port jelly, while main courses feature King Prawns with chilli and Fino sherry, 12-hour Confit suckling pig with grape mustard and black pudding and Whole roasted chicken stuffed with Bellota Sobrasada on purple potato bread from Bleeding Heart's own bakery.
The dessert menu include Olorosso sherry trifle, Portuguese custard tart, Rum Baba with a choice of vintage Rums, and Home-made vanilla ice-cream liberally doused with Pedro Ximenez sherry.
The décor emphasises The Sign of the Don’s Iberian heritage: the bar is carved from a solid slab of Portuguese cork, banquettes in the basement bistro are crafted from reclaimed Sandeman Port casks and there are also sculptures created from the iron hoops of ancient Sandeman barrels.
A changing selection of 30 wines will be available by the glass via a wine preservation system. The changing selection will regularly feature a number of Spanish and Portuguese wines, as well as options from the Wilson’s vineyard, Trinity Hill, in Hawkes Bay, New Zealand. Drinks can even be selected via an interactive system, where details about the wines, the winery and the winemaker are displayed on wall-mounted LCD screens, and can be ordered at the touch of a button.
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