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HOME THE RIVER ROOM RESTAURANT CLUB CONTACT
DESIGN RESTAURANTS WELCOMES THE RIVER RESTAURANT AT THE SAVOY AS A CLUB PROPERTY

Following the most ambitious hotel restoration in British history, The Savoy has once again taken its place at the heart of London . The restaurants and bars, which helped establish the hotel's reputation, have been given a new life including the River Restaurant, which overlooks the River Thames.

The restaurant has long been famous for its skilled chefs, including the legendary Auguste Escoffier, who was the first Executive Chef at The Savoy. The rich art deco inspired design is set off by a glamorous leopard print carpet and the restaurant offers a modern French menu.

 

The Beaufort Bar, with its dark luxury, gold leaf and champagne, has inspired an indulgent new afternoon tea. Available on Sundays, the Art Decadent Tea has all the ingredients for a lazy afternoon; chilled champagne, 'Tipsy Tea' cocktails, delicate tea sandwiches, warm scones slathered with cream & jam and a tempting array of gorgeously wicked tea pastries.

The Art Decadent Tea is priced at £51.50 per person and is served in the Beaufort Bar on Sundays from 2.30pm until 6.30pm. Reservations are strongly advised and can be made by telephoning +44 (0)20 7420 2111 or emailing savoy@fairmont.com

 
 

Sundays at The Savoy swing to the sound of the River Restaurant's Sunday Jazz Lunch. A jazz trio accompanies a menu offering brunch dishes, such as Eggs Benedict, and a traditional Sunday Roast. For those needing a little pick-me-up form the night before, a Bloody Mary Menu offers new variations on the classic cocktail.

Sunday Jazz Lunch is served in the River Restaurant from 12noon until 2.30pm and is priced at £39 for two courses and £45 for three courses. Reservations can be made either by telephoning The Savoy on +44 (0)20 7420 2111 or emailing savoy@fairmont.com

 
To celebrate the publication of the latest James bond novel, Carte Blanche, the American Bar has created a special Carte Blanche cocktail. Based on a recipe in the novel, the cocktail is a blend of Crown Royal whisky, triple sec and angostura bitters with a twist of orange peel and has been given a special smoky twist inspired by the book's cover. But like Bond's classic vodka martini, this cocktail is shaken not stirred.
 
 
A prize-winning addition to the Thames Foyer menu - vanilla friande with amaretto cream, fromage blanc sorbet & blueberry compote. This dessert led 15 year old schoolboy, Conor McLean, to victory in the latest series of ITV's cookery show, "Britain's Best Dish". Conor beat 162 of Britain's finest amateur chefs to follow in the footsteps of Escoffier and see his dish offered to guests of The Savoy.
 
 
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