Mandarin Oriental Hyde Park has introduced its brand new ‘eccentric Izakaya’ concept to London, with the opening of The Aubrey. The venue – the first UK venture from the award-winning, Hong Kong-based restaurant group Maximal Concepts – will be serving up Japanese cuisine and distinctive drinks from today.
Bar Director Pietro Rizzo has, along with the Maximal Concepts team behind the Aubrey Hong Kong, crafted a menu of signature and seasonal cocktails that shine a spotlight on Sake and premium Japanese spirits. Creative concoctions include ‘The Black Cat’, made with Ki No Bi gin, yuzu liqueur and tonic reduction, and ‘Torii’ – a combination of rice shochu and homemade grapefruit soda. The space also houses London’s first omakase cocktail bar, where bartenders will draw on the extensive collection of bottles to craft bespoke drinking experiences for guests.
Foodwise, The Aubrey puts its spin on the traditional Izakaya, leaning on the classical techniques of edomae sushi, tempura and robata. Sharing dishes come with their own drink pairings, and the menu features elevated delicacies and bar snacks such as Japanese oysters, charcoal chicken karaage with yuzu mayo, and crab korokke with tonyu béchamel. A decadent wagyu sando also features, as do premium cuts of Iberico pork and saikyo sablefish cooked over hot coals. Lunch, served daily, centres on the concept of the bento box.
Maximal Concepts worked with interior designer Brady Williams on the space, which includes walls layered with art inspired by the Japonisme movement and a colour palette of gold, green, plum, and pink. The bars are clad in velvet, marble and wood, and a library, salon and curio lounge flex to suit different occasions. The venue’s name is a nod to the 19th century British artist and illustrator Aubrey Beardsley, and its design a tribute to the elegance and expression of the Japonisme movement.
“Japan is so rich in culture and food,” said Matt Reid, co-founder of Maximal Concepts. “We wanted to try to capture the eccentricity and genius behind so many of our favourite experiences. We feel the Izakaya has so many parallels with the English pub. The Aubrey is our interpretation.”
Torsten van Dullemen, General Manager and Area Vice President, Operations at Mandarin Oriental Hyde Park, London, added: “We are excited to be further enhancing our range of culinary offerings at Mandarin Oriental Hyde Park, London, by partnering with Maximal Concepts to introduce The Aubrey to London, which we are sure will become one of the city’s most imaginative and innovative hospitality destinations. My colleagues and I are committed to delivering bespoke culinary delights and service excellence, and very much look forward to welcoming our fans to this latest addition to the Knightsbridge neighbourhood.”
Maximal Concepts is headed by Malcolm Wood, Xuan Mu and Matt Reid. The group’s portfolio includes the renowned restaurants Mott 32, John Anthony, Sip Song, Limewood, the original Aubrey at Mandarin Oriental, Hong Kong.
