Sycamore Vino Cucina to open at Middle Eight hotel London

All-day Italian restaurant and bar, Sycamore Vino Cucina, will open its doors on 17 May at Middle Eight, a new lifestyle hotel in London.

Located on Great Queen Street, Sycamore will offer a contemporary yet authentic slice of Italy to welcome the summer in the heart of Covent Garden.

Designed by Tonik Associates, the interiors channel the same aesthetics of the hotel. An open kitchen set in marble overlooks the 112-cover main dining room and the contemporary space features mid-century style furniture and lighting, with cosy booths separated by brass and glass screens. Larger group tables in wood, marble and orange textures create an intimate yet sociable space that works in harmony with the sharing style of food.

Head Chef Paul Robinson has created an assortment of dishes that are inspired by his time in northern Italy, using authentic and seasonal British produce. Handcrafted menus are inspired by regional Italian produce combined with contemporary flair, and dishes are aimed at sharing with pizzas, small plates, and a selection of cicchetti, as well as larger pasta and secondi dishes available.

Signature dishes include torched mackerel, horseradish, pomegranate; longhorn porterhouse with whipped potatoes and spinach; and grilled prawns with warm potato salad and cornichons.

The 89-cover bar offers seating for guests to enjoy drinks from the restaurant’s signature drinks menu showcasing the best of classic Italian mixology. An extensive negroni section offers 15 varieties of the cocktail. Complementing the negronis are bellinis and grappatinis, as well as signature cocktails including the eponymous ‘The Sycamore’ made with gin, elderflower cordial, grapefruit bitters and prosecco.

The curated wine list, meanwhile, champions small-scale producers from northern Italy including the regions of Piedmont, Lombardy and Tuscany.

Head Chef Paul Robinson comments: “We’re really looking forward to introducing Londoners and visitors to Sycamore. Over the past year, we’ve been busy sourcing ingredients, speaking to suppliers and perfecting our dishes – and we can’t wait to showcase the incredible menu we have to offer.”