The Berkeley unveils winter pop-up restaurant

The Berkeley Hotel has announced the launch of ‘Winter at the Garden’, a winter pop-up dining concept.

Set to launch alongside the hotel’s reopening on 3rd December, ‘Winter at the Garden’ is a reimagining of the hotel’s alfresco restaurant The Garden. Comprising five wooden cabins sitting six diners each, the seasonal pop-up will boast candles and wreaths courtesy of McQueens, surrounded by a forest of fir trees and fairy lights.

‘Winter at The Garden’ will offer a menu of seasonal plates and alpine specialties, built around a raclette grill. Upon arrival, guests will be welcomed with fondue and toasted sourdough.

Starters include a trio of rostis flourished with different toppings – beetroot cured smoked salmon, Ibérico Bellota ham and watercress, and sautéed cep and king oyster mushrooms. Alongside will be smoked beef hot dog ‘sliders’ topped with sauerkraut, jalapeno and smoked cheddar and a hearty oxtail soup with toasted Gruyère croute.

Each cabin will be provided with its own raclette grill for ‘build your own’ indulgent dishes. Diners will be presented with carefully-sourced cheeses, meats and vegetables to pick and choose, customise and grill – Morbier, Gouda, pastrami, smoked duck, Coppa ham, baby potato wedges, confit pickled onions, chestnut mushrooms and artichokes are all among the selection.

Additional ingredients will be also available to add on and order including Gorgonzola, native lobster tails, Wagyu beef, grilled tofu and vegetable skewers, lamb Merguez sausages and shaved black winter truffle. Guests will also be encouraged to grill their own Wagyu or give their lobster a final sizzle.

Desserts are designed to share, comfort and wow – from apple and raisin strudel and pear and blackberry crumble, to a hot chocolate brownie complete with molten centre and accompanied by bourbon vanilla ice cream. The flambéed baked Alaska will feature three different flavours of ice cream – chocolate, orange and macadamia.

The Winter Garden team will also be on hand to present hot chocolate table-side – served short and punchy – as Valrhona chocolate is mixed with a generous glug of either rum or whisky.

The drinks list showcases a wide range of craft beer, wines, champagnes and hot cider, as well as classic cocktails. The beer menu is sourced from Belgium including some rare bottles and special varieties housed in big bottles, to be served in the style of a champagne pour.

www.the-berkeley.co.uk