The Cardinal Bar & Kitchen on the ground floor of Hotel Saint, London, launches its first new menus by Executive Head Chef, Glen Padiyar.

The new additions draw on Chef Padiyar’s experience working with Robin Gill and Raymond Blanc, taking inspiration from seasonal produce, global cuisine and the energy of East London, whilst incorporating vibrant flavours and spice.

On the À La Carte menu, named the ‘Kitchen Menu’, sharers include chicken momos with crispy chilli oil, samphire bhajias and confit duck bao with pickle cucumber. Main courses include a salsa verde cod with a butter bean broth; a whole baked seabass with a miso glaze and pickle slaw; plus a range of British classics, including fish and chips, steak and fries and the signature Cardinal Burger. For dessert, there is an indulgent Nutella filled cookie dough, a pistachio cheesecake and a strawberries and cream tart.

The Midday Menu offers a range of main courses, with the option of a complimentary house beer, wine or soft drink, designed for those seeking a speedy business lunch in between meetings. With a roster of cocktails and mocktails available at the bar, The Cardinal’s mixologist Samuele Lombardi has a serve for every occasion, including nightcaps, Martinis and Margaritas.

The Cardinal Bar & Kitchen is on the ground floor of Hotel Saint, situated in the heart of The Square Mile and inspired by the site’s ancient 2,000-year-old Roman history. The restaurant opened in spring 2024 and offers a home-away-from-home setting. Glen Padiyar joined The Cardinal Bar & Kitchen in November 2024.