London’s South Bank will be the home of a new bar and restaurant this spring, which will serve up an international menu made for sharing.
Championing fresh, seasonal ingredients, Florentine will offer plates of fresh, homemade artisan produce including a signature and seasonal ostrich egg, which feeds six people. This dish is made up of an entire egg fried or scrambled with Portobello mushrooms, heritage tomatoes, streaky bacon, Cumberland sausages and black pudding.
The casual dining menu includes weekend specials of Bottomless Brunch on Saturdays and slow-cooked roasts on Sundays including the Tomahawk – a 35-day aged rib of beef to be shared between two.
Contemporary cocktails include the Jam Sour, shaken with gin, lemon juice, raspberry jam and angostura bitters and Thyme To Be Great: a refreshing take on a G&T mixed with lime juice, tonic, freshly squeezed pink grapefruit juice, St Germain, Cocchi Americano Bianco and a sprig of fresh thyme for garnish.
Guests can also enjoy a range of British bubbles and craft beers as well as superfood fruit and vegetable cocktails for those looking for a nourishing boost. From Thursday to Saturday, visitors can also relax to the sounds of live music and a DJ set.