Tony Conigliaro partners chef on new cocktail and dining destination

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Leading bartender Tony Conigliaro is set to open a stylish new dining and cocktail destination, Gazelle, with chef Rob Roy Cameron in July.

They have worked together to create menus that play with convention, reworking ingredients to break down the barrier between bar and restaurant.

Spread across two floors, Gazelle is being developed in a characterful Edwardian building in Albemarle Street in Mayfair in London and is due to be launched on July 9.

Accessed by a private lift, there will be a restaurant seating 48 guests on the first floor, with a spiral staircase leading up to a “dramatic” cocktail bar on the second floor.

The space will be flooded with natural light during the day for lunch, transforming into an intimately lit, vibrant dining room in the evening.

Leading interior designer Shaun Clarkson has created a décor that respects the historic architecture while breathing new life into it, featuring bold colour and texture. The palette reflects the transition from day to night, with exposed brick walls, deep pinks and golds on the first floor, morphing into rich blues and blacks as you venture upstairs.

Tony (pictured right) is behind some of London’s best bars including Bar Termini in Soho and Marylebone, 69 Colebrooke Row in Islington and Untitled in Dalston.

He said: “I love Mayfair and wanted to offer something that would sit comfortably alongside what’s already on offer here. When we were given the opportunity to take over both floors, I really wanted to install the lift and give our guests that feeling of a private members club away from street level, without it actually being one. I am so happy we managed to fit one in!”

Tony has spent many months with his team at his consultancy The Drinks Factory fine-tuning the bar and wine lists at Gazelle with a focus on champagnes.

A core menu of cocktails will include six of Tony’s signature drinks plus six bespoke Gazelle variations on classics and six champagne cocktails. A selection of cold-brewed teas, natural juices and non-alcoholic drinks will also be on offer.

Rob Roy Cameron (pictured left) also has an impressive track record, having worked under Ferran and Albert Adria at the ground-breaking El Bulli in Spain before opening 41 Degrees in Barcelona as head chef and then Hoja Santa two years later, winning a Michelin star just a year after opening.

Gazelle’s menu will be a creative and exciting approach to modern European cuisine and will include dishes such as halibut and elderflower and monkfish and burnt seeds. With a mixture of sharing plates and snacks, the menu is designed to put the guest in control of how they dine, allowing them to create a menu based on their appetite and preferences.

Rob explained: “The food at Gazelle will be a change from the current offering in Mayfair. We’ve broken away from the two- or three-course or tasting menu format and just left it open for everyone to choose themselves. We want to create a space where guests can enjoy a unique dining and drinking experience with a kitchen that is not limited by genre.”

Gazelle will open Monday to Saturday for lunch from midday to 2.30pm and for dinner from 6pm to 10pm. Cocktails and small plates will be served throughout the afternoon.

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