Nab a perch by the open kitchen and watch Dabbous’ team beaver industriously away.
Don a Channel-straddling ensemble of French and Brit labels.
Henrietta has secured hot culinary property Ollie Dabbous to devise its restaurant menu. New arrivals walk straight into the convivial hubbub of the ground-floor bar, beyond which guests dine on simple, seasonal British fare, which – like your chic navy and terracotta surroundings – is a little bit French in style. The menu strikes a new chord in gastro-hub Covent Garden – reading it feels like a walk through a fresh summer meadow or along a winding coastal path: beef tartare is served with nasturtium, barbecued quail with toasted wheat and clover, and grilled mackerel with cockles and lovage. Handmade chocolate truffles and cherry-blossom ice-cream will entice you to stay for pudding, and if you're staying the night, the 15-minute wait for freshly baked madeleines will be no problem at all. To the back lies the open kitchen, where guests can watch Dabbous’ team create and cook.
Backed by the Experimental Cocktail Club, the hotel’s drinks list is as theatrical as the musical numbers in nearby Theatreland. Drink historians – yes, it’s a thing – Jared Brown and Anistatia Miller (the brains behind slurpable Sipsmith gin) have looked to the hotel and neighbourhood’s storied past to inspire their quirky cocktail list.
Breakfast is served from 7am to 10.30am, lunch from 12 noon to 2.30pm, and dinner from a pre-theatre friendly 6pm until 10pm.
Available night and day, expect a similarly Gallic-influenced, seasonal, in-room menu.