Tertulia's Seamus Mullen is planning his first overseas restaurant at the Mondrian London at Sea Containers, a new UK hotel being built by the Morgans Hotel Group. Mullen will be working with executive chef Luke Rayment on this new restaurant, and the chefs plan to use as much produce as possible from the nearby Borough Market. In addition to this new, as yet-unnamed restaurant, the Mondrian London will also feature a cocktail bar called Dandelyan from acclaimed British drinks guru Ryan Chetiyawardana. Chetiyawardana has opened a handful of popular bars in London, as well as Henry, a Liquor Bar at the Hudson in New York.
The food will be influenced by both the Mediterranean and New York, with an emphasis on seasonal, flavorful, honest food. The flavors are bright, vibrant, assertive, with a backbone of wellness that firms up my belief that "healthy" food should first and foremost be delicious food.The new restaurant will have a wood-fired oven, a dining bar, and a terrace overlooking the Thames. If everything goes according to plan, the new restaurant should open in a few months from now.
The food will be a slight departure from Tertulia, giving some breathing room to cook with ingredients that might be somewhat out of place in a Spanish restaurant, but the ethos of seasonal, simple, product driven cooking will be very much in line with Tertulia.
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