Patisserie Perfection: Hotel Cafe Royal London launches a new dessert restaurant by Sarah Barber.
This March, The Café of iconic Café Royal on Regent Street in London will open their first dessert restaurant with a selection of exquisite tasting menus created by English pastry chef Sarah Barber.
Celebrating the European tradition of café culture and as the only café fronting London’s vibrant Regent Street, by day The Café offers the finest breakfasts, light lunches, patisseries, afternoon teas, hot drinks and wines.In the evening, from 3 March the dessert restaurant will feature a selection of exquisite tasting experiences all served with optional wine pairing.
Each offering from the menu is highlighting Sarah’s imagination, as well as her contemporary, playful style.
The striking design of The Café, featuring Siena marble echoes the heritage of Café Royal as London’s favoured destination for epicureans and intellectuals.
The new menu is available in three versions: “Sarah in Wonderland” (Imagination Fantasy Frabjous; 5 courses), “Memories of a Child” (3 courses, Nostalgia Dreams Childhood), and Pick n Mix (Candies Magical Enchantment).
Sarah Barber‘s sweet adventure includes: Milky Way (Goat’s cheese, wild honey, beetroot snow, Prosecco di Valdobbiadene, Trevisol L. e Figli, Italy, N.V.), Rhubarb & Custard (Apple, crumble, vanilla), Jaffa Cake (Grue, mandarin, confit, Henriques y Henriques full rich 5 year old), Mad Hatter(BFG, kirsch, cherries. Akashi-Tai Shirome Ginjo Umeshu, Hyogo, Japan), and Eat Me, Drink Me (Snickers, chocolate malt shake, Château Roumieu, Sauternes, 2012).
Sarah Barber has over 18 years experience within the pastry Industry. She had several Head Pastry chef roles at Me London Hotel, Yauatcha part of Hakkasan group & Dinner By Heston Blummental. She previously Worked at Mandarin Oriental, The Ritz and the Connaught Hotel. Her Career enabled Sarah to work in the finest establishments at 5-star hotels and 2 Michelin Star Restaurants, as well as Patisserie shops.
In 2015, Babber produced her first Pastry Book “Patisserie Perfection”.