Shining a light on some of the new venues that have opened last month from around the world, from restaurants, cafes, bars and more. We highlight six from our broader food and drinkswatching reports on the hub. In no particular order, here are six noteworthy openings from May.
Samba Room, London
City restaurant Sushisamba has expanded with the opening of Samba Room. Located on the 39th floor of the Heron Tower, you enter the space through an ornate gilded canopy entrance and mirrored walkway which leads to a room with a mid-century Brazilian feel. The bar itself is the centrepiece of the room with a vast liquor display and the cityscape acting as the backdrop. Cocktails draw inspiration from the culinary traditions of Japan, Brazil and Peru with ingredients from these regions. Try the Brazilian Negroni 19 where cachaça, Cynar apéritif and Byrrh Quinquina are mixed in equal parts and served short over ice or Amazonia 21 which combines pisco, nashi pear cordial and sustainably sourced Vetiver Gris from the Amazon.
Find out more here.
Jimmy's Kitchen, Hong Kong
The iconic Jimmy's Kitchen has reopened its doors in Central, a century after it first opened in Shanghai. Known as a Hong Kong institution, it is best known for serving up a uniquely Hong Kong-style Western menu and chef Russell Doctrove has preserved an element of this in his new menu. Featured are dishes like Jimmy's beef stroganoff, chicken supreme Kiev, baked Alaska and strawberry omelette. But there are lighter, more modern dishes too, like the bluefin tuna with roasted aubergine and king crab leg with a citruc hollandaise brulee. Meanwhile, the newly opened Main Bar showcases a series of East-meets-West cocktails including the Canton Old Fashion.
Find out more here.
Solebrew, Hong Kong
Solebrew is the brainchild of Lokman Yeung of boy group Mirror. Upon your first step inside, you might be mistaken for thinking you'd walked into a sneaker shop. Fear not, the Shoe Wall is simply part of the decoration from the "sneakerhead" Yeung. Solebrew begins as a laid-back cafe, serving speciality coffees and light bites. When the clock strikes 5pm, it transforms into a bar with the baristas offering creative cocktails including creations like the smoked tea and whisky-based Smokin' Jazzman or opt for Blue Soul, their signature cocktail which features a homemade chrysanthemum syrup.
Find out more here.
Compa, Canberra
Matt Moran has opened the doors to Compa, his first Canberra restaurant, which he describes as an Italian steakhouse. At the helm is Nick Mathieson who brings with him his experience from Bistecca. He has created a menu that showcases ACT produce via Italian small plates and starters including courgette flowers with tre formaggio and lemon and 'nduja with cannellini scarpetta and oregano. But the real focus is on the meat which includes bistecca alla Fiorentina, T-bone steak, sirloin on the bone and dry-aged rib eye, all of which come with a choice of anchovy butter, salsa verde, red wine jus or peppercorn sauce.
Find out more here.
The Coco Club, Los Angeles
Santa Monica is the new home of The Coco Club which has taken over the space that was once Onyx. The new lounge which sits atop the Beacon by Sonder, looks to Old Holywood for its design inspiration. Inside, birds-of-paradise wallpaper adorn the walls along with deep green velvet banquettes and saffron feather chandeliers. As for the terrace, artisan-crafted rattan stools line the balcony railings ready for guests to take in the sun setting over the sea. Breezy cocktails fill the menu, full of citrus and tropical flavours and Middle Eastern nibbles can be chosen if feeling peckish.
Find out more here.
Psycho Sandbar, Leeds
About three months ago, Michael O'Hare closed the doors to the Man Behind The Curtain with the aim of renovating and rebranding the space. Welcome Psycho Sandbar, a surf-shack-themed restaurant where Michael has introduced an a la carte menu to allow his team more flexibility in the kitchen and guests more choice.mHis fish-heavy menu includes five oyster dishes and Kuzu dumplings served with beer, tuna belly or sea urchin. Larger fish courses include line-caught turbot which is served with lychees and horseradish ketchup. And thanks to it being a la carte, changes to the menu are often made depending on the ingredients his fishmonger is able to get for them.
Find out more.
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Every month we compile more comprehensive lists of the most noteworthy openings across both food and drink from around the world over on the tfp trendhub. Subscribers can see these lists for May 2024 in full over on our foodwatching and drinkswatching reports. If you're not yet subscribed but are interested in receiving our regular reporting service then get in touch using the form below.
Image credit - Coco Club