The Standard, London is excited to announce the reopening of The Rooftop on April 7th. Sitting eleven stories up, in the heart of King’s Cross, the lively venue will be serving up a summer lineup of London’s best DJs, cocktails on tap, and a new food concept BUNS, from Guy Betteridge and Tien Ho.
Open every day throughout season for both spontaneous walk-ins and reservations to hang at the bar, The Rooftop offers the ideal perch to sip up summer sundowners in classic Standard style.
This new East Asian-inspired menu was created in collaboration with Guy Betteridge, Executive Chef at The Standard, London and Tien Ho, VP Culinary Operations, Standard International. Inspired by international flavours, the menu is influenced by Tien’s experience at the legendary Momofuku Ssam Bar in New York. The cheekily named food truck, BUNS offers playful dishes grounded in the flavours of Taiwanese street food
To be relished in the relaxed, festival atmosphere of The Rooftop. Guests can also enjoy a variety of moreish snacks including; Shrimp crackers; Tempura Nori with tagorashi; Wasabi peas; spiced rice crackers; and Yakatori chicken meatballs. Three distinctly filled steamed bao buns offer a more filling option; Chashu pork belly with spicy mayo, Duck confit with hoisin, cucumber & spring onion; King oyster mushroom with Sichuan sauce & coriander. The bao buns are served in pairs for £14.50
The distinctive flavours of the menu pair with a curated selection of revamped drinks including the Hibiscus Spritz made with Rosé Vermouth, Elderflower and Hibiscus alongside a selection of Blacklines cocktails, including; Aperol Spritz, Spicy Tommy Margarita, Espresso Martini, Mezcal Paloma & Negroni. Classic lagers, wines, and Champagnes are of course on hand, ready to be enjoyed as the sun sets over the city.
Speaking on the new menu, Guy Betteridge, Executive chef, The Standard, London said, “I’m really looking forward to launching The Rooftop’s 2023 food concept this summer which is designed to perfectly pair with an afternoon of cocktails and music in the sun. Working with Tien Ho, on this project over the last few months has been an absolute pleasure and his guidance has been invaluable in the development and launch of our new offering.”
Tien Ho, VP, Culinary Operations, Standard International commented: “Even though bao buns have been around for a long time, Momofuku did such a wonderful job of introducing it as a vessel for all sorts of non-traditional fillings. The baos here are definitely a nod to that thinking. Baos are great as they lend a sweetness and textural element to the savoury fillings. My favourite dish is the duck bao which pays homage to a Peking Duck joint I used to go to in Chinatown in NYC.”
The music programming in these warm months will celebrate the sounds of a London summer, characterised by a soulful and blissful expansiveness that draws inspiration from Afro-Caribbean influences that have permeated London’s cultural history. Sundays are no exception for a good time—in July, the regular music programming Sunday High will return for a second season, inviting some of the city’s most exciting DJ’s, collectives and performers to showcase their bubbling talent.
Making sure Standard guests can always get in on the action, the hotel will also offer the High Standards room package from £299: book a room for the night and The Standard will provide the views and £50 credit to spend at the rooftop bar. Plus, breakfast in bed the morning after – cheers to that!
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