Insider
RESTAURANT
The Rib Room re-opening
Published Friday September 2nd 2011
The Rib Room after fifty years from when it first opened its doors is back, re-opening this October after undergoing a thorough refurbishment. Following an extensive refurbishment from designer Martin Brudnizki (St Pancras Grand Brasserie), a new Michelin-starred head chef Ian Rudge from Northcote promises the start of a brand new era for the British steakhouse. The new look space should delight customers with its glamorous 50-cover destination cocktail bar, two private dining rooms and a cigar terrace – that will be decorated with emerald green carpeting, dark oak hardwood timbers and ivory and emerald armchairs. The elegant restaurant itself will provide the perfect backdrop for Ian Rudge’s modern approach to the classic British dishes, with a strong emphasis on provenance and seasonality.
The Rib Room have kept the signature Duke of Buccleuch Estate Aberdeen Angus rib of beef, which lies at the heart of the menu, however, other classics like the Prawn Cocktail have been cleverly re-invented with Rudge’s signature touch. Further examples of his new Modern British dishes include Buttered native lobster tail with caramelised baby fennel, braised gem hearts and pear cider; and Caper crusted rack of Launceston lamb, neck curry and shallot compote with Jerusalem artichoke purée.
The Rib Room’s new sommelier Louise Gordon will present the wine list to customers on IPads, which features tasting notes, filer options such as price, region and grape variety, and a back story of each wine.
