Whitcomb’s at the Londoner presents: A summer terrace in partnership with ST~GERMAIN elderflower liqueur
Opened on 16th May, Whitcomb’s – the signature restaurant at the heart of super boutique The Londoner Hotel – is proud to present its elegant summer terrace, in partnership with ST~GERMAIN, the world’s first liqueur made with fresh handpicked elderflower blossoms.
The abundantly floral terrace, complete with its own loveseat swing, invites guests to drink ST~GERMAIN cocktails and dine alfresco from Whitcomb’s French Mediterranean menu in this sun-drenched, tucked-away corner of London’s iconic Leicester Square.
Whitcomb’s expert Mixologists have worked alongside the team at ST~GERMAIN to develop a summer drinks menu that rightfully celebrates the wild, natural sweetness of the fresh hand-picked elderflower blossoms that give ST-GERMAIN its unforgettable flavour. Gently blended in France, the elderflower is prized for its uncanny ability to add a universally delicious twist to any cocktail. Served from the dedicated ST~GERMAIN bar, the menu features a ST~GERMAIN Spritz, Riviera Martini, Fleur de Sureau Negroni, and sparkling Rosé cocktail.
Franck Dedieu, brand ambassador for ST-GERMAIN: “We are thrilled to be partnering with The Londoner Hotel to launch its new terrace. We wanted to create the perfect space to make summer moments bloom – and what better way than over a delicious ST~GERMAIN Spritz.”
The Whitcomb’s a la carte menu – best known for its modern interpretations of much-loved dishes and French classics – is available for lunch and dinner on the terrace. Small plates, which are perfect for a drawn-out lunch on the terrace, include Tuna Tartare with confit egg yolk and Oscietra caviar; Whitcomb’s take on the classic Escargots with white wine, garlic, and n’duja lemon butter; and Carpaccio de Poisson, of yellowtail with Côte d’Azur lemon, olive oil and black sea salt.
Larger dishes on the a la carte menu include fresh pastas, such as rigatoni au homard, with seared lobster and Scotch bonnet labneh crème; and agnolotti au fromage et beurre, with a rich cheese béchamel and crispy sage butter. Heading up the menu are Whitcomb’s signature plates, which include Filet de Sole with citrus garlic butter; and Lobster Thermidor, to be enjoyed with frites and warm artisan French baguette. To finish, desserts include mille-feuille and tarte au citron.