New
Fourth Floor Café and Bar, Harvey Nichols to open in April
Following a complete refurbishment, the Harvey Nichols
Fourth Floor Café and Bar, Leeds will open in
April 2013. The much-loved Café and Bar, recent winner of the Oliver Award for
the best city centre restaurant in Leeds, is celebrating
its 17th year as a leading drinking and dining destination. With its
spectacular views over the city’s rooftops, The Café and Bar will be
given a stylish transformation to reflect the fashions in the floors below.
World-famous interior designer Shaun Clarkson, who has previously
worked on the Perrier Jouët Champagne Bar at Harvey Nichols, Knightsbridge and
the OXO Bar, has brought his sophisticated vision to the space.
The design is opulent and dramatic, fusing contemporary with
classic, taking customers from day to night in a sweep of luxury. Stunning
brass finishes, metallic shades and columns clad in bronze mirror all add to
the room’s allure.
On entry, the reception desk with its faceted polished brass
finish delivers a statement of bold modernity. The walls display hexagonal
mirrors with fabric centres in luxurious shimmering cream and gold throughout, complementing
the gold grand chandelier lighting, whilst a central fretwork screen
artistically divides the space.
Modern black and white seating, pops of brilliant colour from
the deep teal leather chair seats and tiles on the open kitchen and a wall of
windows providing a striking city vista all contribute to the Café’s sophisticated
setting. The Bar, with its comfortable circular banquettes, gold dome lights
and high gloss tables is a glamorous spot for an aperitif or to settle down for
the evening.
Alongside the new design come new menus from Head Chef Paul
Cunliffe. Paul’s menus are a clear balance between the local and
seasonal. He is a keen advocate of local suppliers, ensuring his dishes exhibit
the bounty and quality of produce available in Yorkshire, such as Slow cooked fillet of Yorkshire
Dales beef, spring peas, girolles and smoked marrow bone sauce and Pan roasted red mullet with burnt leeks, brassicas,
orange and tarragon beurre noisette. Seasonality is key and Paul uses
produce when it’s at its peak with starters such as Seared hand dived Isle of Mull
king scallop with a potato crust, white asparagus, truffle emulsion and coastal
herbs. Desserts include Valrhona
Pallet d'Or with blood orange sorbet, caramel popcorn and sesame brittle.
The Bar menu will feature lighter dishes including Warm spring salad with crispy spinach arancini, fresh
truffle and glazed Monks Folly cheese alongside hearty classics such
as Steak, Guinness and oyster suet pudding and
Leeds brewery ale battered line caught
haddock, duck fat chips and pea purée.
Alongside the a la carte menu (available all days except
Sunday), a Prix Fixe menu will be available for lunch and dinner from Tuesday
to Saturday (lunch only on Sunday and Monday) at two courses £17.50/three
courses £20, and a traditional roast will be on offer on Sundays.
Breakfast will also be on offer with dishes including Inverawe smoked salmon, chive scrambled egg and
Avruga caviar and Roast field
mushroom poached eggs on a toasted English muffin served throughout
the Café and Bar. Finally, afternoon tea will be available Monday to Saturdays
from 3-5pm, with beautifully made miniature desserts and sandwiches; guests can
also choose a tasting plate with four miniature savoury dishes to share.