St Pancras Bar & Brasserie announces counter dining concept

Searcys-owned restaurant St Pancras Bar & Brasserie is preparing to launch a counter dining concept next month. 

The Kitchen Bar will offer a chef's counter experience, giving guests a view of the chefs in action. 

Executive chef Thomas Piat has created a raw menu drawing on his French culinary expertise, honed at the École Hôtelière de Paris and through his experience working at Michelin-starred establishments, such as Jòia with Hélène Darroze. 

The menu

Breakfast will be served every morning, featuring baskets of freshly baked bread and homemade pastries reminiscent of Parisian boulangeries. 

Lunch will include lighter salads, including a classic Caesar with anchovies and parmesan, or a radicchio salad with walnut dressing, Devon blue cheese and pears, chopped and assembled at the raw bar in front of diners.

For dinner, guests can enjoy Champagne and Sturia Oscietra caviar with warm blinis, or pâté en croûte with pistachio and brandy cherries. The meal can be finished in true Parisian style with a plate of French and British cheeses: Beauvale, Baron Bigod, Tor Pyramid, quince jelly and crackers, served with a wine pairing. 

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