The Cardinal Bar & Kitchen expands all-day offering

The Cardinal Bar & Kitchen has launched its first new menu by executive head chef Glen Padiyar, who joined the business in November 2024. 

The menu draws on chef Padiyar's experience working with Robin Gill and Raymond Blanc. Inspired by seasonal produce, global flavours and the energy of East London, the food offering presents a new culinary experience for guests. 

Dining at The Cardinal

Padiya's à la carte menu, named the 'Kitchen Menu', features a variety of small plates for guests to share, along with hearty main courses and desserts. Sharers and starters include chicken momos with crispy chilli oil, samphire bhajias and confit duck bao with pickled cucumber. 

Mains include salsa verde cod with butter bean broth, whole baked seabass with a miso glaze and pickle slaw, plus a range of British classics such as fish and chips, steak and fries and the signature Cardinal burger. 

Desserts include a Nutella-filled cookie dough, a pistachio cheesecake and a strawberries and cream tart. 

The Set Menu offers a selection of signatures from the Kitchen Menu, available for £35pp. Catering to city professionals, the Midday Menu offers mains with the option of a complimentary house beer, wine or soft drink. With a vast list of cocktails and mocktails available at the bar, The Cardinal's expert mixologist, Samuele Lombardi, has created a serve for every occasion, including nightcaps, martinis and margaritas. 

"The Cardinal Bar & Kitchen strives to offer guests an exciting choice of dishes at an affordable price without compromising on quality," says the chef.

"For the new menu, it was important to me to use seasonal ingredients and ensure the flavours within the dishes were distinct and exciting, capturing the street food landscape in East London. In the new menus, I wanted to deliver dishes to be enjoyed and shared."

The Cardinal Bar & Kitchen, which opened in the spring of 2024, is located on the ground floor of Hotel Saint, in the heart of the Square Mile, and inspired by the site's 2,000-year-old Roman history. 

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