As you approach Broadgate Circle at Liverpool Street, your eyes are drawn to a sunbathed terrace with champagne bottles, wicker seating and a beautiful glass exterior. This is Revolve Brasserie, a new dining concept that has been three years in the making and is well worth the wait.
During the week, it will be a traditional restaurant featuring French brasserie classics with British provenance at its heart. Come the weekend, the offering will transform with a guest chef program featuring established Michelin star chefs to more exciting up and coming talent to deliver an exciting, fresh menu through the brasserie lens.
Romain Pottier, COO of Adamo Hospitality which brought the vision to life, says he wanted to bring something different to London City.
“The Revolve idea came out of the fact that we knew we were going to have a good crowd on Monday to Thursday from the City.
Then we thought, we need to find a way to differentiate ourselves in terms of offering editorially and with collaborations with guest chefs that can help us attract a different crowd on the weekend.”
As soon as you enter the newly built venue, with interior design by award-winning boutique company Kanvass, a warm and vibrant atmosphere envelopes you. On the left-hand side, there is a beautiful open-plan bar with soft pink and copper accents and dark wood seating, while to the right, a more formal dining area all taking inspiration from the Palace of Versailles and a classic brasserie in France.
Property development company British Land, which partnered with Revolve, has decorated the space with pieces by Damien Hirst and John Hoyland.
“The colours we use throughout the venue are quite organic – there is lots of wood, a lot of green colours and then we use these wonderful classic tables and chairs that feel like the proper brasserie in France.
Ultimately that’s what we tried to achieve, nothing too stiff, nothing too modern, it’s all about the warmth and the beauty of the space,” Mr Pottier explains.
You can drop in for a cocktail and enjoy the bar menu featuring juicy Gordal Olives, French cornichons and a Duo of Saucissons, stay for dinner or even book the stunning upstairs private dining area for meetings or larger events.
The man behind the menu is Executive Chef, Bilyan Mihaylov, who has previously worked at Balthazar, The Ivy and Soho House. The menu is simple, fresh, cooked to perfection and made using only the best British ingredients.
“I brought my know-how and techniques to offer a menu that delivers beautifully cooked classic dishes showcasing British provenance.
Some of the dishes feature on the menu throughout the year with our signatures including Escargot and Onion Soup. Seasonality plays a large part in our offering, for example in the winter months we’ll focus on comforting hearty food, with lighter seasonal dishes coming to the fore in the summer,” he says.
We let the kitchen choose what to serve us and tried the flavoursome Shellfish Cocktail (which didn’t skimp on the lobster) and the classic Coq au Vin with smoked bacon, riesling and pearl onions. The presentation was immaculate, colourful and enticing while the flavours were perfectly balanced, complementary and rivalled that of a brassiere in France. In fact, it was so delicious, you really need to experience it for yourself.
The drinks also levelled up as we sipped on a Margarita, using 8Blanco Tequila, an Espresso Martini (not on the menu but highly recommended) and the French Ultimate Provance rośe.
All up, there’s a selection of 55 wine varieties ranging from £25 to £450 and the great thing about Revolve is they’re not sold to one particular distribution company. Bar Manager Alessio Pullara, previously of Covent Garden Hotel and Novikov, says he wanted freedom when choosing which wines pair best with the food offering.
When speaking with him, I ask him if he could recommend a drink to our readers and he says it really depends on the person. He can only make a suggestion after he’s asked a couple of questions so he can get to know the person and then make a recommendation. Who doesn’t love a personalised cocktail?
There’s also a range of beers, from Japanese and British, and delicious non-alcoholic cocktails for those, in the words of Pullara, “who still want to be part of the toast.”
As part of the Revolve concept, there will also be rotating guest mixologists over the weekends in the summer.
“We thought why not as well have a mixologist come here and support our team by having a couple of cocktails on the side provided from their own DNA, their own knowledge.[The mixologist can ] have some fun and create a new level of category of cocktails to attract a different crowd,” Mr Pottier says.
As if the delicious food and thirst-quenching drinks weren’t enough, the service is really what makes Revolve Brasserie the full dining experience. As you enter the premises, the glass door is opened for you, as you leave the table, you come back to a folded napkin and the noise of laughter fills the air as the staff interact with their colleagues and customers alike.
Restaurant Manager, Andrei, looked after us for the night and as we thanked him for a lovely meal and service as we left, he replied “it was a pleasure for me having you here as well.”
That really sums up Revolve Brasserie, a unique concept where the experience is all about the customer providing a little escape from the outside world, if only for a few hours.
Revolve is currently open for lunch and dinner on Monday to Friday with plans to open 7 days a week in September, along with the guest chef program that will be launching in the coming months, so keep your eyes peeled.