Featuring a back bar counter laden with freshly baked bread and produce, the newly-created space will double as a chef’s counter and will trade from breakfast to dinner.
The lunch menu will be focused on light salads chopped and assembled in front of diners, including a classic Caesar salad with anchovies and parmesan; and radicchio salad with a walnut dressing, Devon blue cheese and pears.
Evening dishes – meanwhile – will include Oscietra caviar with warm blinis; and pâté en croûte with pistachio, and brandy cherries.
The Searcys-owned venue says that the menus have been inspired by executive chef Thomas Piat’s time in Paris, including a stint at Hélène Darroze’s Jòia restaurant.
“The Kitchen Bar is inspired by the kitchen counters of Paris, where fresh produce takes centre stage and guests can experience the theatre of chefs at work up close,” says Piat, who was appointed earlier this year.
“It’s a space that brings together the best of French and British ingredients in an intimate, interactive setting, from morning pastries to long evenings.”
Located within St Pancras International train station itself, St Pancras Bar & Brasserie relaunched last month with a new menu that ‘pays tribute to the classic French brasserie’.
Piat says he is seeking to ‘reignite the connection between London and Paris’ by taking inspiration from the grand railway station restaurants of Paris, such as Le Train Bleu at Gare de Lyon and Café de la Paix at Gare Saint-Lazare.
