The new all-day concept introduces a focus on rotisserie cooking centring on whole chickens slowly cooked, carved to order and served by the quarter, half or whole bird with a range of dips on the side.
The menu will be built around British produce and house-made flavours, with dishes designed for sharing. Alongside rotisserie chicken, dishes will include a Caesar chicken bap, and ‘The Wingman’, a vegan dish of charred cauliflower with lemon and herbs.
Sides will include chicken-dripping potatoes made with British Pink Fir potatoes; truffle fries finished with Old Winchester cheese; skin-on fries; charred corn ribs with lime and chilli salt; coleslaw; and a heritage tomato and basil salad made with tomatoes from Nutbourne Nursery. Focaccia served with butter from The London Honey Company will also feature on the menu.
The venue has been redesigned for the new concept, with an open rotisserie placed at the centre of the space. The layout is intended to give diners views across the River Thames from every table, while also allowing passers-by to see the cooking process.
A covered, weatherproof cabana will also feature with bookable tables for up to six guests on Fridays, Saturdays and Sundays.
“Great food begins with exceptional ingredients,” says Garcia.
“At Rotate, we champion the brilliant British produce we know and trust - serving rotisserie chicken, bold flavours and generous plates made for sharing and bringing people together.”
The launch coincides with the Southbank Centre’s own 75th anniversary.