Cinnamon Soho to re-open following refurbishment

The  Staff Canteen

The Staff Canteen

Editor 19th September 2016

Cinnamon Soho, the casual modern Indian restaurant from Vivek Singh, will re-open on Thursday, September 29, 2016 with a brand new look and all-day menu.

Designed by Peter Leonard, the space is said to be ‘subtly refreshed’ using recycled and upcycled materials. Vibrant hand-painted walls will create a fun and experimental vibe, whilst industrial bar stools, mismatched architectural chairs and rustic troughs and plants will add to the laid back feel. Indian vendor carts alongside quirky light and timber installations will complete the refreshed dining experience.

The restaurant will now open for breakfast from 9am–11.30am Monday–Saturday and 10am–11.30am Sunday, serving Ci nnamon Soho’s signature parathas with an option of fillings such as Keema – smoky spiced minced lamb and Keen’s cheddar, and Meetha – coconut, sprinkle of brown cane sugar and Nutella®. Traditional kedgeree and a spicy masala omelette, served on a home baked brioche bun with gun powder spices provide another unique offering.

The menu will feature a selection of ‘nibbles’ including Bangla scotch eggs – quail’s eggs wrapped in Calcutta spiced beet root and lamb shammi kebabs. For lunch or dinner, ‘Soho plates’ include smaller dishes such as Kadhai spiced duck liver on toasted brioche or larger plates such as whole Tandoori pomfret with pickled vegetables and Lucknow chicken biryani.

A set lunch menu offers two courses for £12 or three for £15, whilst a set dinner menu including one Cinnamon Soho cocktail is £16 for two courses or £19 for three. High Chai, a modern Indian take on an Afternoon Tea, will also feature with interesting options such as a Bhangra lamb slider and Indian masala chai. The lower ground floor will offer a semi private dining room with no minimum spend.

The refurbished bar will offer new signature cocktails such as the Chilli Black Mango – whisky, Fireball, mango juice, spicy vanilla sugar and a hint of black pepper; and the Spiced Plum Saketini – Bombay Sapphire, plum wine, sake, ginger and lemon zest. Flavoured lassis and mocktails will also make up the extended drinks menu alongside a great selection of wines, Champagne, beers and ciders.

 

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The  Staff Canteen

The Staff Canteen

Editor 19th September 2016

Cinnamon Soho to re-open following refurbishment