Chef Anthony Demetre and designer Michael Sodeau are opening their first Vermuteria Café & Bar in London’s new flagship destination, Coal Drops Yard in King’s Cross.

Anthony Demetre

Anthony Demetre

Executive Chef 26th October 2018

Chef Anthony Demetre and designer Michael Sodeau are opening their first Vermuteria Café & Bar in London’s new flagship destination, Coal Drops Yard in King’s Cross.

The Coal Drops Yard site retains many original features in its new guise, including brickwork within the arches and wooden beams, and the interior features a range of drinks-related memorabilia and artwork, as well as an impressive collection of vintage Vermouth bottles.
Drawn together by their shared passion for food, drink and cycling, this first incarnation of Vermuteria sees the
partners bringing together a café-bar concept with elements of old Vermouth, Amaro and Fernet. It is these
elements that form Vermuteria. Great coffee from London artisan roasters using La Marzocco machines, a
selection of Viennoiserie, and the all-day menu starting with seasonal breakfast dishes, followed by lunch, a plat
du jour, some light cicchetti, cheese, charcuterie and salads to eat in or for takeaway. In that typical European
café style, Vermuteria offers all-day dining so a combination of small plates, a Vermouth, a cocktail, a choice
selection of wine or beer.
Mixing British and European influences, dishes include Pissaladière, Cervelle de canut, Trapizzino, Chorizo and
snails, Pork cheek croquettes with pickled cucumber and nduja mayonnaise, Wild mushrooms and snails on toast,
Pig’s ears, and Confit duck leg. Desserts and pastries are a highlight, with classic French-influenced options such
as Paris Brest, Rum baba, Cannelé, Kouign Amann and various sweet tarts.
Vermouth takes centre stage in the form of a simple apéritifs, a base for cocktails and pairings with food. There
is an extensive collection of Vermouth from vintage bottles, plus many new artisanal crafted Vermouths from all
over Europe. “I love a traditional, proper Negroni - and Vermouth is my tipple of choice,” explained Anthony. “I
have been experimenting with infusing Vermouths with botanicals to enhance the flavour options, and Vermuteria
will feature at least 30 different Vermouths. And the food? It will be casual British with a huge nod to Europe.”
“It’s imperative that we are authentic in every way,” explained Michael Sodeau. “We have sourced original artworks
and prints, combining these with memorabilia from the Golden Age of Cycling 1940s-70s when teams were
sponsored by drinks and food companies, such as Carpano, St Raphael, Gancia, Cynar, Sanson and Molteni. This
has given us a rich foundation from which to build our brand.”

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