1901 Restaurant at Andaz Liverpool Street Hotel
2008-11-01
Following a two month closure and an extensive refurbishment, 1901 will open this November in the space previously occupied by Aurora restaurant at Andaz hotel, Liverpool Street.
Dating back to 1884 and formerly known as London’s Great Eastern Hotel, Andaz Liverpool Street is the first to launch under this new global brand. The opening of 1901 will complete this historic hotel’s multi-million pound re-brand.
The restaurant’s concept will closely follow the Andaz philosophy, which, with its emphasis on casual luxury and innovative design represents a move away from the more conventional approach of most 5 star hotels.
The 143-cover restaurant takes its name from the date the original layout of the space was completed. The magnificent grade II listed dining room has been sensitively renovated and all enhancements have been implemented to amplify a very unique and much loved room.
At the heart of 1901 will be a respect for the best British produce: cooked simply and with the intention of raising awareness of the diversity and quality of home-grown locally sourced British ingredients. Head chef Dominic Teague has devised three different menus to introduce a new take on fine dining that will suit all guests: a bar menu, a sampling menu of small plates and a more formal A la Carte menu which will be priced at £33 for 2 courses or £42 for 3 courses.
Dishes from the Bar Menu, priced at £3.50, will include: Scottish salmon rillette, crème fraiche and melba toast; Homemade Suffolk pork sausage roll, picallili and Essex beef classic cottage pie. Starters from the A la Carte menu will include: Cornish mackerel, pickled cauliflower, puree and sea purslain; Pot roasted Yorkshire Red Leg Partridge, turnips with honey and woodland leaves. Main courses from the A la Carte menu will include: Pan fried fillet of Guernsey Sea Bass with parsnip puree, roasted shallots and salsify; Daylesford Organic roast Veal cutlet, confit potatoes, celeriac and red onions.
Guests will be able to enjoy either pre or post dinner drinks at a floating wine and champagne bar at the entrance to 1901. Central to the dining room will be a monolithic marble stone bar acting as an anchor and focal point for the room, and is surrounded by a low seating and table area. This will serve as a cocktail bar and features an attractive herb garden.
Acting as a backdrop to the room, there will be a wine and cheese area along 1901’s rear wall. Here, guests will be able to select their preferred cheeses and accompanying wines, to be enjoyed either at their table or in the cheese area itself. Sommeliers and cheese specialists will be congregating in this area keen to impart their knowledge or simply give guests something new to try.
Chef Dominic Teague’s career to date has been a search for new produce and ingredients, coupled with presenting them in new and innovative ways. This passion is evident as, over the last 6 months as he has spent time traveling the country, with his kitchen and restaurant team, to visit some of his British food heroes. From the fisheries of Orkney, the valley of North Wales to the Cornish coast, his culinary story will now be told in this new offering at 1901.
Suppliers will include Elwy Valley lamb, Denham Estate Venison, beef from British Excellence herd in Colchester, Dalesford Organic milk, butter and honey, and wild foraged herbs from Yun Hidier in Pembrokeshire.
1901 Restaurant, Andaz Hotel, 40 Liverpool Street, London , EC2M 7QN
London.rest@andaz.com +44 (0) 207 618 7000