Piazza at the Royal Opera House, the Covent Garden restaurant and terrace set within the spectacular surroundings of one of London’s most beautiful buildings, relaunches on Tuesday 27th September. Previously open exclusively to ticket holders, Piazza is now open to all, offering a brand-new menu of seasonal, modern British dishes, refreshed interiors and fifth floor terrace with panoramic, landmark views of Covent Garden.
Located in the heart of Covent Garden, Piazza overlooks what was once one of London’s most famous fruit, vegetable and flower markets. Executive Chef Richard Robinson – formerly of Tom’s Kitchen, The French Laundry and Per Se – has created an elegant and understated menu of modern British dishes based on the capital’s finest market produce. Careful sourcing is at the heart of the kitchen’s creativity, with dishes driven by the seasons and specials dictated by the best ingredients available that week. The regularly changing menu will include the likes of London burrata and heritage beetroots; Lemon sole, English sparkling wine and mushroom and Pershore broccoli with citrus and pine nuts, as well as a catch of the day, butcher’s cut and ‘market choice’.
Alongside seasonality, sustainability is key. Snacks and starters use trims and offcuts to reduce waste; and in-house butchery allows the kitchen team to feature lesser-known cuts of meat. Piazza works with esteemed local suppliers: fish comes from James Knight of Mayfair, who hold the Royal Warrant as Fishmongers to Her Majesty The Queen, and smoked salmon comes from London-based H. Forman & Son. Charcuterie comes from award-winning specialists Cobble Lane, who use traditional European methods to cure meat from British farms, whilst cheeses are sourced from Paxton and Whitfield, London’s oldest cheesemongers.
An extensive wine list includes new world and old world wines, offering bottles and options by the glass at accessible prices, alongside some rare and fine varieties. A concise list of bespoke cocktails has been created, made using seasonal products which would otherwise go to waste in the kitchen. The Tequila Beetroot Bramble uses beet juice and the bourbon-based Parsnips & Pears combines parsnip juice with pear liqueur, lemon and honey, for a seasonal take on a bourbon cocktail.
Located on the fifth floor of the historic building, the warm, atmospheric dining room was originally designed by Studio Linse as part of the Royal Opera House’s most recent Open Up redevelopment, led by architect Stanton Williams. It has now been beautifully refreshed by acclaimed interior designer Naomi Cleaver, with the walls adorned with sketches of celebrated costumes, selected by the Royal Opera House’s exhibition curator. Some of the most ornate, spectacular outfits are showcased in displays that change with the Royal Opera House’s seasonal calendar, reflecting the rich heritage of the institution. Piazza’s sweeping, wraparound terrace will feature upholstery crafted from costume fabric, and will host seasonal pop-ups and events. The Piazza terrace can be enjoyed throughout the year, offering an outdoor retreat and unrivalled views of Covent Garden with the option to book drinks, dining or both, year-round.
