The home of the much-loved Ibérico pork and foie gras burger, Opera Tavern in Covent Garden, is to reopen with a new head chef in August following a revamp.
Housed in a former pub in the heart of London’s theatreland, the Spanish and Italian-inspired venue will reopen with an entirely new menu devised by new head chef Lukasz Kiełbasiński, previously the senior sous chef at Salt Yard.
Focusing on seasonal ingredients, among the dishes on the new menu are: pluma with piquillo pepper puree; Welsh lamb belly with summer vegetables and hazelnut pesto; and lemon sole with basil puree and brown shrimp sauce.
Beloved classics like the Ibérico pork and foie gras burger, and Nduja Scotch egg will also make a reappearance.
Opera Tavern opened in 2011 as a sister site to Salt Yard, Ember Yard and Dehesa. Formerly owned and run by Hispanophile Simon Mullins, it was sold to the Urban Pubs & Bars Group last August.
As part of the makeover, the 24-cover ground floor will be redesigned as a tapas bar filled with contemporary art, communal tables and counter seating.
The site’s façade has been painted pale grey, offset by a racing green awning, Upstairs, the more formal 45-cover restaurant will benefit from its own bar.
The new cocktail menu will include fresh seasonal drinks inspired by Spain and Italy, served alongside Iberian wines, craft beers and a selection of Sherries.
