Great Northern Hotel’s restaurant rebrand and redesign has gone full steam ahead with its new name of Rails, a reference to the hotel’s proximity to King’s Cross Station.
Formerly Plum + Spilt Milk, the 80-cover restaurant will offer modern British classics but with French inspiration. New signature starters include roasted beetroot with tahini yoghurt, pomegranate and lamb’s lettuce, and baked St. Marcellin (a soft cow’s milk cheese named after its town of origin, in Rhône-Alpes) with truffle honey.
As for mains, there will seared Cornish cod with buttered leek, apple and thyme dressing, Moules frites, and an extensive range of steaks, including a chateaubriand for sharing.
The dessert menu leans more heavily on the French side of the Eurostar tunnel, with classics such as tarte tatin, ile flottante and, for those who prefer something more savoury, a cheese trolley.
The separate bar area, previously known as The Snug, will be called the Little Bar and will offer French cocktails with a twist, and 95 wines from its 50% Gallic list. Among the cocktails is The Morning Routine, a concoction of Grey Goose Vodka, Grand Marnier and Pampelle.
Great Northern Food & Beverage Manager Kelechi Kay said: “We’re all incredibly excited to introduce RAILS Restaurant & Little Bar to the world. Our proximity to King’s Cross station means we have a truly cosmopolitan and international audience, and we wanted to create something that had a unique sense of identity but also widespread appeal. We have focused on quality and provenance, as well as creating an accessible offering, and I’m confident it will be well received by both new and returning guests.”
