Following a complete refurbishment, the Harvey Nichols Fourth Floor Café and Bar, Leeds is now open.
The much-loved Café and Bar is celebrating its 17th year as a leading
drinking and dining destination. With spectacular views over the city’s
rooftops, the Café and Bar has been given a stylish transformation to
reflect the fashions in the floors below.
World-famous interior designer Shaun Clarkson, who
has previously worked on the Perrier Jouët Champagne Bar at Harvey
Nichols, Knightsbridge and the OXO Bar, has brought his sophisticated
vision to the space.
The design is opulent and dramatic, fusing contemporary with classic,
taking customers from day to night in a sweep of luxury. Stunning brass
finishes, metallic shades and columns clad in bronze mirror all add to
the room’s allure.
Alongside the new design come new menus from Head Chef Paul Cunliffe
showcasing a clear balance between the local and seasonal. A keen
advocate of local suppliers, Paul ensures his dishes exhibit the bounty
and quality of produce available in Yorkshire, such as Slow cooked
fillet of Yorkshire Dales beef, spring peas, girolles and smoked marrow
bone sauce. Seasonality is key and Paul uses produce when it’s at its
peak with starters such as Seared hand dived Isle of Mull king scallop
with a potato crust, white asparagus, truffle emulsion and coastal
herbs. Desserts include Valrhona Pallet d’Or with blood orange sorbet,
caramel popcorn and sesame brittle.
Bar Manager Adrian Wickham has also created three delicious signature
cocktails for the new Fourth Floor Bar. The Empire, which refers to the
building’s theatrical history, is a delightful combination of Beefeater
and damson gin shaken with fresh lemon juice, grenadine and apple juice
and topped with soda, served in a coupette glass; whilst the Pink
Princess contains strawberry liqueur and vanilla syrup topped with
Harvey Nichols Rosé Champagne. The Minted Appleberry, made with Absolut
Raspberri vodka with fresh lemon juice, mint, Chambord and raspberries,
shaken together and topped with Harvey Nichols Prosecco, completes the
trio.
The new Bar menu features lighter dishes including Warm spring salad
with crispy spinach arancini, fresh truffle and glazed Monks Folly
cheese alongside hearty classics such as Steak, Guinness and oyster suet
pudding and Leeds brewery ale battered line caught haddock, duck fat chips and pea purée.
For further information or to make a reservation, please call 0113 204 8000.