Henrietta Hotel, the vibrant boutique townhouse in Covent Garden from the Experimental Group, launched its new bistro in June 2018. Head Chef Sylvain Roucayrol, born in Perpignan, brings a menu inspired by south west France, the Basque country and the Catalunyan region of northern Spain, reaching across to Corsica. Regional highlights will sit alongside modern adaptations, all being full of flavour, colour and personality. The menu will comprise snacks and plates, designed to share. Guests can choose from a selection of French Pastis served to share including Pastis 51, Pastis Henri Bardouin, Casanis, alongside Kintoa ham from the Basque country served with piment d’Espelette, or Getaria Anchovies with house made balsamic and chilli paste. Light, fresh dishes for the summer months will include a pea salad with xipister (a delicious garlic and Espelette vinaigrette) and Brocciu, a creamy Corsican cheese and Asparagus with razor clams and wild garlic. Daily specials will also be available. Guests can enjoy a dynamic atmosphere into the after hours with a late night menu and seasonal cocktails available until 1am. Henrietta Hotel serves breakfast, lunch, and dinner.