Food & Drink Magazine

New Fourth Floor Café and Bar, Harvey Nichols to Open in April

By Wildchildmedia @wildchildmedia

Following a complete refurbishment, the Harvey Nichols Fourth Floor Café and Bar, Leeds will open in April 2013. The much-loved Café and Bar, recent winner of the Oliver Award for the best city centre restaurant in Leeds, is celebrating its 17th year as a leading drinking and dining destination. With its spectacular views over the city’s rooftops, The Café and Bar will be 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.

On entry, the reception desk with its faceted polished brass finish delivers a statement of bold modernity. The walls display hexagonal mirrors with fabric centres in luxurious shimmering cream and gold throughout, complementing the gold grand chandelier lighting, whilst a central fretwork screen artistically divides the space.

Modern black and white seating, pops of brilliant colour from the deep teal leather chair seats and tiles on the open kitchen and a wall of windows providing a striking city vista all contribute to the Café’s sophisticated setting. The Bar, with its comfortable circular banquettes, gold dome lights and high gloss tables is a glamorous spot for an aperitif or to settle down for the evening.

Alongside the new design come new menus from Head Chef Paul Cunliffe. Paul’s menus are a clear balance between the local and seasonal. He is a keen advocate of local suppliers, ensuring 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 and Pan roasted red mullet with burnt leeks, brassicas, orange and tarragon beurre noisette. 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.

The Bar menu will feature 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.

Alongside the a la carte menu (available all days except Sunday), a Prix Fixe menu will be available for lunch and dinner from Tuesday to Saturday (lunch only on Sunday and Monday) at two courses £17.50/three courses £20, and a traditional roast will be on offer on Sundays.

Breakfast will also be on offer with dishes including Inverawe smoked salmon, chive scrambled egg and Avruga caviar and Roast field mushroom poached eggs on a toasted English muffin served throughout the Café and Bar. Finally, afternoon tea will be available Monday to Saturdays from 3-5pm, with beautifully made miniature desserts and sandwiches; guests can also choose a tasting plate with four miniature savoury dishes to share.

Fourth Floor Café, Harvey Nichols
107-111 Briggate

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