The Berkeley has announced the opening of its newest addition to the property, The Berkeley Bar and Terrace. The Berkeley Bar and Terrace is the second bar at the hotel, joining the notable Blue Bar, which opened in 2000.
The hotel’s new bar aims to be a destination for wine connoisseurs and guests looking for luxury service. Wine selections will span a wide range of grape varieties and countries, while whisky, cognac, rums and more will appear both from under the radar producers, such as Japanese whisky maker Ichiro, and distinguished names such as Sassicaia and Macallan. A menu of old-time favorites and modern classic cocktails such as the Sazerac and the Corpse Reviver are also being served. To mark the opening, The Berkeley team worked with Scottish whisky producers Gordon and MacPhail on the creation of a rare whisky from 1972, the year the hotel opened. There are only two bottles of this spirit sourced.
The menu includes small plates with dishes such as Cornish crab and lobster beignets, Iberico ham toast with manchego, apricot and salsa verde, and camembert chicken tulips, alongside classic caviar and oyster dishes. The bar will also have a selection of fine cigars.