WAREHOUSE TO LAUNCH 16TH NOVEMBER 

The Conduit will open its first public facing restaurant WAREHOUSE on 16th November - a sustainably-committed dining space from the ex-head chef at Silo, Brendan Eades. Housed on the ground floor of the brand new members' club in Covent Garden, the 80-cover restaurant encapsulates founder Paul van Zyl’s ethos around “circularity” - utilising reclaimed and vintage materials.

Eades’ menu will focus on provenance and sustainability, focusing on seasonality and using the entirety of an ingredient to their full potential.

Salad of Celeriac, Pear, Hazelnut, Lovage

A tumble of pickled and raw celeriac mingling with shaved pear and toasted hazelnuts, dressed with hazelnut cream and sprinkled with leaves of lovage.

Cod Cheeks, Warehouse Tartare Sauce

Tender cod cheeks, briefly brined, in a light sourdough batter served with a Warehouse twist on traditional tartare sauce.

Roasted Pumpkin, Crème Fraiche, Pumpkin Seed Dukkah

Crescents of roasted Red Kuri pumpkin, scattered with coriander, sesame and pumpkin seeds, crème fraiche and Hibiscus petals.

Venison, Smoked Baby Beetroots, Salted Liquorice, Greens

Saddle of slow roast venison, served pink and accompanied by hay smoked beetroot on a bed of greens, with a beetroot, liquorice and venison bone glaze.

Chestnut, Pear and Oolong Tea Dome

A dome of silky chestnut mousse encasing a centre of pear puree, infused with Oolong tea and topped with a sprinkle of caramelised white chocolate.

Chocolate, Quince, Candied Grains

Warm chocolate brownie atop a chocolate pâté, with a homemade quince and white wine sorbet and caramelised ribbons of quince.

Please contact lily@gemmabellandcompany.com for more information or imagery.