Australian restaurant concept Milk Beach will reopen early next month in Lonsdale Road mews, having taken over the neighbouring restaurant site and doubling in size.
The venue, which is located in London’s Queen’s Park area, is also introducing a larger heated outdoor street dining area to its offering, as well as a new dinner menu, new bar area and an updated all-day brunch selection.
The new dinner offering by head chef Darren Leadbeater (formerly of Guillaume at Bennelong Sydney, Aria Sydney, Frenchie, Wild Honey and Brunswick House) draws inspiration from the diverse cultures that make up modern, coastal Australian cuisine.
Dishes will include Cornish sprats with yoghurt tartare and Tasmanian pepperberry; gai-lan, macadamia cream and black garlic; squid ink tagliatelle, cock crab and tomato fondue; koji marinated chicken ‘schnitty’ with fermented chilli mayonnaise; a signature seasonal pie (for two) and a carafe of wine; and a coffee custard tart, using house-roasted single origin coffee.
The new bar will feature an international wine list of low-intervention natural wines, cocktails and beer on tap; Milk Beach will be launching a new series of its wine tasting nights following relaunch.
“Lonsdale Road is such a unique destination in London, which is only going to get better over time,” comments Milk Beach founder Elliot Milne.
“We couldn’t pass on the opportunity to expand the restaurant and our outside area, and are grateful to be in a position to do so.
“We’ve always wanted more space, especially a bigger kitchen, and this will allow Darren, our brilliant head chef, to showcase his Australian inspired dishes with new dinner and brunch menus.”
Milk Beach’s all-day brunch menu has also been enhanced with a selection of new dishes, to include folded eggs with Vietnamese crab curry on a house-made crumpet; and soba noodles with confit salmon and bacon dashi.