RELAUNCH: Putting on a Show

Previously open exclusively to ticket holders, the Piazza at the Royal Opera House has just relaunched with refreshed interiors and a brand-new menu, and it is now open to all. Set within the spectacular surroundings of one of London’s most beautiful buildings, the fifth-floor restaurant features a terrace offering panoramic views of Covent Garden’s famous Piazza. 

Executive chef Richard Robinson – formerly of Tom’s Kitchen, The French Laundry and Per Se – has created an elegant and understated menu of modern British dishes incorporating the Capital’s finest market produce. Careful sourcing is at its heart, with dishes driven by the seasons and specials dictated by the best available ingredients. Think catch of the day, butcher’s cut and market choice. The team are working with the very best local suppliers: fish comes from James Knight of Mayfair, who hold the Royal Warrant, and smoked salmon comes from London-based H. Forman & Son. Charcuterie is supplied by award-winning specialists Cobble Lane Cured, who use traditional European methods to cure meat from British farms, whilst cheeses are sourced from Paxton & Whitfield, London’s oldest cheesemongers. Sustainability is also key – clever snacks and starters incorporate trims and offcuts to reduce waste, while in-house butchery allows the use of more unusual cuts of meat.

The atmospheric dining room has been refreshed by acclaimed interior designer Naomi Cleaver, incorporating upholstery repurposed from costume fabric and framed sketches of celebrated costumes. Some of the most ornate, spectacular outfits are showcased in displays that change with the Royal Opera House’s seasonal calendar, reflecting the rich heritage of the institution. Simply showstopping.

5th Floor, Royal Opera House, Bow Street, WC2E (