A new spring menu has launched at Art Yard Bar & Kitchen, inside Bankside Hotel on London’s South Bank, focusing on seasonal British ingredients and lighter, fresher dishes.

The menu has been put together by chef Adam Takac, with an emphasis on simple combinations and clean flavours. Rather than anything overly elaborate, the dishes lean into the quality of the ingredients, with a few subtle global influences worked in.

New additions include tuna crudo with pickled cucumber, jalapeño and sesame chilli oil, as well as crab ravioli with mascarpone. The menu moves between lighter plates and more comforting options, making it suited to anything from a quick lunch to a longer dinner.

Brunch is still a focus, with dishes like Burford Brown eggs Benedict returning, alongside options such as Turkish eggs.

Art Yard itself sits within Bankside Hotel, just off the South Bank, and has a relaxed, design-led setting that reflects the area’s creative feel.

Bankside Hotel is part of Marriott’s Autograph Collection and has 161 rooms, including several suites, informal shared areas, and quieter corners for work or meetings. Alongside the restaurant and bar, there are also event spaces, a terrace, and a small gallery area.