Next month The Conduit London opens its doors to Rucola – a Brooklyn-founded restaurant on the rooftop of the Covent Garden members club.
You don’t have to be a member to dine and enjoy the panoramic views of London’s skyline with plant-forward dishes alongside ethically sourced meat, fish and dairy, natural wines and sustainable cocktails.
The open kitchen will offer a selection of dishes influenced by Northern Italian cuisine, an eco-conscious menu of dishes linked to its namesake restaurant, Rucola, in the Boerum Hill neighbourhood of Brooklyn.
Menu highlights include the Fisherman’s Stew, Roasted Cauliflower Panzanella and Balsamic & Globe Artichoke Pansotti. Diners can expect freshly made dishes such as Purple Aubergine with oat milk ricotta and fregola, Barolo-braised pork cheeks and a selection of pizzas, risottos, and homemade pastas.
With a focus on zero waste, net carbon neutrality and a plant-forward menu, the restaurant is set to become one of the capital’s most sustainable restaurants. Diners will see a menu full of quality, low carbon emission ingredients from suppliers which share Rucola’s ethos of fixing the food system.
Ingredients include cheeses from Neal’s Yard’s Dairy, fresh fish from Cornish sustainable fish supplier, South Coast Fisheries, and grass-fed beef from Lake District Farmers in Cumbria.
The fruit and vegetables on the menu will be sourced from Natoora and The Angry Monk who fight climate change by rescuing surplus and irregular produce already imported from overseas. Spices will be supplied from The Ujamaa Spice Company, a business which works to fix the supply chain, reversing the colonial impression left by the spice trade.
Guests can select from a list of 100 wines, of which 50% are natural, ensuring that both the food and beverages originate from a robust ecosystem. The cocktail offering is also rooted in sustainability, with recipes designed around reusing and repurposing ingredients, ensuring that nothing is wasted which has value.
From the 15th March, Rucola will also run a range of food-related interactive workshops every Saturday, kicking off with a kombucha masterclass, organic flour pizza making and natural wine tastings – available to non-members too.
Bookings available via the link HERE. Evenings only
*Brunch bookings available from April