This November, Prism, situated in the former bank of New York on Leadenhall Street, launches a brand new brasserie style menu created by the new Head Chef Daniel Sherlock. The restaurant also has a new relaxed 1920s look but the original architectural features such as huge classical pillars and marble floors have been retained with only subtle changes made to the interior.

Daniel Sherlock, Prism’s new Head Chef has spent the last 3 years working his way up the ladder in the Prism kitchen and is the natural successor to the departing Head Chef Richard Robinson. Daniel is passionate about well-sourced ingredients, his new, brasserie style menu features simple British and modern European dishes laid out in sections and kicking off with “Little Picks” such as: Freshwater prawns marinated in lemon and chilli, Mini chorizo, aioli and Spicy peppadew peppers, goats cheese and lemon. The “Potted” section features: Sea trout, Salt beef, Ham hock, Brown shrimp and Mushrooms.

Daniel’s range of starters feature the likes of: Poached duck egg, celeriac remoulade, Parma ham, watercress sauce, Free range chicken broth, pearl barley and baby spinach and Crab Macaroni. The selection of main courses includes: Baked sea trout, steamed purple sprouting broccoli with brown shrimp and caper butter, Roast rump of veal, beetroot and horseradish, celeriac puree, crispy spatzle or Roasted Cornish Pollock, borlotti beans, chorizo, lemon chilli and parsley. There is also selection of different grills all sourced from the famous Ginger Pig and served with a selection of sauces. Grills feature: 170g Longhorn beef burger, Gloucester old spot chop, Spatchcock poussin, Calves liver and speck as well as Ribeye and Sirloin, which have been dry aged for 50 days.

There will be a range of Artisan French and English Cheeses and some classic desserts including: Treacle tart, clotted cream ice cream and Vanilla crème brûlée, shortbread biscuits. Prism’s will retain its extensive wine list.

Prism Brasserie and Bar, 147 Leadenhall Street, EC3V 4QT, Tel. 020 7256 3875