Opera Tavern, 2 will open on Thursday 20th January 2011. Owned by Sanja and Simon Mullins Opera Tavern will be the third addition to their current restaurant portfolio which includes the award winning Salt Yard and Dehesa.
Like its siblings the restaurant will focus on serving tapas style dishes inspired by the flavours of Spain and Italy over seen by executive chef, Ben Tish in collaboration with head chef, Jamie Thickett. Committed to evolving their offering, the team behind Opera Tavern also want to give diners a taste of something different. As a result part of the menu will be dedicated to the robata grill where fresh Iberico pork meat will be cooked to order and include debut dishes such as mini Iberico burgers.
Normally the starring role in charcuterie, Iberico meat is rarely enjoyed fresh but having sourced a direct supplier Opera Tavern will now serve this as a signature dish. Iberico pork benefits from being cooked medium rare, like a red meat-meaning it is particularly tender and flavoursome offering a whole new taste dimension.
Opera Tavern will also serve an array of charcuterie and cheese from Italy and Spain as well as a broad selection of tapas from Smoked Venison Carpaccio with Celeriac, Truffle and Pickled walnuts to Roasted Sea Bass with Wild Mushroom Ravioli, Jerusalem Artichokes and Chestnuts.
A varied and original wine list from both Spain and Italy will compliment the menu as well as the introduction of sherry flights. Located on the edge of the Covent Garden Piazza, Opera Tavern will seat 80 people. On the ground floor a bar borders the length of the room, giving way to an open kitchen where the robata grill will take centre stage, whilst upstairs a window lined room offers seating for 40.
Designed by Simon and Sanja Opera Tavern, a former 19th Century pub will retain some of its original features including its theatrical front windows and dark wood panelling. In addition, copper and brass lights and a first floor ceiling enveloped in white gold gilded wallpaper will create a stylish interior.
A mixture of wooden tables, willow green leather banquettes and bar stools will help maintain an informal feel. Open seven days a week Opera Tavern hopes to be a perfect place for post work drinks and a snack, pre theatre as well as dinner and lunch with an approximate spend of £30 per head.