With the opening of its new Leopard Bar May 28 and recent unveiling of The Curry Room, The Rubens at the Palace overlooking the Royal Mews of Buckingham Palace completes its extensive multi-year, multi-million-dollar renovation. Both new rooms are iconic signatures found in select properties of the Red Carnation Hotels Collection founded and headed by Mrs. Beatrice Tollman.
Signature feature of all individually-designed Leopard Bars in select Red Carnation properties are bronze leopard sculptures by noted South African artist and jeweler Donald Greig. Décor of The Rubens’ new bar is highlighted by walls of antique pine paneling, sumptuous brown leather sofas, glass liquor display cabinets, outside seating and direct street access. More than 200 whiskies and 30 champagnes (all available by the glass) are complemented by light bites including the hotel’s celebrated steak sandwich, with live jazz and swing music adding a new sophisticated elegance to London’s nightlife scene.
The Curry Room
Also recently-opened is The Curry Room featuring authentic Indian cuisine in creative three-course menus blending Indian and South
African influences. Against a setting of vibrant reds, Rajasthani hand embroidery, copper accents and crockery imported from India, traditional Indian dishes are created under the supervision of The Curry Room’s chef, Arun Kumar, who worked with Kevin Joseph, executive chef at The Oyster Box Hotel in South Africa (a Rubens sister property) to design the menu.
A highly-celebrated chef in South Africa, Joseph’s extensive experience launching Indian restaurants in other Red Carnation Hotel properties is evident in the new Curry Room’s dining concept. In lieu of the usual à la carte options, Chefs Kumar and Joseph created exceptional, all-inclusive three-course menus encompassing Indian starters, entrées and desserts.
Jalpaans or Starters include samosa, poppadums, homemade lime pickle, mango chutney and mint raita. Main selections feature traditional Indian curries including Natal lamb, prawn, chicken and Bengal fish curry, and spicy beef vindaloo and vegetable korma ̶ all served with basmati rice, vegetable dish and traditional naan bread. Meats are hand-selected by The Rubens’ butcher, Aubrey Allen, Royal Warrant holder to Her Majesty The Queen, and the fish is locally-sourced from Billingsgate Market.
Tasty desserts include Indian-infused Kulfi ice cream, traditional trifle, and baked vanilla cheesecake prepared from the celebrated recipe of Red Carnation Hotels’ Founder & President, Bea Tollman. To complement the various dining experiences is an extensive menu of old and new world wines including a selection from Bouchard Finlayson, The Rubens’ sister vineyard in South Africa, and Indian beers such as Kingfisher and Cobra. rubenshotel.com | +44 (0)20 7834 6600
Photos courtesy of the Red Carnation Hotel Collection
