William's Bar & Bistro
The talent of Michelin starred Executive Chef William Drabble
adds an extra dimension to guests' dining experience.
William’s Bar and Bistro has a comfortable, unhurried and sophisticated atmosphere. It is the ideal place to relax over a cocktail or coffee, and has the added advantage of a bistro menu of classic dishes created by the hotel’s Executive Chef, William Drabble.
The menu is made using the best British produce, sourced from a number of small suppliers who share William Drabble’s passion for only the best ingredients. It is perfect for light lunches, pre and post theatre dinners or for supper.
William oversees all aspects of the dining concept at the hotel, including private dining
, room service, the hotel's Michelin starred restaurant, Seven Park Place
, and traditional afternoon tea
which is served at the bistro or in the hotel’s beautiful lounge.
The chic bar offers an extensive selection of cocktails and an impressive choice of wine and spirits .
Every day from 12:00noon to 11:00pm; Afternoon tea is served from 3:00pm to 5:30pm. Gluten free afternoon tea is also available, please book in advance.
V/X Watermelon Martini
50ml Appleton Estate V/X
2 cups cubed watermelon
25 ml Vanilla Infused Vodka
20 ml Pomegranate juice
10 ml Chambord Liqueur
Pour all ingredients in a chilled champagne glass, champagne last, gently stir and garnish with one blackberry.
Killing Kitten - Tini
50 ml Belvedere Vodka
25 ml Passion fruit juice
10 ml Passoa passion fruit liqueur
Dash of lime juice
Shake all ingredients and double strain into a chilled martini glass. Garnish with a half passion fruit on rim.
Pomegranate Ginger Tini
40 ml Belvedere Vodka
30 ml Domaine de Canton
40 ml Pomegranate juice
Shake all ingredients and strain into a chilled martini glass. Garnish with a physalis on rim.
Basil Smash Martini
50 ml Hayman’s Gin
10 ml Fresh lime juice
10 ml Sugar syrup
5 x Fresh basil leaves
All ingredients shaken hard and double strain into a chilled martini glass. Garnish with a basil leave
50 ml Bacardi Oakheart Spiced Rum
20 ml Banana Liqueur
10 ml Coconut syrup
15 ml Passion fruit juice
5 ml Mango Juice
Shake all ingredients and strain over ice into large cognac glass. Garnish with a half passion fruit.
Pink Jewel of India
50 ml Bombay Sapphire Gin
10 ml Fresh lemon juice
50 ml Cranberry juice
10 ml Elderflower cordial
Shake all ingredients and strain over ice into highball glass. Garnish with a spring of red currant.
50 ml Mount Gay XO rum
15 ml Fresh lime juice
Dash of Angostura Bitters
Pour all ingredients over ice into a highball glass, gently stir. Garnish with a wedge of lime on rim.
50 ml Diplomatico Reserva Exclusiva
Lump of brown sugar
2 dashes of Angostura bitters
Dash of Soda
Place sugar cube in old fashioned glass. Dash the bitters over the cube and add a dash of soda water and muddle till the sugar has dissolved. Pour the rum into the glass and stir. Add large ice ball and decorate with orange twist and cocktail cherry.