Oriole will open in The Yards, Covent Garden – the second permanent iteration of the award-winning cocktail bar. The new Oriole will draw on the success of the team’s research and development pop-up, PRELUDE by Oriole, to this time open as both a bar and restaurant.
From a plush basement space reminiscent of the original speakeasy, guests will be able to enjoy the team’s innovative serves alongside a new á la cartè food menu from chef director Gustavo Giallionardo; marking the first time outside of PRELUDE by Oriole that visitors can compliment the team’s signature cocktails with an á la cartè offering.
The menu will draw on Giallionardo’s Argentinian heritage to celebrate the fusion cuisines of Latin America, taking inspiration from Nikkei (Peruvian-Japanese), Argentine-Italian and regional Mexican traditions Dishes will pair native Latin American ingredients such as Peruvian huacatay (black mint) and Argentinian Torrontés with the likes of daikon and fig leaves in a number of combinations that feel distinctly Latin American, while showcasing the ubiquitous global influences on the continent’s cuisines.
These will include: Hamachi tiradito with kimchi aguachile; Lamb rump with spring greens, huacatay (Peruvian black mint), carrot and yeast sauce; Sea trout with Torrontés beurre blanc, trout roe and daikon fondant, and Coconut tres leches with fig leaf sauce and coconut sorbet.
To accompany the food menu, Bar Director Samet Ali has developed a cocktail menu inspired by Oriole’s namesake – the adventure-seeking oriole birds. Drinks will draw on distinctive imbibing traditions from around the world, combining different ingredients and techniques in a series of unique serves.
These will include the Finca Filadelfia, a complex, full-bodied take on an espresso martini with Eminente 7 y.o rum, Del Maguey Vida mezcal, cascara (coffee shell) vermouth, chamomile liqueur, espresso and coconut horchata foam. A number of Oriole’s signature cocktails will also appear on the menu, as well as the brand new Rio Verde, a take on a tequila punch with tamarillo (tree tomato) purée, peach aperitif and watermelon – designed for sharing.
As with the original Oriole, dinners will be soundtracked by live jazz, cabaret and world music, with diners able to book the show in advance – alongside a set three-course menu curated by Giallionardo and his kitchen team. Front of House Director Jacopo Correnti will lead the team in welcoming guests with the personal, attentive and informed service synonymous with Oriole.
The restaurant will also be home to Oriole’s first in-house bar lab, a dedicated space for cocktail development where the team will be crafting clarified seasonal juices and syrups using a centrifuge.
An Ultrasonic Homogeniser will use ultrasonic waves to extract, infuse and rapidly create barrel-aged flavour across a number of drinks, maintaining the ingredients’ vivid colours and aromas while producing smoother overall flavours.
Oriole will open at 7-9 Slingsby Place on 28th August. The restaurant and bar will be open Wednesday to Saturday.
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