Internationally acclaimed chef Rob Roy Cameron and drinks specialist Tony Conigliaro are set to open the doors to Gazelle on Monday 9th July.
Located in a characterful Edwardian building in the heart of Mayfair, Gazelle will be a stylish dining and cocktail destination. Both Tony and Rob have set out to create menus that play with convention, reworking ingredients to break down the barrier between bar and restaurant.
Accessed by a private lift, the venue is spread across two storeys, with the first floor restaurant seating 48 guests. The space is flooded with natural light during the day for lunch, transforming into an intimately lit, vibrant dining room in the evening. In addition, guests can access the dramatic cocktail bar on the second floor via a bespoke spiral staircase, forming a colourful design feature between floors.
Tony says “I love Mayfair and wanted to offer something that would sit comfortably alongside what’s already on offer here. When we were given the opportunity to take over both floors, I really wanted to install the lift and give out guests that feeling of a private members club away from street level, without it actually being one. Am so happy we managed to fit one in!”
Tony Conigliaro is the name behind some of London’s best bars, having successfully founded Bar Termini, 69 Colebrooke Row and Untitled. Tony has spent many months with his team at The Drinks Factory, fine-tuning the bar and wine lists at Gazelle with a focus on champagnes. A core menu of carefully curated cocktails will include six of Tony’s signature drinks such as the Red Amber and the Coral Fizz, six bespoke Gazelle variations on classics and six champagne cocktails. A selection of cold brewed teas, natural juices and non-alcoholic drinks will also be on offer.
Chef Rob Roy Cameron also has an impressive track record, having worked under Ferran and Albert Adria at the ground breaking El Bulli in Roses, before opening 41 Degrees in Barcelona as Head Chef and onto Hoja Santa two years later, winning a Michelin star just a year after opening.
Gazelle’s menu will be a creative and exciting approach to modern European cuisine and will include dishes such as Halibut and Elderflower and Monkfish and Burnt seeds. With a mixture of sharing plates and snacks, the menu is designed to put the guest in control of how they dine, allowing them to create a menu based on their appetite and preferences.
Rob explains, “The food at Gazelle will be a change from the current offering in Mayfair. We’ve broken away from the 2/3 course or tasting menu format and just left it open for everyone to choose themselves. We want to create a space where guests can enjoy a unique dining and drinking experience with a kitchen that is not limited by genre.”
Interior designer Shaun Clarkson has created a décor that respects the historic architecture while breathing new life into it. Shaun and Tony have worked together for many years, and the interior reflects a love of bold colour and texture, which they both share. The Gazelle palette reflects the transition from day to night, with exposed brick walls, deep pinks and golds on the first floor, morphing into rich blues and blacks as you venture upstairs.
Gazelle is open Monday to Saturday for lunch from 12.00-2.30pm, and for dinner from 6.00-10.00. Cocktails and small plates are served throughout the afternoon. Reservations are now open at www.gazelle-mayfair.com
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Notes to the editor
About Tony Conigliaro Supplementing his life as a young artist, Tony Conigliaro worked in bars. Interestingly he was drawn to those located in or associated with restaurants. Soon he was playing with the flavour, colour and presentation of the drinks in relation to the taste, aromas and cooking techniques of the cuisine. Tony soon became a pioneer in the drinks industry. Having founded The Drink Factory in 2004, Tony opened 69 Colebrooke Row in Islington in 2009 and the award winning bars at both Zetter Townhouses in 2011, before going on to open Soho’s Bar Termini in 2015. Drawing on these experiences, Tony and Rob joined forces in 2017 to open Untitled Bar in Kingsland, and now bring their combined talent to Mayfair for an entirely new venture. A flavour expert Tony has achieved international acclaim for his approach to distillations, aromas and flavours of cocktails. Most recently he was awarded the Lifetime Achievement Award in the Class Bar Awards 2018.
About Rob Roy Cameron Born in Botswana, chef Rob Roy Cameron has travelled extensively and began his culinary career as a pastry chef, working under Ferran and Albert Adrià at Catalonia’s famous El Bulli. His career with the brothers continued with the opening of 41 Degrees in Barcelona, as Head Chef of the opening team aged just 26. After two years, he went on to head up Hoja Santa, which won a Michelin star a year after opening. Now in London he has worked alongside Tony Conigliaro at Untitled and Bar Termini and will be the Head Chef at this latest venture, Gazelle.
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