Vanilla

A luxurious restaurant and bar offering cutting edge design with food and drink to
match. Vanilla opened at the end of July '07 in London’s Great Titchfield Street, W1

The look...

Futuristic frontier of stark white cool offset by the warm glow of crystal chandeliers. Vanilla’s minimalist canvas is repainted by the changing colours of the LED lighting. Retro chic furnishings led by crescent-shaped sofas, oval tables and huge mirrors.

The team...

MATTHIEU DESTANDAU, Restaurant Director
Former GM at Firevault, described by Time Out magazine as “one of London’s ten best-kept secrets”. French-trained Matthieu made his debut at Le Suquet adding The Greenhouse and Somerset House to his credits.

JAMES FRY, Head Chef
Head chef originally at Firevault, The Lighthouse in Wimbledon Village and senior chef de partie at Covent Garden’s Rules Restaurant.

XENIOS VONIATIS – Bar Manager
The multi award-winning mixologist was bar supervising manager at New York’s Milk and Honey Members’ Bar in New York. Positions also includes the Ritz-Carlton Hotel in Manhattan, the Tre Gazelle Ristorante in Milan and the Gilgamesh Lounge Bar in Camden, London.

Drinking and dining...

The comprehensively creative cocktail list is designed to please the palate whether it's hardcore martinis or the softest long drinks. Take your pick from Bombay Breezes to Singapore Slings.



The 35-cover monochrome-walled restaurant offers lunchtime diners à la carte dining in the restaurant and a weekly changing set lunch in the bar area. During the evenings, the gastronomic menu continues in the restaurant but with a simple light food selection on offer in the bar.

The lunch menu comes in at just £15 for two courses and £20 for three. Guests can start with a choice of Warm King Prawns, Cress Salad and Mandarin Dressing or Cauliflower Soup with a Truffle Hint and Pancetta Lardons. Entrées are followed by dishes such as Pan Fried Calf’s Liver with Sautéed Spinach, Mash Potato and Orange Jus or Artichoke and Rocket Pesto Linguini all finished off by delicious desserts like Raspberry and Strawberry Thin Tart with Red Berry Sorbet.

The à la carte menu features starters such as Lobster Bisque with Poached Prawns and Tarragon Foam with mains including choices such as Seared Blue-Fin Tuna with Aubergine Caviar and Sauce Vierge. Chocolate and Jasmine Fondant with Olive Oil Ice Cream is among the delights which help finish off the courses.

Event potential

Restaurant
Capacity up to 25 people (sit down dinner)
25/30 people for sit down presentation (theatre-style)
30/40 people for canapés reception (standing)

Bar/lounge area
Versatile enough to accommodate events ranging from product launches to networking and corporate event
Private areas available for 10 or 20 people
With curtains and furniture removed the capacity increases up to 200 people including the restaurant
Sit down dinner up to 60 people
Up to 60 people sit down theatre-style for presentation

Canapés, buffet available for private hire

Costs based on minimum spend (depending on day of the week and time of the year)
Powerful JBL sound system with DJ point. (12 X 80W ceiling mounted speaker and 4 X 200W dancefloor loudspeakers
LED lighting through the lounge allowing complete change of colours.