Introducing the Spice Market Raw Bar

January 2013 sees the launch of Spice Market’s newest addition to its London establishment. After the gourmet junk food trend that swept London last year, Spice Market London is leading the way with a return to subtle and healthy dishes that revitalise the palette. In keeping with its Asian influences, executive chef Peter Lloyd has developed the Spice Market Raw Bar, bringing new attention to the bright and zesty flavours of South-East Asian culinary traditions that originally established Spice Market as one of London’s most well-known restaurants. The Raw Bar serves up a series of exciting new dishes with statement Asian flavours in a stylishly relaxed and informal environment.

The Raw Bar features new offerings such as wild sea bass sashimi with green chilli, pistachios and mint, along with sea scallops marinated in coconut milk and served with water chestnuts and lime juice. Beef tartare with Chinese mustard sauce and pickled cucumber, and shaved tuna with chilli tapioca and Asian pear coconut-lime dressing, also appear on the fresh and zingy menu. The Raw Bar also offers a variety of weekly-changing specials that will showcase the hottest yet healthiest ingredients for a tantalising Spice Market experience.

Mainstays of the Spice Market menu are also available, including perennial favourites such as lobster summer rolls with sriracha emulsion and dill, and the delectable monkfish with wok-fried Chinese leaf cabbage, water chestnuts and cucumber. Service has been extended until 12am on Friday and Saturday making this the perfect place to pop in for a late-night bite.

Prices reflect Spice Market’s commitment to great value and superb quality, both for the newly developed Raw Bar menu and the à la carte menu. Diners have the chance to sample some of London’s best fare at accessible price points, with Raw Bar offerings priced at between £8 and £12.50 and mains at £16. Dishes are served family-style, creating a sociable and warm environment for all.

Spice Market is the sister restaurant of the iconic Spice Market in New York’s Meatpacking District. The menu is inspired by Jean-Georges Vongerichten’s travels around South East Asia and their vibrant street food scene. The striking interiors of Spice Market, which won Best Restaurant Design at the European Hotel Design Awards 2011, offer a unique mix between the ethnically authentic old-world feel of Spice Market NY and the contemporary architecture of the Leicester Square building. Featuring warm shades of gold, copper, chrome and wood, the eclectic and intimate design includes a striking 24 metre-long wall of colours, flavours and fragrances of the South East Asian dishes served at Spice Market, as well as over 600 custom-designed shimmering wok lamps and a “bird-cage” spiral staircase. Set over two floors, Spice Market also hosts a cocktail lounge and private room which can accommodate 40 covers.