Overseen by head chef Peter O'toole, the 200-cover art deco-style restaurant serves Stateside flavours including burgers, hot dogs, chowders, cobblers and surf & turf dishes, all prepared using British seasonal produce.
The Oceanic also features a central, circular bar and the interior displays metallic finishes with dark rich woods and turquoise seating to create an ‘all-American’ vibe.
A central focus of the menu is the American breakfast. This includes waffles with cured back bacon, peach and maple syrups and sirloin steak and eggs, served all-day. Desserts on the menu include the Rum & Oreo Crumble and Lemon Cheesecake with limoncello. The Oceanic bar’s cocktail list features classics from as early as the 1800s, sitting alongside a Californian wine selection on the drinks list.
The restaurant's manager is John Luca and the general manager is Gavin Sanders. For more information on the new restaurant, visit www.radissonblu-edwardian.com/theoceanic.