The Shoreditch-based venue, split between the Old Bengal Bar, New Street Grill, Fish Market and the Wine Shop, is launching Le Brunch this Saturday at the bar and grill, with plans to expand its new Weekend Club to the Fish Market in October.
General manager Nicolas Garcia explained that the concept goes beyond food and drink, aiming to create a social hub where people can relax at the weekend.
“Our idea was to offer more than just a culinary experience. We wanted to create more of a social hub for the weekend. We’re planning to have a silent cinema in our courtyard, so you can watch a movie with your headphones on while or after you eat.
“We’ll also have a TV in the corner with a game console, we might do different workshops etc. The atmosphere will be relaxed, and we’ll have a DJ playing for Saturday lunch and dinner and Sunday lunch,” he told BigHospitality.
Le Bun collaboration
The first phase of the new concept will see French-American street food duo Le Bun offer brunch creations alongside signature dishes.
The menu will include Le Benedict Bun (maple bacon, poached egg, hollandaise and an asparagus salad), Le Eggs Royale Bun (smoked salmon, spinach, poached egg and citrus hollandaise) and bun-free Truffles ‘n’ Waffles (confit Southern-fried chicken, shaved winter truffles, house waffles, truffle butter and rosemary maple syrup).
Le Bourguignon Bun (slow-and-low beef short-rib with bourguignon glaze, bacon salt, truffle mayo and champagne slaw) will also be available, along with other Le Bun favourites.
Drinks will include French and American wines, as well as brunch cocktails.
Though the street food vendor’s residency was initially announced to last until October, Garcia explained that it could continue until the end of the year or later. “We just wanted to give ourselves a trial period.”
Though the Old Bengal Warehouse’s clientele is mostly formed of City workers during the week, the goal is to attract a different, more relaxed crowd at the weekend.
“We wanted to improve our weekend offer, and though during the week we deal mostly with City worker, but at the weekend I wanted to approach the Shoreditch crowd more. We are suited quite well for this type of crowd because of our décor. Le Bun, being a street food company, suited our idea well, so we decided to incorporate them into our brunch menu.”
The second stage of the project, due to launch in the second half of October, will introduce a brunch menu of fish-based comfort and healthy foods at the Fish Market.
For this the venue will pair up with a supplier or operator with experience in the field, though a residency like the one organised with Le Bun is unlikely.
“We’ve talked to people who could advise us on recipes, calorie counting etc, but we will do the cooking ourselves. It will be a partnership,” Garcia added.
The Weekend Club will also offer activities – potentially sports-based – in the Fish Market courtyard, though the manager could not reveal final details yet due to ongoing negotiations.