The 292-bedroom hotel, managed by Synergy Hotels, will open next to the NEO Bankside development in September, forming part of Hilton's plans to revive the brand with contemporary interiors and new locally-inspired food and drink offerings.
As well as including a ballroom with capacity for 700 and 11 meeting rooms, Hilton Bankside will offer two destination food and beverage outlets - OXBO Bankside restaurant and The Distillery Bar.
The 168-cover OXBO Bankside will be overseen by executive chef Paul Bates, who joins from The Beaumont hotel in Mayfair.
Bates has created an all-day menu that will champion British produce with dishes including Cox apple, cider marinated salmon, Cornish monkfish cheeks, pea shoots and English radish and Sirloin of Gloucestershire beef with sauce Bearnaise and New Haven Hake with squid, mussel and shrimp stew.
The chef has also created sharing platters and bar snacks for The Distillery, Hilton Bankside's bar. Located on the site of former essence factory Stevenson & Howell's Standard Works, the bar will focus on artisan gins and craft beers with aromatic signature cocktails paying homage to the site's history.
Bates said: "Bankside has recently been through a tremendous commercial transformation and we have so many incredible institutions on our doorstep. I’ve always been inspired by British produce, and our local neighbours such as the Tate Modern and Borough Market so expect to see those influences in the menu at OXBO Bankside, as well as at The Distillery too."
Hilton Bankside general manager James Clarke, said: “I am thrilled to be playing a pivotal role in opening the Hilton London Bankside and I can’t wait to be checking in our first guests at the end of the summer. I will be working closely with Paul and my team to ensure the hotel, our restaurant and our bar become destinations for Bankside in their own right."