The 38-cover site replaces the former Cafe at the hotel and has been designed as a ‘celebration of European cafe culture’, serving breakfast, lunch, dinner and snacks daily.
It follows the appointment of Jeremy Brown as the hotel’s new executive chef in April, nearly two years after Andrew Turner left the post in 2015.
Brown, who joined from rhubarb at Sky Garden, is overseeing the savoury side of the menu, with dishes including fish pie, confit duck and truffle rillettes; Iberico ham eggs benedict; and a choice of buckwheat crepes at dinner.
Sarah Barber, the hotel’s executive pastry chef, has created six signature dessert jars to eat in or takeaway, offering a twist on British classics such as eton mess, peach melba and the jaffa cake.
Papillon also features a large counter display showcasing freshly baked breads, cold cut meats, artisanal cheeses, homemade quiches and patisserie.
Hotel Cafe Royal’s other food and beverage outlets include the Ten Room restaurant, the Green bar and the Oscar Wilde bar.