Xavier Rousset and Steve Pineau to launch Nocturne

Set to open on 18 June, Nocturne will have 70 covers throughout various interconnected rooms for a ‘private yet luxurious cosy’ feel. 

Overseen by the Great British Charcuterie Company, the food offer will comprise a selection of 70 different artisanal cheeses and charcuterie. 

In a nod to the hidden drinking dens of the prohibition era, Pineau has created a cocktail list which reflects the neat, no-gimmicks ethos of the drinks served at that time.

The menu is split into Vintage, Pre-prohibition and Prohibition cocktails and will be executed by head bartender Luca Gilmozzi, one of Pineau’s protégés.

Cocktails include Nocturne 1900s (Japanese dry gin, dry sake, Earl Grey liquor, Lavender syrup, Grapefruit juice, Plum bitters, sage bitters); and Cambridge 1925s (Mezcal, Tequila, Lime juice, Orange tea cordial, Rose syrup, Watermelon Electric Bitters). 

Nocturne will also offer a selection of rare spirits from the late Gerard Basset’s personal collection.

Rousset - a Master Sommelier - has devised a list that champions winemakers from France and Italy. There is also a large selection of Champagnes, from growers such as Larmandier-Bernier, Grande Marque and Dom Perignon. 

“We are so excited to be working together again to open this beautiful prohibition style bar in such an iconic venue. Nocturne was actually a bar we used to go to in Bristol about 20 years ago when we met," says Pineau. 

"It was owned by Massive Attack, and it was our favourite after-work-spot as well as our inspiration today. We hope that Nocturne will become that special spot for people; the place where good memories are made.”