Tendril secures pop-up spot on permanent basis
The Princes Street site has hosted a pop-up of Tendril since June last year, and Sachdeva has now secured the spot on a long-term basis.
Sachdeva will close the pop-up in next month in order for the space to undergo a major refurbishment, after which he will relaunch it as Tendril (mostly) Vegan Kitchen & Bar.
“It’s no secret we've been searching for a permanent home for Tendril for some time now,” says Sachdeva, who launched the concept as a residency at the Sun & 13 Cantons pub in Soho back in May 2021.
“We're so excited to share this culinary adventure with you and can't wait for you to join us when we open our permanent home for Tendril later this summer.”
Sachdeva was able to secure the site after a successful equity-based crowdfund campaign on Seedrs last year, which raised £254,480 from 168 investors.
“We've received some fantastic feedback from our wonderful customers who've visited us time and again over the last nine months of the pop-up, and we're especially touched by the immense trust and support of our investors who believed in us and supported us through our crowdfunding bid,” Sachdeva adds.
The new look restaurant has been designed in partnership with Haigh & Company and Dapple Studio, and will feature a 42-cover restaurant comprising 34 table dining seats and a further 8 for counter dining at the bar.
There will also be a 30-cover semi-private dining room to the rear.
The design brief is based around the idea of 'joyous discovery', with the bold use of terracotta and teal colour tones throughout complementing natural timber and stone details, juxtaposed with touches of copper and brass.
Sachdeva, whose CV also includes stints cooking at Heston Blumenthal's The Fat Duck in Bray and The Dairy in London's Clapham, is currently in the process of designing the relaunch menu, which will be split between small and large sharing plates with an emphasis on ‘plant-first’ dining.
New dishes set to feature include summer squash with white polenta, basil puree and crispy samphire; smoked peas, pickled wild garlic, mint tabbouleh and rye crumbs; and chocolate ganache with sesame butter and pistachio crumb.
There will also be signature dishes from Tendril’s pop up such as the Chinatown purple soy potatoes with black sesame cracker; and the baked brie with date salsa verde, pistachio, truffle honey and toast.
“Creating our re-launch menu has also been a true labour of love, and we've poured all our culinary expertise and passion into crafting dishes that perfectly embody the Tendril ethos of laidback and imaginative (mostly) vegan dining,” says Sachdeva.
