Coming Soon: Belle Epoque Champagne Bar At Harvey Nics

On October 22nd, one of London’s best loved department stores will throw open the doors to its new Belle Epoque Champagne Bar. It's a stylish collaboration between Perrier-Jouet Champagne and interior design gurus Shaun Clarkson ID, though from the picture it looks more like a patisserie. (Do the pastel colours remind anyone else of Pierre Herme macarons?)

Inspired by Emile Galle’s 1902 anemone design for the Cuvee Belle Epoque Champagne bottle, the new fifth floor bar will feature the delicate flower pattern on both the floors and ceiling. White will be the dominant colour throughout (from the central bar to the chaise longue seating) while subtle shades of green and rose will hint at the botanical-themed cocktail menu. The walls will feature prints from Swedish photographer Barbro Andersson and there will be classic chandeliers and Swarovski-crystal studded spotlights to add a bit of sparkle.

The new drinks menu includes some pricey Perrier-Jouet Champagne flights as well as tastings of rare vintages like the Belle Epoque Blanc de Blancs. The cocktail menu will list creative concoctions inspired by nature, such as the Perrier-Jouet Garden Party – a blend of Champagne, Beefeater gin, basil, cucumber and crushed jalapenos. With a feel-good garnish of fresh cherry tomatoes, it’s almost a salad – treat yourself!

The bar menu has been revamped too and now includes suitably high-end snacks like lobster cocktail ‘Mimosa’, Forman’s smoked salmon, Sevruga caviar and the signature Fifth Floor Rossini burger with fries.

If your budget won’t stretch to flutes of fizz this month, pop in during British Food Fortnight when chef Mark Teasdale (from the Sharrow Bay Hotel) will be cooking alongside Harvey Nic’s Jonas Karlsson. From 25th September to 1st October, the Fifth Floor Restaurant will be offering two exclusive tasting menus and a reasonably priced market lunch menu priced at £19.50 for two courses and £24.50 for three.

The seasonal dishes on offer will include roast butternut squash soup with spiced apple compote; fricassee of monkfish with saffron cream; and tenderloin of pork with black pudding, cider potatoes and apple-sage sauce. For dessert, Sharrow Bay will be serving their signature sticky toffee puddings (which were a sell-out last year) and the new chocolate and ginger puddings. Don't miss out!