Reunion Bar in The Clermont Hotel Victoria Unveils a Sophisticated New Menu Inspired by Railway Heritage 

Tucked within the walls of Victoria Station’s former first-class lounge, Reunion bar lies. This month, the iconic destination is relaunching its food and drink menu, bringing a bold new culinary identity to one of London’s most characterful drinking spots.

Rooted in the golden age of travel and inspired by the legendary Brighton Belle, the updated offering pays homage to British rail history while embracing London’s contemporary tastes. With a selection of elevated small plates, inventive cocktails and a gin collection sourced within 50 miles of Victoria, this is a reimagining of the station bar experience, layered with storytelling, substance and style.

Once the exclusive lounge for passengers aboard the Brighton Belle, Britain’s first all-electric Pullman train, Reunion Bar has long been one of Victoria’s best-kept secrets. The latest menu revamp seeks to honour that legacy of elegance and movement, inviting guests to pause, sip and savour before the next journey begins.

The new Trackside Dumplings and Snack Trolley menus are a celebration of bold flavour and casual elegance, perfect for pre-train grazing, post-work drinks or destination dining in their own right.

Highlights include Spicy Beef Sui Mai, Wild Mushroom Arancini, Salt and Pepper Squid, Superfood Salad, Gochujang Popcorn Chicken.

With the menu designed around shareability and variety, it’s equally suited to solo travellers or groups looking for a more refined station-side experience.

At the heart of the new drinks menu is The Signature Cocktail lineup, ranging from the indulgent to the experimental, including a Popcorn Noir with tequila, coffee liqueur, espresso and popcorn syrup, a Cognac Negroni Sour, the Golden Elixir with Silent Pool gin with Passoã and spiced beetroot and The Champagne Orchard.

Guests will also discover the Absinthe Express – a curated selection of absinthe-based pours, including traditional French expressions served via the iconic Absinthe Fountain, and contemporary cocktails that showcase the spirit’s complexity.

For those not drinking, the Dry Departures section offers inventive mocktails with ingredients like lychee purée, coconut cream and spiced mango.

The updated Grand Gin Tour takes guests on a journey through 12 expertly selected gins, each produced within a 50-mile radius of the bar, including expressions from Notting Hill, Balham and Brighton. Paired with Fever-Tree tonics and carefully chosen garnishes, the menu brings regional distilling excellence to the capital’s doorstep.