In December, we had the pleasure of visiting the gorgeous new Boulevard since it shut 20 years ago. The new incarnation incorporates an innovative new performance space, featuring Europe’s most advanced revolving theatre, and a two-floor glass bridge leading to a stunning art deco style restaurant and lounge style bar.
Arriving for our booking, we were shown to our seats and quickly ordered our three course meal and wine. The Boulevard restaurant serves a broad range of dishes, with a conscious leaning towards plant-based cookery throughout. The menu has been designed by head chef, Greg Hillier, previously of The Commonwealth Club and The British Academy. In 2017 Greg opened the National Army Museum for Searcys and has worked under Michelin trained chefs Arnaud Stevens and Killian Lynch at Sixty-One Restaurant and The Gherkin.
To start with I went with the Cheese Soufflé while my guest had the potato tart. The cheese soufflé was perfection and the potato tart must have been too as my guest demolished it without wanting to share.
Next up I had the Rhug Estate 8oz Cheddar cheese burger, dark grape mustard-mayo and beer braised brisket served with sweet potatoes fries. Now I usually go with the steak option (as my guest did) but this burger sound amazing. I was not disappointed. It was probably one of the best burgers I’d had in 2019. Each bite was full of flavour and had my taste buds dancing with delight.
After finishing dinner we headed upstairs for the performance of Ghost Quartet which finished its run on the 4th January 2020. There was no denying the performers were very talented and engaged the audience regularly by often ‘breaking the fourth wall’. I can honestly say I’ve never been to a theatre show where they give the audience shots of whisky during the performance. The musical itself was very well done, however, it wasn’t personally my type of musical as I found it very difficult to follow. That’s only my personal opinion though as I’ve since spoken to numerous friends who visited and they throughly enjoyed it and had booked to see it a second time.
For Burns Night on Saturday 25th January, Boulevard Restaurant will celebrate with a traditional three-course meal accompanied by poetry and music. There will be performances throughout the evening from Live Canon and renowned piper David Colvin for £84.95 per person with the additional extra of an optional £15 whiskey flight.
Head chef, Greg Hillier, has designed a delicious menu bringing together traditional Scottish dishes to ensure the spirt of Robert Burns runs throughout the evening. There will be vegetarian options too for diners – Boulevard prides itself on being 50% plant-based at all times. Guests will enjoy ‘Cullen Skink’ smoked haddock and potato soup or Cock ‘a’ Leeky leek, potato and barley soup. Followed by vegetarian or lamb Haggis served with swede and carrot mash, roast potatoes, turnips and gravy. To finish, indulgence comes in the form of ‘Cranachan’ raspberries, toasted oats, honey, whiskey cream. A veritable Scottish feast in the heart of buzzing Soho.
For those who don’t want the celebrations to end too early, Boulevard will also host a late night ceilidh after your three-course meal. London’s favourite ceilidh band ‘License to Ceilidh’ will round off your night of merriment perfectly – tickets £20 per person.
Telephone: 020 3968 6849
Open from 8am
Boulevard is a cashless venue and are therefore only able to accept debit and credit card payments.
Written by Tegan LeBon
Images supplied by PR company (SODA/Jack Hobhouse)