Honeyshade, a new all-day rooftop restaurant, has announced it will open above the Central Park Hotel in Bayswater in mid-September.
Located on Queenborough Terrace, the restaurant will offer a British brasserie menu with Levantine influences.
The launch forms part of the ongoing regeneration of Bayswater, driven by the redevelopment of Whiteleys alongside wider residential and public-realm investments.
Positioned near Hyde Park and Kensington Palace, the venue features a garden pavilion design with an outdoor terrace and a private dining room for corporate events.
The kitchen will feature a stone oven for manakeesh and flatbreads, while an open-flame grill will prepare steaks, seafood and slow-cooked dishes. The venue will operate across all dayparts, offering breakfast, lunch, dinner and cocktails.
Paul Sarlas, founder of Honeyshade, said: “With Honeyshade, I wanted to create the kind of restaurant I have always believed in: somewhere with its own identity, great food and genuine hospitality, but without unnecessary formality. A place that feels just as natural for breakfast or a relaxed lunch as it does for cocktails, dinner or an evening with friends.
“The food has the familiarity and generosity of a British brasserie, with Levantine influences bringing vibrancy, flavour and character. Most importantly, I want Honeyshade to become part of the neighbourhood, somewhere people genuinely enjoy spending time and want to return to.”
Honeyshade, a new all-day rooftop restaurant, has announced it will open above the Central Park Hotel in Bayswater in mid-September.
Located on Queenborough Terrace, the restaurant will offer a British brasserie menu with Levantine influences.
The launch forms part of the ongoing regeneration of Bayswater, driven by the redevelopment of Whiteleys alongside wider residential and public-realm investments.
Positioned near Hyde Park and Kensington Palace, the venue features a garden pavilion design with an outdoor terrace and a private dining room for corporate events.
The kitchen will feature a stone oven for manakeesh and flatbreads, while an open-flame grill will prepare steaks, seafood and slow-cooked dishes. The venue will operate across all dayparts, offering breakfast, lunch, dinner and cocktails.
Paul Sarlas, founder of Honeyshade, said: “With Honeyshade, I wanted to create the kind of restaurant I have always believed in: somewhere with its own identity, great food and genuine hospitality, but without unnecessary formality. A place that feels just as natural for breakfast or a relaxed lunch as it does for cocktails, dinner or an evening with friends.
“The food has the familiarity and generosity of a British brasserie, with Levantine influences bringing vibrancy, flavour and character. Most importantly, I want Honeyshade to become part of the neighbourhood, somewhere people genuinely enjoy spending time and want to return to.”
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The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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