The rooftop of Selfridges will be transformed into a winter forest for the department store’s latest pop-up restaurant.
The pop-up will once again be run by former Caprice Holdings managing director Des McDonald and will replace his Cornish fishing village-inspired Vintage Salt which ran on the roof throughout the summer. It also follows a chalet-themed restaurant and bar which McDonald ran on the site last winter.
Forest Restaurant and Bar on the Roof will launch on October 21 and run into the new year. It will serve a menu inspired by the produce found in Britain’s woodlands with a focus on foraged food.
Starters will include mallard on toast with a mulled cider vinaigrette, a pumpkin and goat’s cheese tart, and gin-cured salmon. Mains will feature baked game meatballs served with vegetable orzo; roe deer fillet with kale and an elderberry sauce; and duck shepherd’s pie with autumn squash.
Desserts will include a rose custard tart, a piña colada jelly and a treacle sponge served with whisky custard.
The offering will be overseen by head chef Chris Dargavel, who also led the kitchen at Vintage Salt, and Lee Bull, chef director of the Des McDonald Group – Holborn Dining Room,Vintage Salt and Q Grill.
The roof will also feature The Cabin Bar comprising a number of wooden outdoor lodges complete with blankets for warmth – and a photo booth lodge.
The cocktail list will include the Smokey & Sour, a blend of whiskies, rosemary, lemon juice, bitters and maple syrup; a Truffle Martini made with gin, vermouth and truffle oil; and the Fancy Nogg, a take on eggnog made with brandy, frangelico, cream, honey, hazelnut and nutmeg. There will also be a ‘chocktail’ list of boozy hot chocolates.
The forest will be accessible via a landscaped staircase on the fourth floor of the department store or an express lift on the ground floor.