Boundary is upgrading its rooftop, the chef and the menu. The current format Boundary Rooftop bar and grill will remain open until Sunday 30 September 2012. It will reopen in early spring 2013 with a weatherproof area so you can enjoy it all year long. The plan is to open for breakfast, lunch and supper with a late bar every day of the week. Further details will be announced
early next year.
And it’s not only the rooftop they are transforming; one of the country’s best young chefs, Frederick Forster, has joined the team. Frederick has an impressive CV having worked with some of the world’s top Michelin-starred chefs including Raymond Blanc at Le Manoir aux Quat’Saisons, Michel Roux Jr. at Le Gavroche, Gordon Ramsay at L’Aubergine, plus Pierre Gagnaire and Thomas Keller, to mention just a few. In 2011 being the winner of the Craft Guild National Chef of the Year, having been a finalist in 2008. Earlier in his career, he also won the Roux Scholarship.
The new modern French à la carte menu aims, while rooted in classic recipes and techniques to be refined and elegant. Boundary promises that the lovers of the previous menu will not be disappointed; Key features such as the chariot de charcuterie and the inclusion of premium quality game birds, Dover sole, turbot, foie gras, fine French poultry, côte de veau, wild mushrooms and much more, all remain – and are now taken to a new level. Frederick is also introducing a new fruits de mer menu that builds on the restaurant’s reputation for the freshest oysters, lobsters, langoustines, crab, clams and other fine shellfish sourced exclusively from British waters. The dessert menu always includes a glamorous soufflé and pre-eminent French cheese is sourced from La Fromagerie of Marylebone.
More information:
www.theboundary.co.uk/restaurant
