Adam Handling’s flagship restaurant, Frog by Adam Handling, has finally reopened its doors this week, taking over 1000 bookings within the first 24 hours of reservations going live.
Adam and his team have refreshed the interiors and created elevated a la carte and tasting menus. Sister bar, Eve, is re-opening with an innovative new cocktail list, developed in the bar’s very own cocktail lab.
After months of refinement, Adam’s brand new menu is set to impress and take his food to that next level, demonstrating created and flavour-focused dishes, whilst maintaining Adam’s commitment to sustainability and zero-waste practises.
Incredibly proud of what himself and the team have created, Adam has described this as ‘my best food ever’ – my art piece; an ‘evolving and theatrical British experience.’ The reduction in opening days (now Wednesday – Saturday lunch and Tuesday – Saturday dinner) has been introduced to enable the team, both front of house and kitchen, to concentrate on faultless execution.
Daring as ever, Adam has even shaken up his signature snacks, with the evolution of his famous sourdough, chicken butter and the introduction of Cheese doughnuts 2.0. The tempting snack menu also has lots of new treats to try, including ’duck and crispy pancakes’, ‘pea and wild garlic tart’ and, the incredibly indulgent, Waffles and caviar ‘all about the Sturgeon’.
Tantalising new starters on the À la carte menu include ‘Langoustine, scallop, lemongrass’; ‘Veal sweetbreads, lemon, truffle’, and some stunning mains offered are ‘Pigeon, beetroot, pink peppercorn’; or ‘Turbot, mussels, pak choi’. The desserts are less vegetal than on previous menus, such as ‘Pistachio and cherry’; ‘Cocoa nib, yuzu, dandelion root’ or ‘Meadowsweet, apple, celeriac’.
Adam’s’ tasting menu features his signature ‘Wagyu lobster’ and ‘Balmoral Chicken, asparagus, wild garlic’ which gives a subtle nod to his Scottish roots. The new plant-based tasting menu offers dishes including ‘Tomato, red pepper, English wasabi’; ‘Mushroom agnolotti, parsley, watercress’; ‘Pumpkin, spice, confit potatoes’ and ‘Cherry, apricot, buckwheat’.
In partnership with the food, a new drinks list has been curated by the restaurant’s sommelier team and the bar team in Eve. As well as the best Champagnes including Krug Grande Cuvée Brut, Edition 167, there are new non-alcoholic cocktails including ‘Jungle Spritz’ with orange cordial, mango tea cordial and soda, alongside other favourites such as Adam Handling own-label sparkling English wine.
The interior has also been refreshed, retaining a balance between traditional British design and Adam’s passion for thought-provoking art and sustainability, all concepts designed in-house by Adam and his team. Utilising repurposed wood and recycled copper leaf as external decoration, Adam is truly expressing the core values of his Restaurant Group from a guest’s very first impression of the restaurant. Floral displays and table centrepieces have been designed using dried flowers and herbs which are also used in the dishes, so guests can feel fully immersed in their culinary journey.
‘I couldn’t be more grateful to finally be able to welcome guests back into my flagship restaurant again. I’m lucky to have such an incredible team behind me and, after spending so long working behind the scenes of the restaurant, it’ll be great to get back in the kitchen and personally thank all my guests for their ongoing support – what better way to do that than giving them the best experience they’ve ever had in my restaurant?! I’ve restructured my operations team, so I’ll be back in the kitchen full time – I’m going in all guns blazing, I’m chasing that Michelin star!’ says Adam.
The restaurant will be open Tuesday to Saturday for lunch and Wednesday to Saturday for dinner.
Frog by Adam Handling
34-35 Southampton Street