Situated near the Temperate House and the Great Pagoda, the contemporary restaurant building offers views of the surrounding gardens and it has a ‘vast’ outdoor area with the original ornamental vines incorporated into a new planted landscape created by Kew’s horticulturists.
Simon Finnigan, CH&CO’s general manager at the Pavilion Bar and Grill, said:
“It’s exciting to have opened the doors of the Pavilion Bar and Grill to Kew’s visitors and to see our vision become a reality. It’s been great to work in partnership with our client at Kew Gardens to create a restaurant that’s so much more than a place to eat. It’s part of the Kew Gardens experience.
“The impressive, open design coupled with the theatre of the Josper Grill and cooked-to-order flavoursome dishes creates an uplifting outdoor dining experience that can be enjoyed by everyone, all year round.”
The leafy terrace offers an al fresco dining experience for over 300 visitors. The interior, which seats 80 people, is designed around natural materials and muted tones to create a ‘modern yet relaxed atmosphere’, bringing the outside in.
The seasonal menu focuses on authentic food grilled on charcoal, alongside an array of sides. With the Josper charcoal grill at centre stage, customers can watch as their chosen dishes are freshly prepared by CH&CO’s chefs in the open kitchen.
Meat sourced from English farms features on the menu, along with selected Kew herbs, such as rosemary, thyme, chives, mint and peppermint, grown in the Pavilion Bar & Grill’s own herb garden.
Dishes include spatchcock chicken with a choice of marinades, including jerk, Kew herb of the day & lemon or Piri Piri; orange & BBQ pork belly ribs; whole bream from the Cornish day boats, with garlic, chilli and Kew rosemary; and roasted halloumi and vegetable stack with Romesco sauce.
The menu includes treats for children, including macaroni cheese and Josper BBQ chicken wings, and a family sharing board of BBQ & orange pork belly ribs, spatchcock chicken, Brisket & skin on chips.
The vegetarian option features grilled asparagus, field mushrooms, grilled spring vegetable skewers with smoked vegan cheese & vegan tzatziki, roast vegan halloumi & vegetable stack and Romesco sauce.
Lighter options are also available, such as the salt-baked salmon from Cornish day boats, with pearl barley, chickpea & rocket with a cumin, coriander and yoghurt dressing.
Richard Barley, director of horticulture, learning and operations at Kew Gardens said: “We are thrilled to have opened the new Pavilion Bar and Grill at Kew. Delicious, fresh and seasonal food served in a setting so close to nature it will bring a truly unique dining experience to visitors.”