After a series of successful residencies and pop-ups, Tendril is to become a permanent London fixture. Sachdeva has previously worked at the Dairy, Chiltern Firehouse and the Fat Duck. Rishim’s restaurant offers up a (mostly) vegan menu showcasing the chef’s creative plant-first dishes such as summer squash with white polenta, basil puree & crispy samphire and smoked peas with pickled wild garlic, mint tabbouleh & rye crumbs. As for drinks, there's a "mostly vegan" wine list as well as cocktails made with the ingredients used in the kitchen.
The 42-cover restaurant has been designed in partnership with Haigh & Company and Dapple Studio and also offers a 30-cover semi-private dining room. Terracotta, teals and natural timbers have been used throughout.
Flavoursome plant-first dishes
Summer squash with white polenta, basil puree & crispy samphire; smoked peas with pickled wild garlic, mint tabbouleh & rye crumbs; ‘ChinaTown’ purple soy potatoes, with black sesame cracker and chocolate ganache with sesame butter & pistachio crumb.