London’s Radio Rooftop reopens after £2.5m refurb
New designs include bespoke coral reef wallpaper from Adam Ellis Studio, plush furnishings in natural dessert tones, oak wood fixtures, marble surfaces, brushed brass finishes, and exotic dried palms
London rooftop bar Radio has officially reopened at ME London this week following an extensive £2.5m refurbishment programme.
Located in the heart of the Strand, ME London celebrates 10 years of innovation and individuality with the reopening of Radio, renowned for its “spectacular views” of London’s skyline.
Led by international restaurant designer, Bernard Caroll, every aspect of the rooftop bar has been transformed. The interior design mixes classic and contemporary luxury with Eastern inspired detailing to create an environment that is “sophisticated and yet subtly playful”.
Details include bespoke coral reef wallpaper from Adam Ellis Studio, plush furnishings in natural dessert tones, oak wood fixtures, marble surfaces, brushed brass finishes, and exotic dried palms.
Taking centre stage and one of the key attributes of the reimagined 220-seated venue is a back-lit onyx cocktail bar. Trilateral in shape, the destination bar echoes the external structure of the luxury lifestyle hotel, from where Radio’s Asian-influenced discerning drinks menu can be experienced.
Served under the eye of senior general manager, Daniel Susko, (previously of Annabel’s, Sushi Samba, and Soho House), guests can enjoy a selection of drinks including Japanese spirits, a selection of sake and shochu, and a wine list.
Radio Rooftop has also appointed chef Federico Crisafulli to lead its menu of modern Asian dishes with “international flair”. Formerly executive chef of the Italian Embassy in Tokyo and prior to this, head chef at Intercontinental Yokohama in Japan, and Michelin-starred Grand Hotel in Rome, Crisafulli brings with him a wealth of experience in Asian and international cuisine.
Signature plates include Maldon oysters with pickled onions, lime and red yuzu hot sauce, Japanese wagyu A5 sirloin with wasabi and ponzu sauce, chilli squid with shiso and lime, and black cod with citrus miso. Desserts include Matchamisu, caramelised drunken pineapple, and pavlova with white miso.