Since Michelin-trained head chef Craig Mather took the helm at the Empire Room at the Royal Harbour Hotel, the cosy, club-like restaurant has received widespread critical acclaim. Mather’s deft use of locally sourced seasonal produce is unfussy, but of the highest culinary standard. The venue serves as an ideal showcase for artisan producers and local farmers. Sustainable fresh fish is delivered straight from the boat to the kitchen.
Set in the quirky 28-bedroom townhouse boutique hotel which overlooks the picturesque harbour, the vintage-styled restaurant is decorated with warm red walls and furnished with Victorian and Georgian wooden tables and chairs. Linen napkins, original Empire magazine covers on the walls and history books on library shelves with stone and wooden floors, set the scene. In winter, the ambience in further enhanced by the wood burning fire.
Alfresco tables in the kitchen’s pretty herb garden are popular in summer. The Monday night supper club and set menus offer outstanding value.
The Empire Room operates its own Tiffin Club gourmet takeaway scheme, with reusable metal tiffin containers, aimed at reducing plastic marine pollution.
The Empire Room
10-11 Nelson Crescent