Gymkhana in Mayfair will reopen this month after a kitchen fire forced the restaurant to close its doors last summer
Inspired by the elite clubs of India, where members of high society socialise, eat and drink and play sport, Gymkhana on Mayfair’s Albemarle Street has been synonymous with top-notch Indian food since it won its first star in 2014.
The highly anticipated refurbishment will be revealed on Tuesday 18 February, when the much-lauded restaurant reopens its doors. But you can take a peek at renders of the swanky new interiors below:
Gymkhana’s new interiors has been spearheaded by recently appointed Samuel Hosker, Design Director at JKS Restaurants, and is the first in-house interior project from the JKS Restaurants team.
The ground floor will retain its original colourway, with tones of jade green, polished dark timber, rich printed fabrics and metallic accents. Partly inspired by residential mansions of Kolkata and Pondicherry, the space will also feature intimate booths, decorative wall hangings, cut glass wall lamps, a vast collection of photography and subtle taxidermy to combine the best of this residential style with a clubhouse feel.
The basement, however, will be re-modelled to create a convivial club lounge feel, complete with hues of peach, Kashmiri chili red and contrasting graphic Indian carpeting, as well as artwork from India. The re-positioned bar, framed by an ornate carved wood architrave, will offer a jewel-box shaped bar area with rattan shelving and leather-clad scalloped bar fascia.
The Private Dining Vaults have equally been lightly remodelled, offering varying dining experiences with the two different palettes – one in hues of peach and Kashmiri chili red, and the second in deep ocean blues. One vault will also house an impressive wine cabinet.
Executive Chef Jitin Joshi will continue to lead the Gymkhana kitchen, bringing to life bold pan-Indian flavours, from classics like Chettinad Duck Dosa with Coconut Chutney, Kid Goat Methi Keema, and Duck Egg Langoustine Bhurji, to new dishes such as Game Bird Baida Roti sand Bombay Gymkhana Club Vegetable Cutlet.
An impressive new cocktail menu showcases the finest Indian ingredients and flavour combinations, offering a modern interpretation of renowned Indian classics. New cocktails include the Peach Blow Fizz, made with green mango and tropical citrus flavours, paired with Tanqueray gin, frozen yogurt, egg white and soda, and a refined House Martini inspired by the original dirty martini, garnished with an olive brine poppadum.
A new pink gin and tonic list, served with Gymkhana’s own tonic water, will also feature, and a gin flavour map will allow guests to perfectly pair each gin with ingredients and garnishes unique to different Indian regions.
The wine list will continue to champion a refined and all-encompassing offering from across the globe, and a range of Indian whiskies and beers will also be available.