The Magazine forms part of the new Serpentine Sackler Gallery in the heart of Hyde Park. Designed by Pritzker Prize-winning architect Zaha Hadid, The Magazine is her first restaurant space in central London.
The food is a collaboration between the young Berlin-born chef Oliver "Ollysan" Lange and event caterers K&K London; the team behind the global Pret A Diner pop-ups.
The Magazine dining room features a flowing membrane roof, and columns that flood natural light into the room. Stunning glass walls also give the impression of dining in the surrounding garden, providing the perfect surroundings for Ollysan's innovative cooking. Lange is influenced by Japanese cuisine and marries these with the ingredients and tastes of British and European food. Open from breakfast through to dinner, The Magazine also serves weekend brunch.
The big volcano roll of spicy salmon, quail egg, black pudding and langoustine is the perfect example of Lange applying playful Japanese techniques to fine British produce. The black Angus beef fillet with sweet potato, Swiss chard and edamame is a classic main with subtle flavours the East. For dessert, the warm chocolate bread pudding is given a refreshing twist with the accompanying roasted tea ice cream.
Ollysan's experimental cooking, combined with Zaha Hadid's inspirational and contemporary architecture, creates a distinctive dining narrative, whilst the marriage of the original building instils The Magazine restaurant's rich and vibrant history. His vision for the food complements the two contrasting linked buildings: where the traditional meets the modern. Ollysan brings the philosophy of Japanese cooking into his kitchen. It's dedication, respect for the purity of ingredients, balancing of tastes and, most importantly, kokoro (heart and soul) brought to British and European cooking.
The Magazine forms part of the new Serpentine Sackler Gallery in the heart of Hyde Park. Designed by Pritzker Prize-winning architect Zaha Hadid, the Magazine is her first restaurant space in central London.
The food is a col..
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