Sprint designed and installed the bar area, front of house kitchen and back of house kitchen for the 195-cover restaurant
Sprint Group recently completed the 195-cover restaurant at 80 City Road, Shoreditch. The new culinary delight is close to Old Street Tube Station and in a beautiful designed location by award winning world renowned Eric Parry Architects and features an interactive open kitchen as the centre stage offering a visual and culinary feast for guests. Lilienblum is a space where sharing plates are enjoyed, family style and passed around the table by the guests for them to enjoy. The communal and convivial elements are fundamental and many of the dishes served are on large platters, rocks and skillets to encourage this.
The team provided the design, installation and project management of the bar area, front of house kitchen and back of house kitchen.
Josh Light and Jamie Ponton from the Sababah company, worked closely with Sprint’s Des Proctor and Ian Bryant. Des oversaw the project installation and had a big hand in the bar design.
The Sababah Company is an exciting and dynamic restaurant group that is bringing celebrity chef Eyal Shani’s restaurants to London.
Since opening his fine-dining restaurant HaSalon in Tel Aviv, Shani is now the inspiration and the leading chef of more than 40 highly successful restaurants world wide. Lilienblum about to be his newest. He is considered to be one of the leading figures in the Israeli culinary scene.
The menu is made up of deliberately crafted dishes such as fire roasted sabiche, baby chicken cooked to perfection, chraime laying on a bed of dessert tomatoes, for our guests to enjoy family style. As with all of Eyal’s restaurants; there is no use of dried spices. Just salt and pepper and fresh herbs to enhance flavours, rather than alter them. This is also reflected in the beverage offer which is wine-focused, with a beautiful selection of hand crafted cocktails, both reflecting Eyal’s cooking style and refusal to add sugars or complex flavourings and additives, but instead encouraging the ingredients to be celebrated.
They say: “Our team don’t wear a uniform, unlike many London restaurants. We actively seek unique, diverse, confident team members who we train to know the menu inside out. For this reason we don’t want to constrain the teams creativity and uniqueness by asking them to wear a standard uniform. Our team guide our guests through our menu… which isn’t divided into neat categories of starters, mains, puds like most restaurants, but instead it’s organised around vegetable creatures, wild fish from the deep seas and animals fed in flowerbed fields. They won’t use waiter pads, they sit at your table, marking the menu along the way, guiding you through our menu making sure each table has the perfectly curated experience specific to your parties wants and needs.”
Lilienblum will be famous for great food, joyful and vibrant atmosphere and a intentionally intimate serving style.
Working with us on this project were suppliers: Williams Refrigeration, Jestic, Rational and Hobart.
