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has always been a magnet for this coterie or that but, Café Royal attracted a colourful range of clientele. There was James McNeill Whistler, Arthur Conan Doyle, George Bernard Shaw, Oscar Wilde and W B Yeats, to name but a few of the patrons. As far as cafes go, the Café Royal and its Grade II-listed building it is in was a gem to be re-discovered in this prime real estate just off Piccadilly Circus. Today, the café is enveloped in a 160-room hotel that remains true to the Georgian thoroughfare of Regent Street – the colonnaded George Nash terrace central to London’s feature. The guestrooms use a palette of Carrara marble, Marmorina plasterwork, leather and glass inspired by the rusticated facades of Regent Street. Look out the window of any of the guestrooms and there is a continuity to what you see outside and the inside. There is an indescribable sense of history but at the same time, modern touches can be experienced at every corner. The Café is home to London’s first dessert restaurant. Guests walking past the cafe’s large windows that fronts Regent Street will be immediately tempted by the luscious and inspiring range of desserts. Executive Pastry Chef, Sarah Barber, is known for her exquisite dessert creations. Styled after a typical European tradition café, it comes complete with an espresso bar that offers a selection of specialty coffee and tea. Guestrooms feature such luxuries as whisper quiet sound proofing walls and a bathroom mirror TV screen while the

JANUARY | FEBRUARY 2017

21

MUHIBAH January|February 2017  

Royal Brunei inflight magazine

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