The drift of spring into summer marks the start of rosé season and Vinoteca, London’s favourite wine bar, restaurant and shop, is celebrating summertime with the launch of a brand-new La Vie En Rosé Terrace at Vinoteca King’s Cross and ‘Rosé All Day’ bottomless rosé lunch at Vinoteca Soho.
Nothing says summer like pale, crisp rosé bursting with fresh flavours. Launching on the 16 July, soak up the sunshine with a glass of your favourite pink in hand at La Vie En Rosé Terrace at Vinoteca King’s Cross.
Featuring an outdoor bar serving up a variety of 13 rosés, you will feel as though you have been transported to a sun-drenched yacht sailing along the Riviera. Cool down with a limited-edition rosé wine flight, featuring Cotes du Provence Chateau St. Martin, Neiss Pinot Noir Rosé and Fiefs Vandeen Rosé, alongside seasonal dishes or bar snacks like Vinoteca’s signature cheese croquettes or delicious charcuterie platters perfect for sharing.
On 25 July and 15 August, Vinoteca will be hosting complimentary rosé tastings on the terrace from 6:30-8:30pm, where you can sample a range of pinks like the Romanian Dagon Clan Rosé or Pinot Noir Rosé by Neiss from Germany.
Launching on the 16 July, Vinoteca Soho will be hosting ‘Rosé All Day,’ a bottomless rosé lunch to celebrate the start of summer. Throughout July and August, guests can clink pink with free-flowing Cotes De Provence ‘No.2’ Ch De Saint Martin rosé every Saturday and Sunday from 5.30-7.00pm.
Located in the heart of Soho, Vinoteca's talented Head Chef Klaudiusz Wiatrak has created an ever-changing menu of seasonal and imaginative dishes to enjoy alongside bottomless glasses of crisp rosé.
Starters include ham hock croquettes; pan fried Cornish squid; Hereford Beef Carpaccio; or a cured meat selection of Chorizo Magno, Speck and Capocollo to share. To follow, enjoy main courses such as oven roasted Cornish hake fillet with saffron fennel and olives; French free range Guinea Fowl breast with yellow beans and Jersey royals; or Vinoteca’s signature dish – grilled marinated Bavette steak with hand-cut chips and horseradish.
For dessert, there will be an array of British and Irish cheeses, Raspberry Bakewell Tart and Ice Cream or Dark Chocolate Cake with Cherry Compote and Chantilly.