Looking for a bar in Mayfair? Check out our review of Tony Conigliaro’s sleek bar-cum-restaurant, Gazelle
Gazelle in a nutshell: Drinks maestro Tony Conigliaro (Bar Termini, Untitled, 69 Colebrooke Rowe) has teamed up with chef Rob Roy Cameron (elBulli) to launch Gazelle, a sleek bar and restaurant on Mayfair’s Albermarle Street.
Where is it? A four-minute walk from Green Park underground station.
What’s the vibe? The bar is a tucked-away affair – enter via the lobby and up a tiny lift to the second floor and discover a duskily lit, opulently outfitted space with jewel-toned velvet chairs, banquettes and curtains, and marble-topped tables.
What’s the drinks menu like? There’s a strong focus on champagne cocktails, as well as a roster of classic drinks and a quirkier list of house ones. Tony’s touch is evident everywhere on the menu, from the presence of classic Conigliaro creations like Twinkle (vodka, elderflower cordial and champagne) to his own rose petal vodka and trademark pre-bottled cocktails (including a rhubarb variation on the negroni – arguably his signature drink).
Which cocktails to order? Cocktails are petite but punchy. Dreaming of Salmon, thankfully, bears no trace of fish. Instead, it’s a complex, smoky marriage of scotch with plum vinegar and plum powder – fruity and tangy, with a smooth, rounded mouthfeel.
From the champagne menu, rooibos vodka, honey and fizz combine to give Red Amber fragrant brioche aromas.
A Dirty Lemon Martini, with preserved lemon, divided opinion – we loved its assertive, citrussy brininess but the distinct vinegar aromas might put some off. The Harvard was a sultry bottle-aged blend of cognac and pineau des charentes (a French fortified wine). With notes of dried fruits, it tasted like an elegant dessert wine or sweet sherry. Check out more martini cocktail recipes here.
Is there any food? The bar snacks menu is a chance to check out what the restaurant is serving downstairs, and each plate can be paired with one of the cocktails on the menu. Dishes are quirky and experimental – a yeast ‘ice cream’ sandwiched by parmesan crisps proved to be surprisingly moreish; a layered affair that combined mushrooms and white chocolate decidedly less so.