Danish-born restaurateur Soren Jessen is having a busy year – in August 2018, his popular City stalwart, 1 Lombard Street, will celebrate its 20th anniversary, and in April 2018 he launched Ekte Nordic Kitchen in the new Bloomberg Arcade, also in the City.
A third venture – Borealis – will open on 7 August 2018, in Borough, southeast London, in conjunction with Fora, the office innovators, who are developing new premium co-working spaces throughout London.
Borealis will be a business in two parts – a ground floor restaurant and a ‘to go’/café area, as well as an expansive double-height ceilinged private room and terrace on the fifth floor of the building overlooking the rooftops of Borough, available to residents, both commercial and private, as well as for external exclusive event hire.
Commenting on plans for Borealis, Soren Jessen explained: “Borough has become such a vibrant, exciting and energetic area of London – and what Fora have created with this new site, just 300 or so yards from Borough Market, is absolutely suited to the neighbourhood. We are delighted to partner with Fora to launch a restaurant, bar and several private events spaces within their new building – all of which are a celebration the very best of Nordic food, drink and design.”
Classic Nordic cooking from Swedish-born Head Chef Robin Freeman will be featured throughout, using traditional techniques such as marinating, curing, smoking and pickling. Typical dishes on the Restaurant menu will include starters such as Snaps cured mackerel with juniper, orange, dill and shaved fennel; Smoked ox tongue with sea buckthorn, pickled beetroot, allium flowers and rye crumbs; Pariser bof (seared beef tartare) with Danish curry pickles, cured egg yolk and shallots; and Crayfish soup with smoked seaweed and beer vinegar mayonnaise. Main courses will range from Frikadeller (veal and pork meatballs) with mashed potato lingonberries and quick-pickled cucumber; Lamb cutlets with potato, shallot, herb and marinated sprat salad; and Roast cod with brown butter and roast cauliflower. Desserts will feature Cinnamon bun ice cream with apple cider brandy, Burnt hay meringue with gooseberry compote; and Kladdkaka (Swedish chocolate cake) with whipped cream. There will be daily and weekly specials, in addition to three new salads each day.
In the Café To-Go area, with its separate entrance, the all-day offering will kick off at 7am with Danish pastries (including classic cinnamon buns), a range of smørrebrød (Danish open-face sandwiches with a variety of fish, meat or vegetable toppings), and coffee by Allpress.
The central Bar within the Restaurant will have 20 stools and will feature both classic cocktails and a selection of Scandinavian-influenced options, such as the Nordic Breeze, Bloody Dane and Nordic Cooler. The 50-bin wine list, most of which will be available by the glass, will be designed to suit the Nordic flavour palate, with many wines displaying appropriate crispness and good minerality.