This week’s round-up: A tribute in Liverpool and a Roman revival in London

This week's restaurant openings round-up features a heartfelt honour to a loved one and an extravagant franchise making its mark in CANARY WHARF. 

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Barbarella

Barbarella is set to open within the iconic YY Building in Canary Wharf, offering guests a transportive experience inspired by the golden era of Cinecittà and classic Roman hospitality.

Set against the backdrop of the city’s historic docks, Barbarella combines vintage Italian glamour with contemporary culinary flair.

The drinks menu is the venue’s most extensive to date, headlined by its signature pistachio espresso martini.

Upstairs, the venue transitions into a 1970s-inspired lounge, designed for evening gatherings and private events.

At the heart of the experience is the open kitchen, framed in gold, where chef Marco and his team deliver a playful yet refined interpretation of Italian cuisine.

The menu champions Roman classics with a twist, from Ruota di Carretto pizzas, baked in a bronze oven, to one-metre-long spaghettone.

Other dishes include a caramelised Italian tomato tart with Parmigiano cream, buttered Cornish lemon sole filleted tableside, and 1.2kg grilled T-bone steaks sourced from Phillip Warren.

For dessert, guests can enjoy a curated selection of artisan gelato on the waterside terrace, with flavours such as white chocolate, pistachio, and rich chocolate.

Barbarella is set to open in June later this year.

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Sael

Birmingham’s food scene is set for a fresh and exciting addition with the arrival of Sǣl, a new intimate restaurant from acclaimed chef Jonny Mills, opening at The Goodsyard in Autumn 2025.

Sǣl offers a unique and intimate dining experience. Each service will feature a single sitting, blending conversation, craftsmanship, and a deep connection to the seasons.

The menu will be a constantly evolving tasting journey, focused on hyper-seasonal ingredients and local suppliers.

Jonny will showcase nature’s best with minimal waste. Preservation techniques and clever drink pairings will ensure every part of the ingredient is honoured.

Sample dishes in development include turnip used in three ways with crab and cod, and lamb served nose-to-tail—belly braised with preserved wild garlic, fat turned into post-dinner fudge, and prime cuts paired with smoked offal sausage.

Drinks and front-of-house will be led by Asher Beardsmore, who has worked at restaurants such as Couch, Opheem, and Tropea.

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HUME

A new café, Hume, has opened its doors on Gradwell Street in Liverpool city centre, offering breakfast, brunch, lunch, and a selection of hot and cold drinks, including alcohol.

Hume focuses on sustainable foods and speciality coffee, promoting nutrition and rejecting ultra-processed foods.

Founded by Allan Eves, the café aims to support both the health of the community and the health of the planet.

The inspiration behind Hume stemmed from Allan’s mother who sadly passed away, he said: “I’m very excited to introduce Hume to Liverpool and our fantastic menu. Hume is partly in honour of my mum who sadly passed away in 2024 to cancer. She was an extraordinary person and spent her life in the service of others.

“I’m hoping I can honour her memory by creating something which will contribute to the health and happiness of the Liverpool community and be in service to natural world that we all share.

“Hume is focused on healthy choices and trying to put goodness into our bodies with our fantastic menu, whilst also respecting the sustainability and health of the planet too. The rise of non-communicable diseases, including cancer, are all heartbreakingly common, and they needn't be.

“At Hume we’re also working to reduce and eliminate our waste, adopt circular economy principles and actively contribute to the Liverpool City Region Net Zero Pathway and Sustainable Development Goals.”

Allan added: “With Hume, the plan is to create a place for healthy eating and living and myself and the team can’t wait to get started and introduce our philosophy to Liverpool. We also understand that life is about balance and we all like to let our hair down every now and again.

"As such, our venue will be licenced. Our alcoholic drinks will match our commitment to use the best, minimally processed ingredients - such as serving the best in organic, natural and biodynamic wines and beers.”

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Kung Fu Mama

Kung Fu Mama, a vibrant new Taiwanese noodle bar has arrived in the heart of Covent Garden. It is the latest project from Noam Bar-Chang, co-founder of Ottolenghi, and Chris Hsu, founder of Kung Fu Mama Retail.

Together, they aim to deliver a fun and fast-paced dining experience that blends authentic Taiwanese flavours with a modern, health-conscious twist.

The restaurant will feature nine seats inside and four outside, catering to diners eating in, taking away, or ordering for local delivery. The menu is concise yet flavourful, crafted around Kung Fu Mama’s signature sun-dried noodles.

Every dish has been designed with nourishment in mind, ingredients are oven-baked rather than deep-fried, seed oils are replaced with extra-virgin olive oil, and salt, sugar, and fat are kept to a minimum.

The noodle bowls will feature combinations such as chicken thighs in a mild ginger and sesame sauce, beef with a light Sichuan pepper spice, mapo tofu with spicy minced pork, and portobello mushrooms in a rich three cup sauce.

Alongside the noodles, bao sandwiches are served burger-style, with options including chicken with homemade pickle, soft shell crab, and a plant-based patty made in collaboration with Oh So Wholesome, served with sauerkraut and basil sauce.

Written by Abi Kinsella