Tamburlaine will open on 1st April 2017 in the vibrant, new city quarter close to the railway station as well as the city centre. Named after a play by Corpus Christi College fellow, Christopher Marlowe, the 155-room hotel will be the first UK opening from Dublin-based O’Callaghan Hotel Group.
Tamburlaine’s welcoming entrance has a dramatic double-height lobby with feature staircase and overlooking library above. The ground floor flows between four different food and drink areas each with its own particular offering and all tied together with a sense of quality, provenance of local ingredients, attention to detail, and distinct design.
In charge of the kitchens at Tamburlaine is Executive Chef Alan Dann. Alan’s vast experience has seen him work at celebrated restaurants such as The Waterside Inn, Restaurant Pierre Gagnaire and Restaurant Michel Geurard, to name a few. He also took up head chef positions at Michelin starred restaurants throughout France and chef director positions in English country hotels. Alan oversees all the menus at Tamburlaine and brings with him this wealth of knowledge and experience.
The Brasserie serves an accessible menu of locally sourced, seasonal dishes in an informal environment with pendant lighting, relaxed leather banquettes, open kitchen and floor to ceiling windows. Open in the morning for breakfast, then lunch and dinner, the classic brasserie fare includes dishes such as Grilled breast of wood pigeon, puy lentils, pickled girolles and parsnip to start, followed by Free-range Blythburgh pork, heritage carrots, Aspall cider jus. There is also a Grill section of Rare breed beef rib eye, Barnsley chop and Norfolk Black chicken supreme.
A horseshoe shaped Cocktail Bar serving an impressive range of spirits, beers and wines as well as classic and specially created cocktails flanks the Brasserie; cocktails include
The Garden Room, filled with lush foliage and decorated in a Colonial style, serves afternoon tea, Champagne and cocktails, a luxurious yet welcoming space to enjoy an afternoon.
In contrast, the hotel’s deli, Steam, has a more modern feel with vibrantly tiled floors and neon lighting. Freshly made salads are piled high in patterned bowls, daily-changing sandwiches and healthy yoghurt and fruit pots are on offer throughout the day, as well as breakfast options, and locally roasted coffee available for commuters to take away. In the evening, Steam transforms into a wine bar serving an extensive list of wines by the glass accompanied by charcuterie and cheese plates.
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