Paul Sarlas to launch rooftop brasserie above Central Park Hotel in London

Honeyshade, a new all-day restaurant and bar, is set to open above Central Park Hotel in Bayswater, bringing a British brasserie concept with Levantine influences to London.

The rooftop venue by Paul Sarlas has been designed as a garden pavilion, with natural light, extensive planting and a material palette that blurs the line between dining room and terrace. The all-day concept shifts from specialty coffee and breakfast through to lunch, dinner and evening drinks.

The menu combines British brasserie staples with Levantine flavours and techniques, spanning seasonal produce, premium steaks and sharing dishes. A stone oven will serve manakeesh and homemade flatbreads, while a live grill will focus on steaks, seafood and slow-cooked dishes prepared over open flame. Lunch will feature handmade pasta, salads and charcoal-grilled dishes, before the offer moves into sharing plates, wine and signature cocktails in the evening.

Interiors reference Georgian and Victorian architecture alongside the botanical character of Hyde Park, creating a considered, understated setting. A private dining room will also cater to corporate dinners, celebrations and events.

“With Honeyshade, I wanted to create the kind of restaurant I have always believed in: somewhere with its own identity, great food and genuine hospitality, but without unnecessary formality,” says Sarlas. “A place that feels just as natural for breakfast or a relaxed lunch as it does for cocktails, dinner or an evening with friends. The food has the familiarity and generosity of a British brasserie, with Levantine influences bringing vibrancy, flavour and character. Most importantly, I want Honeyshade to become part of the neighbourhood, somewhere people genuinely enjoy spending time and want to return to.”

Sarlas is the founder of Savvy IQ Hospitality, a consultancy advising restaurateurs, hoteliers and hospitality businesses on concept development, operations and strategic growth. He brings more than three decades of experience across restaurants, hotels and F&B businesses in Australia, the UK, Europe and the Middle East.

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