Nomadic lifestyle brand Selina has opened its fifth property in Camden, London alongside its inaugural plant-based restaurant Powerplant.

Positioned opposite the Roundhouse, Selina Camden is set to establish itself as a key hub for intimate events, after-parties and post-gig stays for artists and gig-goers alike, as well as those wanting a base from which to explore London.

The hotel uses bold colours and patterns to reflect the eclectic location, with historical and music-inspired touches around the property, from album artwork on the walls to its very own secluded lobby record station.

Opening on Monday 17 May, Powerplant, Selina’s first outpost of its new restaurant brand, is set to become a firm favourite, serving a range of innovative, plant-based dishes. The brand will soon be expanding globally, with future openings in the pipeline tipped for Washington DC and Lisbon.

Powerplant’s concept is rooted in partnerships with local chefs in every destination, with the aim of delivering a unique and authentic culinary experience within every  restaurant. Powerplant’s creator and VP, Global Brands & Creative of Selina, Ariel Levinsohn, and Executive Chef Moran Etedgi have appointed Harj Ram as Head Chef, to see through their vision.

Ram brings a plant-based pedigree formed throughout a cooking career that spans Hackney favourite Dalston Superstore, as well as Head Chef at Cardiff’s first all-vegan restaurant Anna Loka, at Bhuti in Richmond, and Fulham’s Eat My Grass.

Breakfast lovers will be able to try a range of breakfast bowls, as well as falafel waffle served with fresh tomato, fermented turnip aubergine and cucumbers, mango curry dressing, onions, tahini and micro herbs. A ‘bacon’ bap made with streaky ‘bacon’, tomato, lettuce, rosti and brunch sauce, and various breakfast ‘eggs’ options, including Huevos Rancheros made with silky tofu, smoky tomato sauce, avocado, Padrón peppers, pickled onions, coriander, and crispy plantain, are also on the breakfast menu.

Lunch and dinner dishes include a plant-based Bibimbap and aubergine tartare made with grilled aubergine, tahini, pistachio, rose petals, ‘feta’, micro herbs, olive oil, lemon, and sea salt served with naan. Also on the menu is grilled watermelon served with ‘feta’, oregano and pickled onions, Berber jackfruit served with tahini and kale-slaw in a soft Yemen pancake or the signature Powerplant Burger.

“Apart from the obvious environmental impact and health benefits of a plant-based diet, what Powerplant aims to show is that a plant-based culinary experience is as exciting as any non-plant-based restaurant and more,” says Ariel Levinsohn, Selina Global Brands & Creative.

Adding: “Combined with specially curated fun and alternative cultural programming from London’s creatives, we are very excited to bring this concept to life in Camden and later this year to Europe and the US.”