Bloom

Iced batch with burnt honey cold foam and honeycomb.

Sticky date madelines with a whiskey whey caramel and vanilla custard. Featuring on both our lunch and Friday night dinner menus!

This weekend we say farewell to our head chef Samuel R Smith who has been at the helm of the Bloom kitchen since we opened!

For those of you who don’t know Sam he is one of the hardest working, passionate and empathetic chef’s in the industry. He has guided Bloom through the highs and lows of the last 6 years, all with a relentless determination and a big smile from ear to ear!

Bloom has been privileged to watch Sam grow from a budding young chef into a leader, mentor, friend and father, who is now taking his next step as a business owner of the soon to be open Strada Food Industry

We wish Sam and his family all the best with their next chapter and will be forever grateful for the legacy they leave behind as Bloom steps into a new & exciting era.

BLOOM AFTER DARK is here to stay!

After booking out Friday nights in July (still a few to come) we’ve had an overwhelming amount of love for our dinner service so we’ve decided to make it a permanent thing!

Bloom will continue to open after dark, every Friday night, 5pm till late! Bookings are encouraged as seats are limited to just our dinning room but smaller walk-in’s are welcome.

This is Bloom in a different light. Intimate, dark and full of surprises!

🖤🖤

Wagyu beef cooked over the fire on a house brioche with b&b pickles, aged cheddar, white onion & dill aioli.

And a side of hand cut chips 🔪

See ya’ll back on Thursday!

Bloom After Dark supper menu.

Kicking off tomorrow night!

(Still a few free spots up at the bar)