Private Dining Rooms

Overview

Searcy’s is a relaxed lounge and restaurant located in the Barbican arts complex in east London.  The contemporary dining room commands sensational views overlooking the Barbican lakeside and city skyline,

The modern British menu features favourites such as the Welsh rump of lamb with spring onion mash, homemade fishcakes and a delicious selection of traditional puddings.

Light, spacious and comfortable, our private dining room seats up to 14 guests and is ideal for a private lunch, celebratory dinner or small meeting.  Menus start from £17.50 pp for 2 courses with ample choice for all.  There is no minimum spend or room hire.

For larger groups we can accommodate up to 264 for seated dinner and up to 450 for a drinks reception in the Barbican Conservatory and Garden room.

A haven of tranquillity filled with tropical plants and fish pools and aviary, the Conservatory is a unique setting for a memorable event in the heart of the City.

Insider View

he Barbican Centre is the largest multi-arts and conference venue in Europe and has a unique and mystical aura where arts and fantasy merge. The private dining room at Searcy’s on the third floor is on a prime spot from whence to enjoy this.

We cannot mention Searcy’s restaurant without first setting the scene and the Barbican centre itself makes for a magnificent backdrop from where to enjoy some fine dining. The centre in Barbican has been an arena for all things art since it opened its doors in 1982. Still thriving almost 20 years later, its Eighties architecture is a feat of radical design and will be quite unlike anything you have ever seen. With a terrace chockfull of water fountains, circular ponds, brick decking and a lake, there is much to revel in.

Searcy’s has a wonderful site situated on the third floor and has views directly onto the impressive St. Giles church and the Barbican Centre’s water world below. Adjacent are some of the many residential apartments that circle the water gardens and from these balconies pour flowers of all varieties. With such spectacular views, one can conjure up images of the Hanging Gardens of Babylon. Unusual and breath-taking at the same time, it’s a great vision to soak up.

The private dining room itself seats 14 and is found at the back of the Searcy’s restaurant. Pre-dinner drinks can be taken at the bar or in the room itself if preferred. Sliding doors hide you and your guests from the bustle of the main dining space. Technical equipment can be brought in as required. The décor is slightly retro in keeping with the rest of the Barbican centre itself but as we’re in a renaissance of all things Eighties, it is simultaneously modern and cool.

Chairs are designed to be practical and attractive; curved armchairs akin to office furniture are in thick, indigo woven fabric and with real design appeal. The table is classic in dark wood and blinds are available to shade the room. In fact, should you choose, the windows can be opened to bring a glorious summer breeze in. The wow factor comes from the flowers that are replaced each week by Searcy’s own talented florist. On our visit, a black lily stood proudly in contrast to its vibrant purple vase. Light jazzy music drifts on in the background and come in on a Thursday and you will be entertained by a pianist.

Searcy’s private dining room blends perfectly with the history and the vibrancy of the Barbican centre. It’s a classic spot to enjoy a meeting day or night but with an element of fun and creativity that’s so unique.

Darren Archer

How long have you been at the restaurant?

Eighteen months.

Which was the first restaurant you worked in?

Hilaire (South Kensington).

What was the last London restaurant you went to, apart from your own?

Barrafina.

Which London restaurant is your favourite and why?

Bibendum - Classic dishes in a modern style with one of London’s best dining rooms.

What or who has been the biggest influence on the way you cook and why?

The seasons, & the chefs who taught me how to utilise them.

What is your personal signature dish?

Duck confit hash with a fried duck egg, crisp dry cured bacon & herb ketchup dressing

Which other chef(s) do you most admire?

Joel Robuchon & Simon Hopkinson,

What’s the best part of your job?

Creating dishes from raw ingredients every day.

And the worst?

Long hours.

What would your last meal be?

Sauté scallops with bacon, cauliflower & red wine, followed by Seared foie gras on toast with green tomato chutney & a fried duck egg. To finish, nougat glace with blackerries.

Do you have a chef’s shortcut that you can share with us?

Spinach is best cooked from raw in a hot pan with a little butter & seasoning, don’t move the pan, just stir the spinach, it cooks in seconds, no need for water & it tastes fantastic too.