Canopy by Hilton, a luxury and vibrant hotel in the heart of London, is home to one of the most incredible rooftop bars, Florattica. This exquisite bar is situated in amongst the clouds with views stretching across iconic London landmarks, from St Pauls, to Canary Wharf and the Thames. The rooftop bar boasts seating that flows from the inside to an expansive heated and covered outdoor terrace, providing incredible tasting cocktails and delicious small plates, the perfect spot for after work drinks or a delicious brunch with family and friends.
The elegant and refined interiors feature ceilings adorned with floral installations inspired by East London’s textile industry and the silk woven floral patterns created by local 17th century French Huguenots. As one of the most exciting new rooftop scenes in London, the bar is tucked away on the 11th floor of the hotel, making it an exclusive, sought-after venue for all celebrations.
This new year, having partnered with Everleaf, Florattica has introduced three additions to their nonalcoholic drinks menu. Mocktails at Florattica provide a sensory journey through the elegant and aromatic world of flowers and these new additions are nothing short of sensational. A varied selection from refreshing and fruity to rich and herbal, the mocktails at Florattica are a perfect blend and just as aesthetically pleasing as the setting itself. Priced at just £12, they are the perfect alternative to a boozy night out. New Drinks include Neptune, an infusion of Everleaf Marine, Sake, Cucumber Shrub, Lime and Samphire Water. Mars, a concoction of Everleaf Mountain, Noilly Prat, Pedro Ximanez, Cocoa Bitter, Absinthe, Sugar. And Pluto, made with a mixture of Everleaf Forest and Lactofermented Melon. Experience the tantalizing flavours of your favourite cocktails without a headache the following day.
These light and refreshing serves can be accompanied by a new and refined à la carte menu, offering a range of small plates, such as Octopus Takoyaki and Nori Mayonnaise, Cured Salmon, Dill and Lemon Cream Cheese, with Warm Blinis, Burrata, Marinated Heritage Beetroots and Orange Segment, Balsamic Glaze and Olive Powder (V), Traditional Lobster Roll, Crème Fraîche, Lemon Oil and Chives. The second section of the food menu is a selection of sharing dishes featuring a Charcuterie Board with Mortadella, Parma Ham, Bresaola, Salame or a Cheese Selection of Baron Bigod, Cashel Blue, Catherine, Sheep Rustler. The dessert menu offers an enticing selection including Biscoff cheesecake with dark chocolate sauce or a deluxe Black Forest gateau, cherry gel and vanilla Chantilly.