Café Clement

Café Clement is the ground-floor all-day restaurant and bar of St Clement, Nick Jones's first hotel since he left Soho House, on the riverside edge of the Strand at Temple. The kitchen is run by Danny Bohan, formerly head chef at the River Café, and the cooking is unfussy modern European: grilled fish, casseroles, pasta and simple plates built around good ingredients, served from breakfast through to late.

The room reads as old-school European brasserie brought up to a hotel polish. An open kitchen hung with copper pans anchors one wall, olive-green leather banquettes and oxblood chairs line a wavy marble floor, and small lamps and candles keep the light low. A south-facing terrace under red awnings, wrapped in glass and planting, runs out to a garden square, and Bobbi's Bar keeps the building going until the early hours next door. Early reviews have put it somewhere between a neighbourhood bistro and a members' club, and it has drawn a well-dressed, recognisable crowd since opening.

Café Clement opened in June 2026, ahead of the wider hotel, and takes reservations across the restaurant and terrace. Group and semi-private bookings run through the events team; the hotel's dedicated private-party floor, Level 10, follows later in 2026.