Making an illustrious debut in London’s Knightsbridge in September ‘23, the capital’s freshest fusion retreat of Geode is already luxuriating in their epicurean expedition, which seeks to re-examine the definition of culinary mastery.
Helping itself to the luminous title of the shimmering quartz embellished rock formation, this glamour-drenched eatery has been welcomed into the flourishing gastronomical group of Arrow Hospitality beside the Indian havens of Chelsea’s Kutir and Mayfair’s Manthan, which unveils an interweaved dining odyssey oozing with hearty refinement. The rustic flavours and spirited essence of the Mediterranean forms a harmonious alliance with Asia’s delectable and exotic spiced zest, while nestled within a striking townhouse stretching to a gargantuan 7,000 square foot doused in a palette of smooth olive green, soft lavender and radiant blue.
Guests have wasted not a nanosecond in unlatching the copper-hued door, which reveals a captivating ambience of an antique gold backdrop against exquisite stone adornments, as they seek to satiate their famished appetites on fine fare. Expect meaty king crab flakes rolled into silken avocado with glistening gold leaf sprinkles, next to delicate fresh ravioli unearthing a velvet, nutty creamed ricotta entwined with robust earthy spinach, and tender herbed French lamb brimming with smoky juices, courtesy of the kitchen’s prized, open plan robata exhibit.
Judged guilty as charged for delivering this tropical intertwined sybaritic sanctum, sits restaurant baron and Geode’s operations director Salvatore Broccu. This dynamic restaurateur has conquered in his bon-vivant reign as illustrated during his time with the prodigious haut-monde haunt of the Novikov clique, as he seeks to rekindle the sacred old-school glamour within this pleasure-seeking SW1X district.
It was nothing short of a delight to revel amongst the mellow glow of Geode’s dusky bronze cocktail bar, Ruby Negroni in hand as I set upon my cross-examination with the debonair Salvatore on dream desires, life in the ‘office’ and beau-monde habits.
Tell us a little about yourself and your extraordinary journey, to get to where you are today.
I practically grew up immersed in the restaurant industry, where my parents took on their first restaurant when I was seven years old. I was assigned the unglamorous daily task to check there was no chewing gum stuck under the table and chairs, as well as sweeping the floor spotlessly clean. That was my starting point to the restaurant trade by helping the family setup. At the age of fourteen I then ventured into hotel and catering school where I really started to acquire the knowledge on the culinary world, not only was it fun and gripping, but also hugely engaging.
I then travelled around the world working in various eating haunts, visiting multiple countries to grasp not only the varied languages, but study their own cultures, ways of service and stunning global cuisines. The more I travelled, the more in fell in love with this fascinating field, working in some of the sphere’s finest Michelin star saloons in Italy, France, and England while honing in on my skills as a restaurant consultant, to evolve their setups and concept ideas in London and abroad. Looking back, I honestly feel as though I have never worked a day in my life having so much passion and contentment for what I do.
What or who inspired you to pursue a career in the world of gourmet hospitality?
My parents have been my prime solid inspiration, running, managing and cooking in our family restaurant. The school my parents sent me to paved my path into a luxury five-star hotel, where I met restaurant manager Claudio Molinari who not only was my source of motivation, but also pushed me into my jet-set gourmet and hospitality adventures. The learnings from him were priceless but the primary lesson was that the restaurant world is my oyster.
Geode prides itself on a seasonal dining notion that infuses culinary theatrics, demonstrating Mediterranean flavours with Asian inspirations, where did the be driving force behind this menu come from?
I believe it comes from a team effort between the chef, Francesco Scala and I, having worked together for several years, we both have been influenced from our own personal experiences and what we have witnessed in London’s food scene. Without a doubt we have also had invaluable support from Vipul (our investor), so as a team the three of us have collaborated and shared countless inventive ideas to curate the menu.
We were unanimous in our mindset that a great way to bring people into Geode, is through multi-cuisine offerings with a meticulous attention to exquisite service. The diversity in the cuisine is what sets it apart; guests can visit Geode and all indulge a menu medley from Asian, Italian, Greek or Moroccan that will have them back and wanting more. We also spotted a slight gap in the market, as there are very few locations in Knightsbridge that offer a grill or rotisserie concept.
Describe a typical working day in the ‘office’
As proudly mentioned, I come to have fun every day, and part of working in this business means that every day is different and you face fresh challenges that push you to succeed. I relish talking to the chefs and my colleagues to plan out for the day ahead, brainstorming new ideas and finding areas that we can boost or completely shake up. I love witnessing a restaurant that is bustling and embraces changes and I also conclude that details are paramount, so before anything the first thing I do upon arrival is check that everyone is paying heed to these details and fuelled up on energy for the days ahead.
You had spent a solid part of your career with the Novikov Group in the equally glamorous realm of Mayfair, were you at any point tempted to replicate their concept of two distinctive menus at Geode?
Yes, I indeed spent 11 years at Novikov but was never tempted to replicate. I wanted Geode to be a brand-new concept. However, as we all know, the wheel has already been invented, so there may be similarities with Novikov but there are also several affinities with many other dining habitats.
The SW postcode of Knightsbridge tends to have a more chi-chi stigma and beau monde cocktail culture, do you feel Geode has added a flair of suave urbane elegance while still being a strong reflection of the postcode?
I absolutely believe that Geode will be adding a flair and panache to the postcode, however it will also bring a revolutionary vibe and discerning quality that I feel is currently missing from the area.
Do you feel you have seen an evolvement of Knightsbridge’s gastronomical scene over the years?
I have been in London for many years and when I first arrived, Knightsbridge was the place to go for lunch or dinner. However, in the early 2000s, the area experienced a decline with really only Zuma keeping strong and Mayfair stealing the spotlight as the café society territory to be seen on the restaurant scene. Grand openings in 2009 to 2011 like Novikov had caused a breakthrough for the W1 postcode, drawing diners away from Knightsbridge and transforming Mayfair from a pedigreed playground predominantly for the aristocratic members club sorority, to a libertine dining terminus.
I do however believe Knightsbridge will have a renaissance. People prefer the homely yet chic intimacy of the venues in this area where they can come to be recognised and indulged. I for one, hope Knightsbridge will be back in the gastronomical scene imminently.
What would be your own personal favourite dish from the menu?
The seabream tartare is a most definitely show stopper, made from diced meaty seafood seasoned with lime zest, chilli and cucumber, served on a cinnamon pressed watermelon.
What in your opinion is the most over-hyped food trend?
Peruvian!
What would you highlight as your biggest achievement?
My greatest achievement has to be my manager title at the first Italian restaurant outside of Italy, to have been awarded that highly coveted Michelin star.
Where can you be found during your free time?
With my beautiful children, cooking or going out to different dining haunts for lunch or dinner, massively to see what’s going on within the toothsome world of cuisine.
What is your ultimate dream?
To have Geode’s glittering name opened across the globe.
Factbox
Address: 14-15 Beauchamp Place, London, SW3 1NZ
Phone: 0203 794 7708
Website: geode.london
All imagery credit: Geode
