The team behind Rozu in Birmingham has announced a reimagining of The Corin in Tooting. The newly refurbished venue features a sleek and stylishly designed rooftop just in time for the sunshine.
When it comes to food, the menu has been designed by the team at Rozu in Birmingham and encapsulates a similar selection of pan-Asian small plates which are great for sharing. Menu highlights include Duck Harumaki, Black Pepper Fillet Steak and Tokyo Vegan Burger which features aubergine, avocado, asian salad and plant-based spicy mayo. The two-tier venue boasts an indoor dining room with capacity for 130 covers whereas the downstairs bar provides a relaxed yet funky atmosphere with bold and bright colours throughout.
The rooftop has a more chilled, Tulum inspired vibe with greenery, pale pink throws and muted lighting. The outdoor area can seat a further 70 guests and has a retractable roof making it the perfect destination whatever the weather. The bar has an incredible range of British suppliers, including spirits which come mainly from British distilleries. Suppliers include East London Liquor Company and Hayman’s Gin, as well as beers from Beavertown.
Live music is a central feature of the bar and restaurant with jazz and blues performances as well as DJ sets. The Corin benefits from a late night licence and will remain open until 2am on Fridays and Saturdays. The party atmosphere will continue throughout the week with the venue open seven days a week, until 12am Monday - Thursday as well as Sunday. Future plans include themed nights and launch bottomless weekend brunches.
The Corin is set to be a stunning addition to South London’s drinking and dining scene and a glamorous late night spot.
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Deputy Editor, Chatting Food London: Amanda David
Amanda David is a freelance writer specialising in London’s restaurants, bars, exhibitions and events and is a regular contributor to London Cheapo and Palate magazine.
She has also just launched a website, A Cook's Bookshelf, reviewing cookbooks old and new, with side-by-side photographs of recipe illustrations next to her home-cooked version.
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