Top restaurant in the heart of Westminster offers a Modern Indian dining experience.
Set in the historic Grade II listed former Westminster Library, the restaurant presents constantly evolving menus and a carefully matched wine list - all designed to reflect an ethos of innovation and creativity in one of the most stunning private dining rooms in the United Kingdom.
More than decade has elapsed since one of the best Indian restaurant in London opened its doors with a view to change diners’ perception of Indian food in the UK. The transformation of the Westminster Library was a bold move but the real difference has been the change in people’s mind and hearts, paving the way for a new generation of modern Indian restaurants in London.
We are committed to pushing boundaries and continue to evolve our trademark modern Indian dining experience.
GRAND WEDDING VENUE IN WESTMINSTER
Located in the historic grade II listed building near Westminster Abbey, London eye and Buckingham palace - The Cinnamon Club is available for civil ceremony, civil partnership and wedding receptions. Explore our wedding menus & packages
GREAT BRITISH BEEF
To coincide with Great British Beef Week (23 Apr-3 May), The Cinnamon Club’s Head Chef Rakesh Ravindran Nair is showcasing a char-grilled sirloin of Galloway beef with cracked pepper and cloves. This delectable special will be carved at your table and is served alongside a rock moss and onion sauce, black lentils, garlic naan and horseradish raita.
The British Beef Week carving dish designed for two guests (priced at £70) has been matched with a robust 2006 Château Pavillon Rocher, Grand Cru from Bordeaux, France (priced at £100 bottle 750ml). For the chance to indulge in this delicious special book to dine from 20th April-2nd May. VIEW MENU
COCKTAIL MASTER CLASSES 2015
Our cocktail masterclasses are the perfect ice breaker for an exciting team building event or a fantastic present for friends and family; let us guide you through mixing and matching premium spirits with deliciously spiced ingredients as well as a few tricks of the trade along the way! 2015 dates are now available. READ MORE