Yasmin, the intimate rooftop restaurant and bar overlooking Soho from the top of 1 Warwick, is launching its winter season with Yasmin Ever After, a Silk Road–inspired immersive dining experience. From 5th November 2025 until 31st March 2026, Yasmin will become a winter sanctuary, filled with candlelight, jewel-toned florals, and lanterns that shimmer above the city skyline.
Presenting a premium seasonal experience that stands apart from the typical festive pop-up, Yasmin Ever After will bring a host of new flavours and dishes to life in with a curated line-up of brands such as London Essence, Palmaráe Gin, Cut Caviar, Prestat Chocolate, and Devaux Champagne. Yasmin Ever After draws inspiration from the spices and stories of the Silk Road, designed to be shared, savoured and transcendent.
At the heart of Yasmin’s Winter Campaign, in addition to Yasmin’s a la carté menu for lunch and dinner dining, is a new Caviar & Champagne experience with Cut Caviar and Devaux Champagne. Guests can choose between two elegant options: Royal Baeri (£45) or Beluga Caviar (£120), an exquisite pairing for celebration, served with homemade flatbread, yoghurt and a full-fat Urfa biber, including an option of a Champagne upgrade with a glass of Devaux D Millésime 2014 Vintage (£22.50).
The journey along the Silk Road continues with a cocktail menu full of flavour and fragrance, in collaboration with Palmaráe Gin and London Essence. Signature serves include such as the Golden Hour with Palmaráe Gin, Fig, Nectarine, Black Pepper & Cardamom Bitter, London Essence Blood Orange and Elderflower Tonic Water.
Guests can round off their Yasmin Ever After experience with a decadent dessert and drinks menu, created in partnership with Prestat, holder of a Royal Warrant to His Majesty The King. Prestat desserts include Chocolate Dondurma with chilli, Prestat Midnight Chocolate, and cherry liqueur and the Prestat Chocolate Selection featuring saffron and ginger fudge, kadayif, and pistachio truffle. Other Yasmin desserts include Date, Turkish Coffee and Walnut Cheesecake and Baklava with pistachio, walnut and cinnamon syrup.
Dessert cocktails will include a special Prestat Hot Velvet Cocoa with Prestat flakes, Don Papa Maskara, spice syrup, and tonka cream, and a classic Espresso Martini made with Ramsbury London Vodka and a blend of coffee and espresso. A non-alcoholic option is also available: a silky smooth Prestat Hot Chocolate with Prestat flakes, spice syrup, and cream.
In addition to the above, Yasmin’s à la carte menu includes Whipped Sheep’s Cheese with hot honey and isot biber; Adana Lamb Kebab with molasses and lavash bread; and Roasted Beet & Walnut Salad with pomegranate molasses; Manti, Turkish dumplings with guindilla peppers and mint; Vine Leaf Wrapped Salmon with black sesame bukkha and bulgur; alongside sides such as Berbere Spiced Fries and Tavada Patates.