Alto 19 opens on 15 October
White Rabbit Projects and Locke will open Alto 19 on 15 October 2026. The venue is a rooftop restaurant, bar and lounge on the 19th floor of Locke London Canary Wharf. The announcement on 18 September 2026 describes a 100-cover room with a modern Mediterranean menu, cocktails, wine and a late-night music programme.
The venue sits at Level 19, 2 Cartier Cir, Canary Wharf Estate, London E14 5HF. Its own site publishes the service window: Tuesday to Saturday, 6 p.m. to 10 p.m., with Monday and Sunday closed.
The room and the view
Windows run around the perimeter of the nineteenth floor and the room looks across London. Hot Dinners reports that the view reaches the O2 across the river. Holloway Li designed the interior, with red tones, timber, reflective surfaces and patterned furnishings, and a granite-topped central bar carrying counter seating. The room includes a 1960s-inspired chrome DJ booth and a private dining room that seats ten.
The kitchen
Chris Dargavel leads the kitchen as Executive Chef. He joins from Daphne’s in Kensington, where he spent three years as Head Chef. He spent eight years as Head Chef at J Sheekey in Covent Garden, worked on the opening teams at Scott’s in Mayfair and Roux at Parliament Square, and began his London career at Le Caprice after moving to the capital aged 17.
Dargavel said: “Everything starts with pristine ingredients and knowing how to enhance them. We’re bringing a sociable, modern Mediterranean menu to Canary Wharf, focusing on great wild fish, fresh hand-cut pasta and bold centrepieces designed to be shared.”
The menu and the late room
The kitchen works with seasonal ingredients, wild fish, freshly made pasta and larger sharing dishes. Snacks include cacio e pepe gnocco fritto, rock oysters with grapefruit granita and crab fritti with aioli. Starters run from bluefin tuna crudo and beef tartare with straw potato to Prosciutto di Parma with Ligurian honey melon and vongole Vermentino bruschetta with Amalfi lemon.
Fresh pasta covers porcini agnolotti with Parmesan fonduta and black truffle, and braised beef shin and Barolo ragù. Mains include heritage chicken Milanese with bitter leaves and raw fennel, grilled Iberian pork cotoletta with green figs, and monkfish al forno with shellfish brodo and olives. Sharing dishes include salt-baked branzino, dry-aged ribeye cotoletta with fried garlic gremolata and Sicilian sweet red prawn rice with cured lardo.
Desserts include warm dark chocolate mousse with milk gelato, a caramelised citrus tart with mascarpone and chestnut honey, and a Valpolicella red wine and blackberry soft serve. The bar pours spirits, seasonal cocktails and a wine list focused on smaller producers. Two named cocktails are Ionian Tides, built on vodka, mastiha, tomato and sage with olive lemonade, and Tangier to Turin, built on grappa, sumac bitters, lemon, mint, saffron and orange foam.
DJs form part of the evening programme, and Hot Dinners reports a late licence. The room moves from after-work drinks and dinner into later-night cocktails and music.
The partnership’s earlier Locke venues
Alto 19 is the third venue White Rabbit Projects has opened with Locke. The earlier two are Santa Joana in Lisbon, developed with Culinary Director Nuno Mendes, and Eve in Kensington.
Chris Miller, the group’s founder and CEO, said: “We have spent ten years building restaurants and during that time Canary Wharf has quietly become a dining destination in its own right. Alto 19 is our third in partnership with Locke after Michelin recommended Santa Joana in Lisbon with Culinary Director Nuno Mendes and Eve in Kensington.”
What the opening notice leaves open
No source read for this article carries a spend per head, a room rate, or a date when reservations open. The 100-cover figure and the ten-person private dining room come from the venue’s own announcement.