Set within The Whiteley, a Six Senses hotel which opened in early 2026, Whiteley’s Bar is a gorgeous, classy cocktail bar complete with a drinks programme shaped by seasonality and balance. It’s one of the best spots for alcohol-free drinking, with all signature cocktails available with zero and low-proof spirits, alongside alcoholic alternatives.
Much like Whiteley’s Kitchen next door, the offering draws heavily on fermented, preserved ingredients, building on a fresh seasonal offering. Interiors reference the building's history as Whiteley’s department store, combining materials such as wood, stone, and metal with refined detailing and Art Deco accents that nod to its 20th-century origins.
By day, the bar is light and airy, while at night it offers a more intimate vibe, well-suited to its location near Bayswater and Notting Hill. Championing flavour, clarity and balance above all, Adrian Gonzalez Parrondo’s cocktails stretch across a range of styles. The Clouds Over Islay, for instance, brings together premium Bruichladdich single malt Scotch with house-made amazake soda and lemon hydrosol. The amazake is prepared in-house by Jelena Belgrave, while the hydrosol is developed with head alchemist Charlotte Pulver.
Elsewhere, signature cocktails offer up an Island Apothecary cocktail, which blends kefir, citrus, Earl Grey, amaretto, and a choice of Mount Gay Black Barrel rum. But cocktails aren’t the only draw. In addition to varied mixed drinks and classic cocktails, Whiteley’s Bar offers a wine list founded on three principles: planet, people, and place. Curated by Eugenio Egorov, the aim is to connect guests with producers, with a narrative-driven list that spotlights natural and small-scale producers, matched with personal service. It includes English heavyweights like Rathfinny Estate classic cuvee, a Maçanita Vinhos Arinto Blend from the Duoro Valley, and Christophe Pacalet Gamay Beaujolais.
Naturally, Whiteley’s Bar also served up bar snacks and nibbles, which, like the main restaurant, make good use of fermented, pickled, and seasonal ingredients. Think kimchi and Montgomery cheddar buns, Cobble Lane coppa, and cured black bream tostadas with pickled red onion.