Located on Great Queen Street, Sycamore Vino Cucina will offer 'a contemporary yet authentic slice of Italy' with an emphasis on using seasonal British produce.
Middle Eight's executive chef Paul Robinson, previously of Temper and The Coal Shed at One Tower Bridge, has created a food offering that draws inspiration from his time in northern Italy.
The menu will feature a selection of sharing plates including pizzas, small plates and cicchetti, alongside larger pasta and ‘secondi’ dishes.
Signature dishes include sgombro bruciato (torched mackerel with horseradish and pomegranate); bistecca di manzo (35-day aged longhorn porterhouse with whipped potatoes and spinach); gamberi al griflia (grilled prawns with warm potato salad and cornichons); and crostata al cioccolato (dark chocolate tart topped with Italian meringue and hazelnuts).
Meanwhile, the drinks menu will feature an extensive Negroni section that includes 15 variations of the cocktail, alongside signature drinks including the eponymous The Sycamore, which contains gin, elderflower cordial, grapefruit bitters and prosecco.
"We’re really looking forward to introducing Londoners and visitors to Sycamore," says Robinson.
"Over the past year, we’ve been busy sourcing ingredients, speaking to suppliers (both here in the UK and Italy), and perfecting our dishes – and we can’t wait to showcase the incredible menu we have to offer.”
The huge restaurant space will include a 112-cover main dining room, alongside a 89-cover bar area.
Designed by Tonik Associates, the interiors will channel the same aesthetics of the hotel.
An open kitchen set in marble will overlook the main dining room and feature mid-century style furniture and lighting.
Middle Eight bills itself as a 'new lifestyle luxury hotel'.
Alongside Sycamore, the hotel will also include a subterranean bar, performance venue and screening room.