Officially launched yesterday (1 February), Blue Fig offers Mediterranean-inspired small plate dishes with options including cumin-roasted carrots with goats cheese; slow-cooked beef short ribs; and Basque cheesecake.
The kitchen will be overseen day-to-day by head chef Wayne Gray. The 30-bin wine list - meanwhile - has been put together in partnership with the Bury St Edmunds-based Nethergate Wines.
Located within the former Neal’s Yard site on Abbeygate Street, Blue Fig seats 30 people downstairs with two private dining rooms upstairs. Design details include wood panelling and a deep blue and burnt orange colour scheme.
Reddy is behind Chi, a pan-Asian restaurant group with 11 sites across the UK.
Crepy and his son Alex own Amelie in Cambridge, which majors on flammekueche, a thin pizza-like dish that hails from Alsace.
The Crepys also run Chez Amelie, a pop-up Cafe at the Cambridge Cookery School.
Previously, Regis has operated several fine dining restaurants in East Anglia, including The Great House in Lavenham, Mariners in Ipswich and Maison Bleue in Bury St Edmunds.