Alex Gauthier to open 123V at Browns in Mayfair

The chef is relocating his plant-based concept 123V​​ from the now closed Fenwicks to fashion boutique Browns Brook Street just up the road, taking on the site that was formerly home to Native at Browns​​.

Decorated by design studio Red Deer, the restaurant space will lead out to a courtyard where guests can dine among mature fern gardens and trees. There will also be a small terrace at the front of the boutique that will be the only outside terrace currently open on Brook Street.

The food offer is described as being a ‘celebration and evolution’ of the original 123V menu with a plant-based sushi selection. Signatures dishes will include nigiri made with 3D printed plant flank and kelp caviar; crispy rice with spicy tofu crab, guacamole, jalapeno and sriracha; California rolls made with tempura plant prawn, red pepper, red kelp caviar, and avocado; and sushi tacos.

Also on the menu are two new creations - Thai style summer rolls, and garden bowls.

“Sushi is a globally popular cuisine, which naturally lends itself to forward thinkers. It’s rooted in a fundamental artisan technique but is not afraid of innovation,” says Gauthier.

“It’s a luxury choice because of its style and playfulness, but it’s not exclusive. I see plant-based sushi as the next great global cuisine on the horizon, as it ticks every box - it’s delicious, sustainable, elegant, fun, and you don’t miss anything.”

The food offer will be complemented by an all-vegan wine list overseen by Gauthier Soho sommelier David Havlik.

“We’re super excited to be invited to open in Browns, and it’s comforting to know they share our vision for deliciousness and creativity with compassion,” adds Gauthier.

“I am very lucky to have been a chef in London for 25 years, and independent restaurateur for the last 15 years.

"This city has always been an exciting, creative and forward-thinking place to have a restaurant in. London encourages grassroots talent, gives new independent chefs and restaurateurs a way to bring their dreams a reality.

“I’m also very lucky to have the customers I have, who are prepared to try everything myself and my team come up with. It’s a real honour.”