The Lavery, which takes its name and inspiration from its history as the former home and studio of Anglo-Irish painter Sir John Lavery, will be led in the kitchen by Yohei Furuhashi, whose career includes nine years at The River Café, as well as stints at Petersham Nurseries and Toklas.
Front of House will be overseen by Alcides Gauto, previously of Toklas, Llewelyn’s, and Rochelle Canteen, with Martin Cohen, whose career spans venues including L’Escargot, New York’s Odeon, and the launch of Rochelle Canteen, consulting as creative director.
Furuhashi’s menu will highlight Mediterranean seasonality while incorporating influences from the British Isles, drawing inspiration and produce from Scotland’s Balcaskie Estate.
Example dishes from the daily-changing spring opening menu include: capocollo and broad beans; pappardelle, slow cooked rabbit, tomato, bay, green olive, chilli; gnocchi di patate, fresh peas, hen of the woods and ricotta salata; Scottish scallops, alubia beans, radicchio, marjoram, caper, anchovy; pork chop, braised endive, Dijon, tarragon; rhubarb galette ; and the ‘Lavery mess’ (pictured above) made with pomelo and passion fruit.
There will be a concise, European-focused wine list with plenty of classic grape varietals as well as some orange blends.
The opening of the restaurant will be followed later in the spring by Café at The Lavery, a ‘relaxed yet refined’ space serving morning and light seasonal lunches.
Design elements will include original fireplaces, intricate cornicing, ornate plasterwork, a zinc bar, and baroque-style mirrors. Central to the design of the restaurant will be furniture sourced from 20th-century hospitality spaces, including the Hotel Excelsior in Venice, the Groucho Club London, and La Chaux-de-Fonds in Switzerland.