Called Alfie’s, it will be overseen by chef director Ben Tish and head chef Stevie Phillip, who has previously worked at Blanchette and The Dorchester, and will serve ‘a refined menu exploring British and French classics’.
Dishes will comprise starters such as paté en croute; oysters; dressed Cornish crab; and Hereford beef tartare, served tableside. Main dishes will include comforting classics such as slow-cooked lamb shoulder; roasted brill with Cornish mussels and smoked mackerel sauce; and grilled monkfish with bouillabaisse.
For dessert, guests can choose from a selection such as pistachio soufflé; baked Alaska with raspberries; and a Pump Street chocolate and olive oil mousse.
The wine list has been put together by head of wine Charles Beaini, previously wine executive at Kerridge’s Bar & Grill at The Corinthia hotel, and will include a ‘black book’ of rare and exceptional bottles.
Tables will have white tablecloths with Alfie’s marking a return to a more refined, classic style of dining, according to the company.
“We are over the moon to introduce everyone to Alfie’s —an elevated dining experience with a focus on quality and seasonality,” say owners Sam and Georgie Pearman.
“The dining room will be a calm sanctuary from the hustle and bustle downstairs, and the perfect setting to share that with our guests, whether it’s for a celebration or an everyday escape.”
The Alfred Tennyson is housed in a Georgian townhouse and is named after the former Poet Laureat and is part of the Cubitt House pub and hotel group.
Alfie’s opens on 14 April.