Lennox, described by Simeone as ‘the other side of the coin’ to his established portfolio, will focus on the food, with the kitchen placed centrally and fully visible to guests.
The space will also include visible dry-age fridges and a Japanese barbecue that anchors the fire-led cooking approach, supported by a bespoke cooking suite.
Set to open in late March, Lennox will offer a maximum of 56 covers across the restaurant and bar, including 18 bar seats, with full dining available, and a six-seat Chef’s Table launching alongside bookings.
The menu will focus on nostalgia, technique, and indulgence. Early dishes under development include scotch egg with brown sauce and black pudding; buffalo squid with nori ranch and pickled celery; loaded potato skin with oxtail ragu and sauce Diane; fish finger with gribiche and smoked bacon butter; gnocchi with chicken wings, parmesan, and truffle; lamb belly with katsu curry, pomegranate, and preserved lime; and cod with brown shrimps, celeriac, and brown butter.
Described as ingredient-led and technique-driven, the menu does not follow a single cuisine and is set to evolve constantly to use the best ingredients available without following a rigid seasonal structure.
Daily specials and regular new additions will ensure that the offer remains dynamic.
The design will feature steel, concrete and raw materials alongside low lighting to create an intimate setting with a focused light on each table, ensuring the food remains the focal point.
Unlike the growth trajectory of Six by Nico, Simeone is clear that Lennox is not designed as a scalable concept.
He also sees the restaurant as an opportunity to foster a healthier, more considered kitchen culture, creating an environment that supports both creativity and people.