Brutes of Mayfair will centre around martinis built using a ‘martini card’, allowing guests to choose their base spirit, style and garnish.
Serves will range from dry, wet, dirty and ‘brutal’, finished with garnishes including blue cheese olives, Pickled Onion Monster Munch, gildas and chicken scratchings.
A martini barometer will offer guidance based on preference and weather, while the Brutes list features suggested combinations.
Limited-edition martini collaborations will see partnerships with chefs and restaurants, pairing drinks with snacks designed for the martini menu.
The wider drinks menu will feature classic and house cocktails made with a focus on raw, seasonal ingredients.
House serves will include the Seventh Stall, combining wasabi leaf vodka, yellow tomato, Brutes hot sauce and mustard seed caviar; and the Perdedor, involving London Dry gin, Fino en Rama, Miyagawa mandarin, lemon verbena granita and a Nocellara olive.
The back bar will focus on premium and limited-release spirits intended for classic cocktails, alongside a selection of British beers and a concise, varietal-led wine and Champagne list.
A small menu of plates and snacks is designed to complement the cocktails, highlighting British and European produce — from a French dip au jus to oversized potato crisps topped with sour cream, chives and N25 Beluga caviar.
Designed with North End Design Studio, the interior blends mid-century modern forms with classic British detailing, drawing inspiration from early 20th-century tailor shops, cocktail bars and 1960s Mayfair meeting spots.
The central bar seats 12 and acts as the focal point, while a British racing green leather banquette and vintage Persian rugs create a small lounge area. Heritage materials, chequerboard flooring, bespoke mosaics, nickel and sapele hardwood complete the space.
The venue will also feature a bespoke sound system by Marquee playing jazz, British hip-hop, soul, funk and grime, with the space set up for DJ events and private hire for up to 35 guests.
“At Brutes, we set out to create a bar with a real sense of place — something rooted in London and the street it lives on.
“The bartenders take centre stage, creating a communal atmosphere where guests feel part of something unfolding through drinks, music and service.
“It’s the kind of bar we’ve always romanticised — a classic experience brought up to date.”
Brutes of Mayfair will open Wednesday to Saturday evenings.
The bar marks the first independent venture for the duo, who met at JKS Restaurants and bring nearly four decades of experience to London’s hospitality scene.
Stevenson has led beverage strategy for more than 25 venues, including eight Michelin-starred restaurants, with senior roles at Fluid Movement and JKS Restaurants, where he served as beverage director.
Mazuch began his career at Ronnie Scott’s before rising to prominence under Tony Conigliaro at The Zetter Townhouse. He later joined JKS as group beverage creative, collaborating with Michelin-starred chefs and shaping produce-driven cocktail programmes for concepts including Kitchen Table, Lyle’s, BAO, Gymkhana and Ambassadors Clubhouse.