Avi is billed as a bold new concept that blends influences from both countries, offering “a refined take on nostalgic, crowd-pleasing dishes” with premium twists.
The 45-cover space will lean into a classic French bistro aesthetic, featuring rustic wicker chairs, white tablecloths and intimate, low lighting.
The kitchen is headed up by Joshua Conte, whose CV includes The Boathouse in Henley, The Crown at Bray (when it was part of Heston Blumenthal’s restaurant group), Chiltern Firehouse and The Dorchester.
Designed for sharing, the menu is split into small plates, flatbreads and burgers, homemade pasta, fish, grill and sides.
Dishes include New York fried chicken and caviar; caviar fish and chips; LA brioche noire lobster roll; entrecôte baguette and fries; and the signature ‘Le Big Mac avec truffle’.
The pasta selection features spicy tomato tequila paccheri and red claw lobster linguine.
From the seafood section, dishes include carabineros with spicy butter, Mozambique squid on a bed of peri-peri sauce and sea bass tom yum.
From the grill, guests can choose between côte de boeuf; fillet steak with smoked bone marrow.
In addition to its all-day dining offering, Avi will serve a premium breakfast menu tailored to its hotel setting, open to both guests and the public.
The breakfast menu pairs classic favourites with elevated touches with options including brioche French toast, shakshuka-style baked eggs, crab brioche and potato rösti with smoked chutoro; and avocado and grilled heritage vegetables.
The Prince Arthur launched in early 2025 and offers a Basque-inspired menu.
Its kitchen is led by Adam Iglesias, formerly of Brat and Barrafina.