Opening on Clarges Street on 26 August, the restaurant will celebrate the craft of cooking over charcoal and serve premium dry-aged steaks and seasonal produce.
The 80-cover restaurant will be led in the kitchen guests by head chef Jordi Sebastianelli, previously of Le Petit Beefbar in Chelsea. He will oversee a menu that has a focus on British beef that is dry-aged in-house as well as beef from overseas, including Galician beef, Finnish Sashi, and Italian Parmesan-fed beef.
Dry-aged and sharing steaks will anchor the menu, with signature plates to include a 45-day dry-aged British rib-eye; and Galician côte de boeuf, alongside rotisserie chicken; seafood dishes; seasonal vegetables; and lighter plates.
An evolving selection of rare and heritage breeds, showcasing how breed, diet, ageing and terroir shape flavour, texture and character, will be also available.
At the heart of the restaurant will be a theatre kitchen as well as a marble bar. Interior features will include a deep red ceiling, alabaster pendant lighting, red and green banquettes, walnut burl tables, antique mirrors, and black mosaic flooring.
A resident DJ programme will also transition the space into a late-night destination.