The Albatross will open on 7 September at 8–10 Old Jewry, close to Bank station.
The pub will be run by landlord Chris Dunlop and landlady Alice Tayler, with former Goodman chef Chris ‘Howzit’ Piorkowski heading up the kitchen.
It will specialise in British seafood, with much of its shellfish, including native lobsters, held live in tanks.
The opening menu will include smoked mackerel toast; Devon crab toast; and seared scallop with burnt butter. Larger dishes will include roasted sea bass with brown butter and herbs; pan-seared turbot with beurre blanc; and chicken schnitzel.
Desserts will include sticky toffee pudding, chocolate soft serve and cinnamon milk cake.
The drinks offer will encompass a selection of wines and 15 draught beers.
Cocktails will include a mango daiquiri made with El Dorado three-year-old rum, mango vodka, sea buckthorn cordial and lime; a Jungle Bird combining El Dorado three-year-old rum, passion fruit, pineapple, lime and the pub’s house bitter blend; and an Albatross Martini made with Gin Mare, olive and a house vermouth blend.
The venue will also screen major sporting events and host live music every day.
The Albatross will initially open from Monday to Friday, with Saturday trading to follow at a later date.
Lunch will be served from 12pm to 3pm and dinner from 5pm to 10.30pm, while the bar will remain open throughout the day.
Wild Group’s London portfolio also includes Wild Tavern, Beast, Belvedere, Wild Izakaya and Pinna.
“We always wanted to do a pub — a new challenge. A pub is somewhere I grew up in, essentially. Possibly conceived in. It’s a place where, after a hard slog at work, you can just let it go and relax,” says Wild Group’s Crispin Sugden.
“Pubs are, for me, possibly the most important institution in Great Britain and the world. I bloody love pubs. When we asked ourselves what was missing from the City pub scene, we kept coming back to the same thing: somewhere British-led, with proper food, a different selection of draught beers that aren’t found on every font, great cocktails and wine, and a bit of fun.”