Brut & Barrel will combine elements of a Catalan xampanyería – a cava bar – with a speakeasy and counter restaurant.
The pair say they will not advertise the venue and have created a website that gives little away.
Marked by a brass B on the door, the 15 Dormer Place venue will have an unconventional entry system, with the way guests gain access changing each month.
“A word, an object, a rule, none of it explained. Anyone can come. Working out how is part of the evening,” the press material provided to Restaurant reads.
“We wanted a bar that doesn’t need to explain itself,” says Ross . “It turns out that takes quite a lot of explaining.”
Accessed via a staircase, the dimly lit cellar will accommodate up to 60 people, mostly standing.
The space will feature terracotta walls, a zinc-topped counter, wall ledges, old barrels and high stools, although the press release makes much of the absence of chairs.
The Spanish food menu will centre on pintxos and small plates, including flamed sobressada, beef tartare, manchego and smoked boquerones, alongside a sherry and saffron Basque cheesecake.
The drinks offer will focus on three private-label cavas made for Brut & Barrel by an estate in Penedès: a brut, a rosé and Malanit, a small-batch cuvée aged for 40 months on the lees.
The pair say no other bar in Britain serves the wines and describe pricing as “mid-range”.
Alongside the cava will be a short, rotating natural wine list featuring small growers, with skin-contact and orange wines among the options.
Dishes will have suggested wine pairings as well as cocktail pairings that will not appear on the menu.
“We don’t leave pairings to chance,” says Hannah . “The cocktail ones aren’t on the menu. You’ll have to ask.”
Brut & Barrel will operate on a walk-in-only basis, opening Wednesday and Thursday from 3pm to 11pm, Friday and Saturday from midday to 1am, and Sunday from midday to 10pm.