The restaurant marks the first solo project for young chef Msetfi who has created three tasting menus including vegetarian options which reflect his Michelin-starred training and passion for British ingredients.
The kitchen is supported by new senior sous chef, Chris Hopkins and current senior sous Thomas Moore.
Signature dishes include warm Ibeìrico ham with Parmesan, Bramley apple and nasturtium, English asparagus, morels and Vin Jaune, poached native lobster.
A wine pairing menu is also available with bins chosen to complement the food by Sommelier Zareh Mesrobyan.
The 1930’s-inspired restaurant, designed by Tony Filmer, boasts its own private entrance on Clarges Street. The dining room is lined with aged oak wood panelling, Carrara and Nero Marquina geometrical, monochrome marble floors and forest green velvet banquettes threaded with gold and British racing green.
In addition, from hidden alcoves behind bronze and cast glass screens to long banquettes, the private dining rooms can seat up to 22 people.