Nessa
Nessa will open in Soho on 6th March, from the team behind Mortimer House, with chef Tom Cenci at the helm.
Nessa will be a modern bistro serving a menu of classic dishes using produce from Britain and across the channel.
Small plates will include Brioche with black pudding and brown butter noisette; celeriac carbonara, confit egg, parmesan breadcrumbs, truffle; and steak tartare with beef fat Pangratatto, raw egg, charred bread.
The 98-cover restaurant will sit on the ground floor of the new 1 Warwick members’ club.
London Shell Co.
London Shell Co., the floating seafood restaurant in Paddington Basin with two restaurant barges, opens its first bricks and mortar site on Swain’s Lane in North London in March.
The Hampstead Heath site will be both a seafood bar and a fishmonger, and there will also be a wine shop.
Between 4-6 pm every day, London Shell Co. will offer its ‘£2 Oyster Top Up’ menu, where all oysters are just £2 each and happy hour on cocktails and wines by the glass.
ArtSpace Cafe, Claridge’s
Claridge’s has opened a new cafe, serving toasties, crepes, madeleines and cakes in a new space in the hotel.
ArtSpace Cafe is open daily for breakfast and lunch and has its own entrance on Brook’s Mews.
JOIA
Henrique Sá Pessoa, one of Portugal’s most celebrated chefs, opens JOIA, an Iberian restaurant on the top floor of the new art’otel London Battersea Power Station.
The menu at JOIA is influenced by the robust flavours and cooking techniques of Catalonia and Portugal.
Dishes at JOIA include grilled leeks with romesco with rocket and hazelnut salad; Salted Cod Esqueixada with pickled red onion and orange; Grilled carabineiro with orzo bisque and coriander; Braised Iberian pork cheek with apple and turnip puree, fig and plum chutney.
The Ninth
This month sees the return of Jun Tanaka’s Fitzrovia restaurant The Ninth with a full refurb after a fire in the summer led to a seven-month closure.
The menu will include dishes such as salted beef cheek with sourdough, pickled radishes and dulse; langoustine ravioli with Merinda tomatoes; and Jun’s signature pain perdu with tonka bean ice cream.
Zapote
A new contemporary Mexican restaurant, Zapote, has opened at the former St Leonard’s site in Shoreditch.
The restaurant is the first permanent site from chef Yahir Gonzalez and restaurateur Tony Geary.
Zapote has an open charcoal grill and new cocktail bar set around an elegant horseshoe-shaped counter.
Dishes include wild mushroom quesadillas, grey mullet recado rojo, scallop ceviche, and lamb neck tortillas.
The Butter Club
Two celebrated young chefs from Amsterdam, Gabriël Verheij and Alexandre Scour, have opened The Butter Club (TBC) on Notting Hill’s Golborne Road, bringing their ‘inventive luxury comfort food to London for the first time.’
Dishes include BBQ langoustine and Sichuan butter sauce; yakitori leek or maitake mushroom with po – Korean dried meat or fish; Hokkaido milk bread lobster roll; and their signature fried buttermilk chicken brioche feuilletée.
Socca
Claude Bosi’s latest restaurant, Socca, brings the French Riviera to South Audley Street in Mayfair.
Dishes include Globe artichokes & Ortiz anchovy dip; a salad of puy lentils, confit shallots & sherry vinegar; Blue lobster Orecchiette and Shellfish rice; Troncon of Turbot, sauce Romanesco and Whole baked Sea Bass in salt crust.
Story Cellar
Chef Tom Sellers will open a Paris-inspired rotisserie at 17 Neal’s Yard in March.
Story Cellar – in part named after the chef’s award-winning Southwark restaurant – will serve rotisserie chicken, as well as house terrines, changing grills of meat and fish, charcuterie, and smaller plates designed for sharing.
Archway
Former River Café chef Alex Owens will open a new Italian restaurant under an old railway arch in Battersea.
Archway, not far from Battersea Park, will be the first restaurant from the hospitality group Spook London, and will ‘bring guests a relaxed and intimate dining experience’ with new world wines and seasonal dishes.
Dishes include pappardelle with radicchio and scamorza, wood roast scarlet prawns with nduja, and deep-fried quail with celery, capers and aioli.
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