Fermentation-focused restaurant the Soak will open in London Victoria’s Grosvenor hotel on Thursday.
The Soak’s food and drink menus will be focused around fermenting, soaking, steeping and brining.
Head chef Chris Zachwieja, who has previously worked for Michelin-starred Tom Aikens, will serve dishes including poulet noir with morels, asparagus and a wild mushroom kombucha; and wood pigeon, pearl barley koji, anchovies, flat turnip and fermented mooli.
He said: “We wanted to come up with a food concept that is unique to the area of Victoria and I love the way that steeping, soaking and brining techniques help to unlock the succulent flavours you can find in quality produce. The menu is therefore inspired by the current trend for pickled and fermented foods but also by my love for these techniques and intense flavours.”
Drinks will be curated by general manager George Angelpoulos, and include signature ‘soaked’ cocktails and the Soak’s house kombucha as well as a list of New World, organic and biodynamic wines and a range of craft beers.
The restaurant, which has its own entrance in Terminus Place and a late licence to 2am on Thursdays, Fridays and Saturdays, will also have a dedicated music platform, which will host live DJ sets and acoustic sessions.
Angelopoulos added: “We’re really excited to create an immersive and unforgettable experience for our guests at the Soak. Whether you’re looking for an evening out with live music and sensational cocktails or excellent food for a celebration, the Soak will have something for you!”