Portuguese chef Luís Baena is set to head new restaurant Notting Hill Kitchen, which will open on the site of Notting Hill Brasserie on Kensington Park Road.
The restaurant, a joint venture between James Paget, non-executive director of healthy quick service chain Pod, Filipa Teixeira and Godric Walker, will aim to offer a new take on modern Portuguese and Spanish cuisine.
The eclectic menu will focus on seasonal, high quality ingredients while the interior was conceived by Spanish interior designer Sandra Tarruella.
An all-day menu by Baena, who has previously worked with chefs such as Paul Bocuse, will include a selection of grazing dishes and shared plates, while a more traditional three-course option will be available at lunch and dinner.
Dishes are set to include Alentejo D.O.P pork cheek confit with truffled bread & bacon crumble; slow cooked Iberian milk-fed baby lamb; sautéed fillet of Atlantic turbot with sweet potatoes and celery purée & garlic chips; and seared pink swordfish with seaweed and dashi creamed rice & Azores cheese.