The 294-bedroom hotel, currently under construction in what was the original Metropole Hotel from the 1880s and subsequently part of the Ministry of Defence, will open its doors next April.
Riccioli's restaurant will be called Massimo's Restaurant & Oyster Bar and will comprise a 150-seat venue including a 50-seat oyster bar and an 18-seat private dining room with its own kitchen.
The menu will be focused on seafood, with crudo, antipasti and oysters served at the bar throughout the day. In the restaurant typical dishes will include tuna black pudding with fish skin crisps; baked cod liver in balsamoka with sautéd spring onions and Porcini cookies; and monkfish tripe in fresh tomato sauce, mint and Pecorino cheese.
Front of house will be overseen by general manager Guillaume Glipa, who joins from acclaimed Japanese restaurant Zuma.
Interiors, designed by David Collins, will take inspiration from the late Victorian period of the building, mixing English and classic Italian architectural elements.
The £270m five-star Corinthia Hotel London is Corinthia Hotels' ninth property after hotels in Budapest, Malta, Prague, St Petersburg and Tripoli.
In addition to Massimo's restaurant there will also be a British restaurant at the hotel, a concept cocktail bar, boardroom meeting facilities and a refurbished grand ballroom.
By Kerstin Kühn
E-mail your comments to Kerstin Kühn here.
If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.caterersearch.com/tabletalk
Looking for a new job? Find your next job here with Caterersearch.com jobs