8 Hoxton Square, the second venture by the founders of London restaurant 10 Greek Street, has opened on the site of Master & Servant, which closed for good less than a year after opening.
Cameron Emirali and Luke Wilson opened their new 50-60 cover restaurant, featuring an eight-seat private kitchen table, yesterday. Australian-born chef Emirali, who previously in the kitchen of the Wapping Project, is expected to head up both kitchens, serving a daily changing menu of seasonal ingredients at 8 Hoxton Square and 10 Greek Street.
Sample dishes include: Swiss chard & ricotta malfatti, brown butter & sage (£6/£12); grilled mackerel, crumbed celeriac, spinach, pine nuts, raisins & salsa verde (£13); and smoked beef short rib, potato & Gorgonzola gratin, kale (£38 for 2).
A private kitchen table that seats up to eight diners is available to book.
The approach to the wine list will also be mirrored at the restaurant, which aims to offer "exciting, regularly changing" wines, in a broad range of styles, grapes and regions, and with low mark ups. There will also be a little black book of rarer odd bottles available from the cellar.
Soho restaurant 10 Greek Street opened in 2012 to critical acclaim. The Observer's Jay Rayner wrote at the time that there is "nothing showy about how ingredients are brought together".
"You will not swoon at the originality of anything. There are oceans of technique but it is worn very lightly; so lightly, in fact, that it may only be as you come to the end of the meal that you will recognise how well you have been fed," he said.
Master & Servant was the brain child Matt Edwards, the former head of A&R at EMI turned Masterchef semi-finalist and chef at both Hix and St John, and head chef Luke Cleghorn, also from St John. It opened on 1 March 2013 to mixed reviews.