Sackville's, a new bar and grill focusing on black truffle, prime cuts of beef and gourmet burgers, is to open on Sackville Street in Mayfair, London on 16 July.
The 42-cover site will have a ground-floor dining room, a 16-cover downstairs bar and lounge, and four seats in the open kitchen.
Created by executive chef Wayne Dixon, former sous chef at Gordon Ramsay's Maze Grill, typical dishes will include ‘George's black burger', with a Wagyu beef patty on a dark truffle brioche bun, buttered with foie gras mousse and served with a truffle mayonnaise. Oher burgers will include the ‘fat pat', with a Wagyu patty, Angus patty, tomato relish, peppered pancetta and melted Emmental; and the ‘garden burger'; a falafel patty with tomato relish and a truffle mushroom purée.
Other main dishes will feature poussin baked with truffle oil and foie gras; and spaghetti with ox tongue, boar shavings and truffle dust. Starters include quinoa with fine beans, roasted garbanzo beans, kale and goji berries; and beef carpaccio with Parmesan and truffle oil.
Sides will include truffle mac and cheese, truffle mash and wilted kale with butter dressing; while desserts will be along the lines of chocolate fondant, or a Tequila lime pie served with salted popcorn.
All truffles will come from Istria in Croatia.
There will also be an extensive cocktail list and a wine and spirit list focusing on fortified wines and whisky, created by mixologist Monica Berg, formerly of Jason Atherton's Michelin-starred Pollen Street Social. The bar will also serve truffle-based snacks and small plates.
General manager will be Philippe Moreau, previously of the Shangri-La at the Shard in London, and the Cheyne Walk Brasserie in Chelsea.
Inspired by New York and the colours of a typical "autumn truffle hunt", the interior will have a palette of mossy green, teal and mustard yellow, with velour and leather banquettes, and exposed brickwork.
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