The Duke of Richmond pub and dining room will be located on the corner of Queensbridge Road and Richmond Road.
Originally opened in 1841, the building will be refurbed to house a 30-cover dining room and a 20-seat outside terrace. The bar area will hold up to 35 and will feature a semi-open kitchen with open fire cooking to add theatre to proceedings.
The kitchen will be headed by Dublin-born Rory Shannon whose father owns Bistro One. Shannon moved to London in 2012 and has since had experience at the Canton Arms in Stockwell, before moving on to head chef position at the Winemakers Deptford.
The restaurant will offer a seasonal French Á la carte menu. Starters include lamb sweetbread and asparagus vol-au-vent and grilled Orkney scallop, charred purple sprouting broccoli and truffled Beurre Blanc.
Main course offerings include roast turbot and béarnaise; Swaledale lamb en croÁ»te with green beans and wild garlic butter; and an open lasagne of wild nettles, violetta artichokes and broad beans.
The dessert menu includes rum baba with grilled pineapple and whipped cream or crème brÁ»lée custard tart.
The bar will offer classic pub favourites with a French slant, such as Toulouse sausages with mash and roast shallots.
The latest opening comes three years after the launch of Oldroyd on Islington's Upper Street. It serves European-inspired small and sharing plates using British seasonal produce.
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