Three former members of Mark Hix's restaurant team are set to launch their first solo venture in London's Soho next month.
Manager Rory McCoy, chef Julian Biggs and PR manager Clare Lattin, who all met while working at Hix Oyster and Chop House in Clerkenwell, have taken over the former site of Zilli Green on Dean Street.
They will reopen the 40-seat restaurant towards the end of September offering a small, affordable menu and eclectic wine list.
The daily-changing menu at the yet-to-be named restaurant will take inspiration of the team's favourite dishes from around the world, offering seasonal British ingredients.
Typical dishes will include Castelluci lentils with watercress and goats' curd; girolles with fried egg and sourdough crumbs; or slow roast shoulder of lamb, new season garlic sauce and broad beans. Average spend will be £15 to £20 a head.
"It will be a neighbourhood style everyday restaurant and we want to support small local suppliers," said Lattin.
"The menu will be small, about three to four dishes. Similarly our wine list will be small and evolving, showcasing artisan producers making characterful wines with a leaning towards the natural because we love their unruliness."
By Kerstin Kühn
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