Flavour Bastard is due to launch in Soho next month, founded by restaurateur Vic Singh and Pratap Chahal, founder of That Hungry Chef, a London-based fine-dining events company.
The menu, created by Chahal, is described as "cuisine-agnostic", combining flavours and techniques from different cuisines and cultures.
Chahal has worked in kitchens at Claridge's , Chez Bruce , Cinnamon Club and the Orrery Galvin Bistrot.
The dishes are designed to be shared, or can be doubled-up as large plates.
Tiny plates include white lentil, chorizo and pecorino doughnut and steamed rice cake with house kimchi, sesame and ssam.
Small plates include miso and mango glazed aubergine with peanut crumble and smoked aubergine relish; clouds of curds with pear and saffron chutney, pickled chilli and puffed rice.
Desserts are also on offer such as bergamot, lemon and cardamom tart with Japanese red bean, macadamia praline and banana ice-cream; and mayan-spiced milk chocolate and brownie mousse with bitter chocolate aero and lavender ice cream.
Drinks offering will be overseen by Nick Jones, founder of Wines of Momentary Destination - a pop up winemaker which created one-off wines for one year only, providing support to young winemakers globally.
The 20-seat bar will serve a Flavour Bastard own brew alongside wine, cocktails and sake.
The restaurant has been designed by AfroditiKrassa. The interior is inspired by the sculptures and work of Italian architect Carlo Scarpa and features abstracted references to its Indian roots.
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