Hide & Seed, a new Portuguese-influenced restaurant, is set to open in the Lodge hotel in Putney, south west London, next month.
Ricardo Soares will head up the kitchen of the 30-cover restaurant, using his Portuguese and African background to deliver a modern menu that aims to revive forgotten or overlooked ingredients.
Sample dishes include 22-hour cooked pig's head with smoked pepper jam, crispy pig's ear and pea; langoustine, coffee-poached brill, bread broth and coriander; and strawberry and rhubarb caramel, beetroot cream cheese sorbet.
The bar will offer cocktails using fresh berries, herbs and flowers, including Jack's Hive, made with Jack Daniels, lime and honey with cranberry and rosemary; and Greenhouse, comprising Havana rum, sugar, angostura bitter, mint, lime.
Ben Hirschfeld, owner of the restaurant and hotel, has compiled the wine list, which features Champagne from Palmer & Co. The beer selection includes local craft beers and Meantime on draught.
The interior will be divided into two distinct areas: an intimate 12-cover dining room in the library and a spacious lounge for more convivial dining. Design details include a curved textured granite bar, antique mirrors and animal hides.