Restaurateur Bal Thind and chef Victor Garvey are set to launch modern Spanish tapas restaurant Bravas on St Katharine Docks, London, next month.
Open for lunch and dinner, the restaurant expects to achieve an average spend of £15 and £28 respectively.
Sample dishes from the menu, created by Garvey, include Jerusalem artichoke canelone with Medjool dates, grapefruit and beurre noisette; and seared Mediterranean seabass fillet with Donostiarra sauce and the classic tapas croquetas, chipirones and patatas bravas.
Tapas prices start at £3, but the average will be £7.50, while George Matzaridis, formerly of Hakkasan, has created the Spanish-themed cocktail list.
The restaurant interior features British furniture, with much of it reclaimed. The long bar dates back to the 1800s and was salvaged from a Welsh church, and the bar stools are former tractor seats, with cushions made from grain sacks.
Thind was an original investor in Hakkasan, Yauatcha and Busaba, while Garvey, who was born in New York but grew up in Barcelona, worked at Mugaritz and Akelarre before opening his first restaurant, Acacia, in 2010 in Southern Spain.