The 120-cover European-inspired restaurant will take over the site previously home to the Collection on Brompton Road and will serve classic and contemporary dishes.
It will include a bar, upper mezzanine and three large trees as part of the interior décor, along with a private dining room for up to 24 guests.
Daniel Phippard has been appointed as head chef and will work closely with Sellers, who will be an advisor and director of the restaurant.
Sellers said: "We want this to be one of the hottest places in London with people relaxing and enjoying themselves. Good food, good drink and a beautiful space."
Typical dishes will include light options such as crab with avocado and apple; tuna with ginger and green onion; kale with aged goat's cheese and shallot and quinoa with celeriac and smoked egg emulsion.
Main courses will feature sea bass with asparagus and chervil; black truffle tagliatelle; monkfish with squid ink and courgette; veal chop with black truffle and Madeira sauce and aged rib of Galician beef with marrowbone.
Desserts include plum tart with vanilla ice cream; white peach soufflé with Champagne and elderflower sorbet and cinnamon doughnuts with salted caramel and apple.
The general manager will be Sam Sédécias, who formerly worked at Nobu and Chotto Matte. He will be assisted by Jay Decker, who has worked at the Ivy and Sushisamba.
Keira Pearse has been appointed as the operations manager, having previously worked at Shangri-La at the Shard.
Bar manager Eric MacDonald has devised the fresh, nature-inspired cocktail menu, and master sommelier and consultant Gearoid Devaney has assembled the wine list, incorporating many exclusive small growers.
Sellers already has his own restaurant in London with Michelin-starred Restaurant Story, along with British pub Lickfold Inn in West Sussex.
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