Silvena Rowe's eagerly awaited restaurant Quince at London's five-star May Fair Hotel will open on 7 June.
The Bulgaria-born chef's first solo venture will serve a menu of seasonal UK produce with Eastern Mediterranean influences. Some of the recipes will come from her latest cookery book, Purple Citrus & Sweet Perfume, with dishes influenced by the flavours of the "Oriental Mediterranean" region.
Typical dishes will include Ottoman-spiced lamb cutlets with tahini and black truffle sauce, green herb and spice salmon shawarma, and orange and orange blossom baklava. Average spend will be between £40 and £50 à la carte, while a lunch menu will be offered at £28 for three courses.
Interiors at the new restaurant will be designed by Martin Brudnizki, whose other London projects have included Dean Street Townhouse, the Club at the Ivy and St Pancras Grand. The main dining room will accommodate 90 guests and feature an open kitchen.
Meanwhile the design will be an interpretation of the rich heritage of the Eastern Mediterranean and cosmopolitan London. It will feature varieties of blues and greens, contrasting with accents of orange, copper and turquoise with a kaleidoscope of coloured glass marking the entrance. The bar area will be lit by intricate pendants, each consisting of thousands of silk strands.
General manager will be Kate MacWhirter, who will be assisted by restaurant manager Luca Fametti and bar manager Andrea Policella.
By Kerstin Kühn
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