Chef Skye Gyngell has announced that her first solo venture Spring is set to open on 14 October 2014.
Featuring a menu that takes its cue from the seasons, Spring will sit in Somerset House's New Wing, the first time that this space will have been open to the public for more than 150 years.
Gyngell's menu will comprise eight, starters, eight mains and five desserts, including cheese.
Sample dishes will include grilled langoustine with seaweed butter, roasted turbot with porcini and bone marrow, and buttermilk cream with rye shortbread and damson ice cream.
The wine list, dominated by French and Italian bins, has been developed by consultant Jack Lewens and head sommelier Frank Embleton, who has joined the restaurant team from The Clove Club.
Sofia Franc will lead the team as general manager, bringing with her extensive experience from time spent at The River Café and Petersham Nurseries. Head maitre'd Sarah Flyckt joins the team, with experience gained at London restaurants The Delaunay and The Wolseley, while Gyngell's long-term business partner, Marie Jacks, will overseeing Spring as director of operations.
Commenting on the launch of Spring, Gyngell said: "I'm thrilled to be opening a restaurant in the very centre of London that will remain deeply in tune with the land and the seasons. My cooking has always been driven by a respect for beautiful ingredients, and I feel truly privileged that my first solo venture will allow me to share that pleasure with others every day in this historic setting. I hope this wonderful room will become the scene of many memorable, convivial meals."
The 100-cover dining room's interior will be simply decorated with enclosed atrium garden, by landscape designer Jinny Blom, at its centre.
Artwork by Emma Peascod and Valeria Nascimento, natural oak flooring by Danish brand Dinesen, and interior design by Briony Fitzgerald also feature.