Skye Gyngell's restaurant Spring in London's Somerset House has launched a new set of dining spaces called the Salon.
The trio of dining areas will comprise tree-lined tables at the front of the restaurant, a dining bar and an atrium garden, adding a total of 45 extra covers to the original 100-cover restaurant.
The space has been created by Australian interior designer Briony Fitzgerald, sister to Gyngell.
The areas will be flooded with natural light from the atrium's glass ceiling, while flora and fauna designs by landscape designer Jinny Blom will create a natural backdrop bringing the outdoors inside.
The Salon will open from noon until 11pm, Monday to Saturday, and from noon until 5pm on Sundays.
It will offer small plates, cheeses, seasonal ice-creams and wines by the glass and will reflect Gyngell's ingredient-led style of cooking. Dishes will include confit of fennel with crème fraiche and roe (£7); pan fried monkfish liver, soda bread, salted butter (£8); piccolo fritto of artichoke & lemon with warm aioli (£6); and Ortiz anchovies on toasted sour dough with chilli and fontodi extra virgin olive oil (£10).
A selection of seasonal ice-creams created by Spring's head pastry chef, Sarah Johnson, will also be available alongside a cheese plate.