Spanish food importer and restaurant operator Brindisa is opening a Tapas Brindisa at Battersea Power Station this autumn.
New for Brindisa, the restaurant will have a dedicated cheese and charcuterie bar, available to eat in or take away, alongside seasonal cheeses aged in Brindisa's cheese rooms.
Centred on Spanish home-cooking, the restaurant will offer seasonal tapas, with dishes including Alejandro chorizo braised in red wine on Navarrico chickpeas and lemon hummus; sobrasada and Bauma goats' curd stuffed figs and chestnut honey; and smoked Ortiz tuna with candied beetroot and burnt citrus. Chefs at the site will also host supper clubs, monthly tastings and cook-offs.
In a nod to the Power Station's heritage and art deco design, natural and reclaimed materials will be used throughout the restaurant, with wood and terracotta tiling. The restaurant will have a central bar lined with stools for relaxed counter dining with a daily changing bar snacks menu.
The restaurant is the latest to join the line-up at Circus West Village, the first phase of the regeneration of Battersea Power Station. Tapas Brindisa will sit alongside Francesco Mazzei's Fiume and Wright Brothers, which both opened last year. The restaurant will also have an outdoor terrace overlooking the River Thames.
Helen Carr, head of F&B and leisure leasing at Battersea Power Station, added: "The plans for the new restaurant sound fantastic and I can't wait for Monika and her team of talented chefs to bring a taste of Spanish life to the banks of the River Thames."
Circus West Village is also home to brands including Mother, No. 29 Power Station West, the CoffeeWorks Project, Vagabond, Tonkotsu and Cinnamon Kitchen.