Chef Rishim Sachdeva has hit his £150,000 crowdfunding target to turn his "mostly vegan" Tendril concept into a bricks-and-mortar London restaurant.
Sachdeva launched a first round of equity crowdfunding via Seedrs on 31 May, following a residency at Soho's Sun and 13 Cantons, and has already raised £180,688 with 23 more days to go.
The chef said he was in the process of acquiring the lease for a 50-60 cover restaurant in London.
Dishes on the Tendril menu will include tostada with muhammara, winter squash and chard kimchi; Chinatown purple potatoes, sticky soy and sesame cracker; and chipotle mushroom, BBQ kale, walnut, crispy potato and gremolata. There will also be non-vegan dishes such as baked brie, truffle mascarpone, honey and seeded bread.
Sachdeva grew up in New Delhi, India, and moved to the UK in 2003 to study hospitality and tourism at Oxford Brookes University.
He went on to hold senior sous chef roles at Heston Blumenthal's three-Michelin-starred Fat Duck in Bray, Berkshire, and at London's Chiltern Firehouse under Nuno Mendes. He was also part of the senior chef opening team at the Dairy in London's Clapham.