VOC Grill, King's Cross, London - 14 June
Executive chef Damien Wawrzyniak has helped create the seasonally-changing menu which features dishes such as pike with dandelion salad and sea urchin powder and chargrilled duck breast served with port-infused cherry compote.
"VOC has only offered bar snacks alongside our innovative drinks menu so the development of VOC Grill will be something completely new.
"The addition of the restaurant and the carefully-designed open kitchen will allow us to create unique lunch and evening menus and will also give us the opportunity to revamp and add some new excitement to our food offering within the bar," Matin said.
VOC Grill, King's Cross, London - 14 June.
