Pavilion restaurant will have a contemporary feel and can seat 60 diners inside. It also features a champagne bar and a deli and will serve modern British dishes with seasonal produce.
Pavillion will be run by Simmonds, who has previously worked at London hotels such as The Ritz, The Halkin and The Lanesborough. He has also worked with Marco Pierre White and Raymond Blanc and ran the Michelin-starred Adam Simmonds Restaurant at Danesfield House.
The menu will focus on local British produce and Simmonds has sourced all ingredients the restaurant will use himself. Pavilion will also produce its own jams, chutneys and pastries in-house.
Pavilion’s food has been described by Simmonds as ‘modern with intensity of flavours that work perfectly on the plate without being over-complicated.’ The menu includes dishes such as confit mackerel, smoked sturgeon and oyster with pickled cucumber and Granny Smith, and slow cooked loin of lamb with belly, burnt aubergine, goats curd and anchovy gremolata.
The restaurant will be open for breakfast, lunch and dinner and will also serve take-away options such as salads, sandwiches and snacks from the deli throughout the day.
Interiors, champagne bar and deli
Pavilion’s interiors have been put together by the interior design team at designLSM. The décor aims to give the restaurant an elegant and contemporary feel. The restaurant has worked closely with florist Paul Morris and hand-made bouquets of flowers will be displayed along brass shelving near the entrance to Pavilion.
The champagne bar has been positioned at the centre of the restaurant and has seating for 22 people. It was created with Marquina marble and brass inlays, and features a pewter top, brass wine gantry and illuminated glass pillars.
To the left of the champagne bar is the Carrara marble deli counter, which will display fresh produce as well as breads and pastries that have been baked on-site. Pavilion also features an open kitchen so diners can watch the team as their food is prepared.
Pavilion’s deli will offer more than 50 varieties of cheese and British cured meats that are sourced from Cannon & Cannon in London. The champagne bar will be stocked with drinks purchased from independent suppliers and will also offer its own menu separate from the restaurant.
The restaurant also has a 40-seater private terrace outside for the use of ‘social’ members of the attached Pavilion business members’ club.
Pavilion is located at 96 Kensington High Street and will be open between 7am and 11pm.