Located on the south east corner of Eelbrook Common, the venue will serve a menu of breakfasts, mezze-style small plates, main courses and home-made desserts created by head chef Brett Barnes, who has gained experience at Soho hotspot, Duck Soup, Michelin starred Fäviken, Arbutus and Mark Hix.
With full-length doors and a covered, heated terrace, it will focus on year-round outdoor eating with stunning views.
“For us, Eel Brook Common epitomises the vibe we want to create in our restaurant. The whole area has a great community spirit and a real village feel, nestled away in a trendy corner of West London,” restaurant manager Olga Ciobanu told BigHospitality.
“What’s particularly special about the South East Corner of Eel Brook Common is its sweeping vistas, which provide this space with the perfect backdrop for spectacular outdoor dining – an opportunity, which was too tempting to pass up!”
The food at Eelbrook has been inspired by European and North African cuisine, with a range of small mezze-style dishes to accompany the main dishes and sharing platters.
“As an all-day eatery, we wanted to provide our diners with a strong selection of small plates, synonymous with the tapas or mezze style of dining which complements our casual, alfresco dining space - an ideal spot for meeting with friends and enjoying a few drinks,” said Barnes.
“These smaller dishes also serve as a taster to showcase the exquisite larger dishes we have on our main menu.”
Small dishes on offer will include salt cod brandade with seaweed bread and pork cheek croquettes with burnt onion sauce, while mains will range from cod confit with crab, courgette flowers & crab sauce to grilled salt marsh lamb rump served on fresh coco beans & sauce vierge and ricotta & nettle gnudi, with peas, broad beans & marjoram.
A trio of sharing mains - 900g grilled rib steak, whole salt baked brill and plateau de fruits de mer – will also be available, and a selection of homemade desserts will include summer berry gratin champagne sabayon with pink peppercorn biscuit.
Open from 10am, Eelbrook will also serve breakfasts such as homemade muesli, fresh fruit scones and pancakes as well as classics such as kedgeree and a 'full English' featuring cured meats and sausages prepared from scratch.
A selection of grazing items from Eelbrook’s small plates menu as well as the full breakfast menu will also be available later in the morning.
“Brunch is more of a social affair, with a menu of sharing plates such as Turkish çilbir, a fiery baked egg dish, perfectly paired with a whole home-made Fougasse loaf ideal to tear, share and get dipping,” explained sous chef Aidan Brooks, who trained in Spain under internationally renowned chefs including Carles Abellan of Comerç 24.
A selection of fresh juices and smoothies will be made in house daily, with artisan coffee and English and flowering teas available alongside a wine list and cocktail menu.
The bulk of ingredients used by the restaurant will be sourced locally from British producers.
“Fresh, tasty ingredients are integral to producing the best quality food for our diners, so this is really important to us at Eelbrook,” said Barnes.
Eelbrook’s interiors have been created by Wagamama and Hakkasan designer Haruo Morishima, who worked in collaboration with architectural designer Kok Loong Wong.
“The interior is designed to be neutral and light with smooth blond woods to reflect the surrounding grand maple trees dotted around Eel Brook Common,” said Ciobanu
“By blending Eelbrook into its natural environment, we hope that it will provide a truly seamless outdoor dining experience, with a focus on the delicious food that we’re serving and the natural beauty of Eel Brook Common.”
Eelbrook will open on Eel Brook Common, New King’s Road, Fulham, London, SW6 4SE on 28 July.