The concept will be headed by former Wagamama chief executive Ian Neill, according to BigHospitality’s sister publication M&C Report.
Focusing on small plates, the menu will reinterpret Provençal cuisine for an urban audience, with a range of ‘sunshine food’.
The menu was created by Cooking in Provence author Alex Mackay, who trained and worked with Raymond Blanc before setting up a cookery school near Saint-Tropez.
The 95-cover all-day restaurant will offer a weekend brunch, artisan coffee, as well as cocktails and wines evocative of the south of France.
The drinks menu was imagined by French cocktail specialist Anthony Bannier and coffee enthusiast Dunne Frankowski.
Located on a former Strada site at the entrance to Exmouth Market, the venue features a horseshoe bar, with an additional 40 covers for outside dining.