Jointly owned and operated by Australian chef Brett Redman and fashion consultant Margaret Crow, the venue will be located at the intersection of Dalston, Haggerston and London Fields in the former Richmond Arms pub, which was more recently an Egyptian restaurant.
The menu will feature a raw bar serving different types of oysters and clams, as well as carpaccios and tartares. Dishes will include scallops ‘ceviched’ in Sicilian citrus with basil, and a Shetland mussel salad with diced razor clams and horseradish.
On Sundays, a family-style roast will be served until late.
Drinks-wise, Negronis will be served on tap every day alongside a classic cocktail list and a selection of natural, raw wine.
The duo has been working on the venue for the past year, transforming it into a ‘friendly, welcoming neighbourhood spot’. The interiors will include a mixture of antiques and contemporary features to add to the period details of the building. The design will be built around modern ‘uplifting’ colours, amber lighting and a marble-topped bar.
The Richmond will be open seven days a week, from the early evening during the week for snacks and an 'oyster happy hour' as well as dinner and late drinks. At the weekends it will open from lunch to midnight.
Redman opened his first restaurant venture, Elliot’s, in Bethnal Green in 2006, followed by The Pavilion in Victoria Park in 2007.
He then launched the second Elliot’s in Borough Market in 2011, for which he received three Michelin Bibs Goumands. Elliot’s Borough Market also featured in the Good Food Guide.