The 40-cover Bistrò by Shot will offer ‘home-style’ cooking with a French-Italian twist, using ingredients predominately sourced from local suppliers.
Head chef Fabrice Meier, formerly of Trinity, The Wild Game Company and One-O-One Knightsbridge, will serve a seasonal menu of breakfast, lunch and dinner, with a weekend brunch menu and Sunday roasts.
Breakfast dishes will include eggs benedict, french toast and corn fritters, as well as a range of smoothies and juices created in conjunction with the local Beyond Health physiotherapy clinic.
A set lunch menu will include starters such as Carabaccia (tuscan onion soup), salad of shaved carrots, mesclun and sesame seeds and quail leg with orzo pasta and parmesan, and mains such as mussels cooked in white wine with smoked panchetta and guinea fowl leg ballotine with carrot purée and nasturgium.
The dinner menu will showcase seasonal ingredients, with starters including cucumber cannelloni of Dorset crab, avocado mousse and soy gel and beef tartare with duck fat chips and mains such as rolled pork belly, crispy polenta, fennel purée and granny smith apple and pan–fried halibut with fregola, chargrilled baby Lleeks and hazelnut pesto.
A range of ‘nostalgic and indulgent puddings’ will include English rhubarb crumble, cremosa and honeycomb, and pickled ginger panacotta with cardamone shortbread.
The bar menu will be an evolution of sister bar Shot Espresso’s aperitivo concept, with small sharing plates such as charcuterie, fritto misto, and seasonal specials like oysters.
The venues wine list has been created in partnership with Fulham wine shop, Vagabond, and the restaurant will also serve classic cocktails and aperitifs.
Bistrò’s interior was designed by Charlie Borthwick of Cue Design and will include oak parquetry floor, lanterns, bespoke furniture and shelving fashioned from salvaged timbers and Corian.