The 140-cover restaurant concept will serve breakfast, lunch and dinner seven days a week.
It comes from the team behind the Manicomio restaurants in Chelsea and the City.
Head chef Tom Salt's a la carte menu will have seven sections which include Crudo, a selection of raw plates of Mackerel, Moscato Grapes, Apple & Capers and Hereford Beef Carpaccio, fermented Kohlrabi, Reggiano and Hazelnuts. Also on the a la carte menu will be Josper which consists of Old Spot Pork T-bone, Onion Squash, Salsa Verde and Burnt Plums.
Veal Speidino will be available to share with Roman artichokes, pancetta and Marsala.
The weekend menu has an all-day brunch option to include hot Smoked Salmon Bagels with Burrata and Avocado and Short Rib Hash with fried Eggs and Devilled Jus.