The 4,435sq.ft site will house a restaurant and a butcher shop.
Founder Charlie Carroll is hoping that along with steak, the restaurant will have a different take on desserts and British craft beer.
“The Henrietta Street space is by far the largest we have worked with and has allowed us to consider features that we’ve always wanted but never had room for,” he said.
“Alongside the incredible AvroKO Design Group in New York, we have been working on a new dessert approach, a different take on British craft beer and a working butchery in the middle of the restaurant.
“As always, our core focus is the meat itself, which is why our own herd from Flat Iron Farm will supply the new in-house butchery at Covent Garden.”