Located on Fulham’s North End Road, the site is the first solo venture from restaurateur and live events specialist Patrick Falla, who has previously worked with industry names such as D&D London and JW Marriott. Set over two floors, it will feature a 45-person capacity downstairs bar and 60-seat upstairs dining area serving lunch and dinner. There will also be American-style brunch available at the weekends.
Head chef will be James Burton, whose training has included L’Enclume, Stoke Park and Gleneagles, followed by the Searcys site at London’s 30 St Mary Axe – often known as The Gherkin.
The menu is set to emphasise the hanger steak cut, delivered daily by Tom Hixson of Smithfield, with steaks at £10 per person or £20 for enough to share. Burton will also incorporate seasonal ingredients discovered thanks to his interest in foraging.
Dishes will include the Hanger Steak Sandwich, served with sticky onions, watercress and mustard in ciabatta; while desserts will be along the lines of the Hanger Sundae, made with meringue, fruit curd, vanilla and lemon pie, or a chocolate orange brownie with cornflake ice cream.
The drinks list will feature a wide range of cocktails, such as the Perfect Storm – a rum and ginger-based drink – or the Chelsea Sidecar, using gin infusions from nearby producer Sipsmith. There will also be beers from local brewery Freedom Beers.
Décor-wise, the interior has been created by Nicola Harding Design working closely with Falla, with the aim of creating a retro-style and relaxed feel, including distressed walls and lighting that changes with the time of day.