The two-storey venue, which has a separate entrance to the hotel, will feature an 80-cover bar on the ground floor and a 54-cover restaurant in the basement when it opens on 12 May.
Alin Lucian Atanasiu has been appointed head chef and has created a menu with European, African and Asian influences.
A bar menu will focus on small plates and sharing dishes while the restaurant will serve dishes from an a la carte menu, including African spiced pork belly with scallop, carrot and miso purée, Prawn tempura with spicy tomato fondue on a banana leaf, and Pan-fried duck breast with bok choy, crushed sweet potatoes, plum and baobab sauce.
Continuing with The Wesley Hotel's environmentally-friendly focus, the restaurant will also exercise sustainable credentials. Atanasiu will source produce from local and sustainable suppliers for his seasonal menu and the bar will serve a range of biodynamic and organic wines.
The Savannah Bar and Restaurant's decor is 'inspired by nature and sustainability' with time as its theme. Much of the furniture has been made from recycled material and the bar is made from reclaimed wood while eco-friendly artists Stephanie Cole and Ptolemy Erlington have created artwork for the new venue.
Both the bar and the restaurant will open seven days a week within the 100-bedroom hotel which is named after Methodist Church founder John Wesley.