Executive chef Andrew Lassetter and head chef Jonathan Villar - who previously worked with New Zealander chef Peter Gordon of London restaurant Providores and Tapa Room - will oversee the kitchen and menu.
Open from breakfast to dinner, the restaurant will serve a varied menu including big and small plates, snacks, brunch, raw, and cured dishes. Options will include soft-boiled eggs with Marmite, hot smoked salmon with scrambled duck eggs on brioche, and wild mushrooms with white miso and truffle on brioche.
Typical mains will include rare breed beef burger with chilli miso and quinoa onion rings, or grilled sea bass with watermelon, samphire salad, and rhubarb ketchup, all served with skinny fries, avocado and orange salad, or miso soup.
There will also be larger salads, from a menu including dragon fruit, tear drop radish, smoked bulgur wheat, tabouli, tahini, roast rare beef, mint, coriander, bean sprouts, and ground wild rice.
The restaurant, on the site of the former The Strand Dining Rooms, takes its name from Lord Nelson, whose column dominates nearby Trafalgar Square, over which the restaurant will overlook.
There will also be a private dining room on the mezzanine, and a separate outside drinking area.
With interior décor from designer Tom Dixon and his team - who in recent years also did the decor at Stevie Parle's Greenwich site Craft London, and the Mondrian hotel in London - the site is aiming to offer a bright, inviting space, with nods to Lord Nelson’s naval career. With floor-to-ceiling windows, the space will feature a pink concrete bar, green granite feature kitchen, green leather furniture, black timber booths, and lots of foliage in a bid to “bring the outdoors in”.
There will also be a pewter cocktail bar, black wood tables with brass rims, and pink “scoop” chairs.