The 60-cover restaurant, set across two floors, includes a bar at ground level and an open kitchen on the lower floor.
The menu features British, organic ingredients such as Sirloin of grass-fed beef, shin of beef organic ale pie and Rhug farm chicken and tarragon croquette. Vegan dishes include Roasted heritage beetroot and butternut squash and Wild forest mushroom risotto.
Founder and first-time restaurateur Andy Kent, who named the restaurant after his daughter, said he wanted to open a restaurant using organic ingredients where possible.
“The organic movement has grown fast in the last few years," he said. "Organic means working with nature, highest levels of animal welfare, no manufactured herbicides or artificial fertilisers and lower levels of pesticides. I combined my love for nature together with the passion for the best British ingredients.”
The restaurant on Belsize Lane, which opens for dinner Tuesday to Friday and for breakfast, lunch and dinner at weekends, is overseen by general manager Kirsty Landles, who is hoping to draw in some of Belsize Park's famous residents.
She said: “Belsize Park is already a lively area, but we will deliver an excellent standard of service at all times and I’m confident the guests will enjoy it.”