The restaurant was opened by ex-Brunswick House chef Nicholas Balfe as a pop-up above Cannon & Cannon's deli in Brixton Market in 2012, and it became a permanent fixture in 2013.
Now the team has taken over the former deli space and is transforming it in to a bar area serving small plates, with house-made syrups and preserves available to buy.
Dishes will include slow cooked rabbit ragu with house-made pappardelle; and ‘nduja croquettes with aioli.
Salon has also acquired the next door wine shop, where guests will be able to buy bottles to bring in to the restaurant for a small corkage fee.
The original upstairs restaurant is getting a revamp with new banquette seating, and a menu including whole baked aubergine with smoked almond cream, preserved blackberries and rainbow chard; and Brixton fig leaf ice cream with Wye Valley blueberries, and damson syrup.
“I’m looking forward to reopening Salon with its beautiful new design and sharing it with our loyal customers, but it will also breathe new life into the restaurant, and renew the space for the next part of our journey - something we’ve all worked hard for over the past four years,” says Balfe.
The restaurant is also lining up wine tastings, dinners and collaborations later in the year, so watch this space.