The restaurant will open in February 2018, whilst the second stage of Harrods’ ‘The Taste Revolution!’ transformation of its famous food halls will be underway.
The 55-cover restaurant will serve a menu created for Harrods by executive chef Alessandro Verdenelli. Options will comprise dishes such as Alaskan crab, quinoa and avocado; tagliatelli with red prawns, fior di zucca, anchovies and stracciatella; and lamb rump with cicoria, a type of Italian spinach.
Open from 10am until 10.30pm, the restaurant, designed to remind diners of the interior of a luxury yacht, will also serve Italian coffee and aperitivos.
The redevelopment of the department store’s food hall is being overseen by Harrods food and restaurants director Alex Dower, in partnership with a team of food experts, including 150 in-house chefs.
The first part of the transformation, opening early next month, will comprise the refurbishment of The Roastery and Bakehall, designed by David Collins Studio. Further stages will launch throughout 2018 and 2019.
The Bakehall will house 14 bakers, producing 80% of the store’s bread, with more than 30 new loaves available, including a Harrods signature sourdough. The Roastery next door will provide 35 coffee blends, including a signature ‘Knightsbridge’ blend, and will produce all the coffee that Harrods uses in both its food halls and restaurants.
Chucs Bar & Grill Harrods will be the third West-London site in the brand’s portfolio, joining Chucs Dover Street and Chucs Westbourne Grove.