Restaurant radar: December 2017

By Georgia Bronte contact

- Last updated on GMT

Restaurant radar: December 2017

Related tags: London

From the ever-expanding empire of Caprice Holdings to the UK outpost of a World's 50 Best restaurant, we round up the openings you need to know about this month.

The Three Cranes
28 Garlick Hill, London EC4V 2BA

Former Racine chef patron Henry Harris is teaming up with recently launched pub company Holborn Leisure to open three pubs across the capital this winter, the first of which will be The Three Cranes, in the City. Each pub will have a seasonal menu cooked in Harris’ distinctive French/British style, but the fare will differ at each location to give each site its own personality Three Cranes will be offering a short, grill-focused menu. The wine list will be Bordeaux-heavy, in homage to the nearby Vintry Wharf where Bordeaux wine casks were first brought onto British shores

184 Green + Grill
184 Kensington Park Road, London W11 2ES

184 Green and Grill, a family-run, two-storey restaurant, is opening in Notting Hill with ex-Momofuku chef, Peter Tonge, at the helm. The restaurant’s name is a homage to Notting Hill’s 192 restaurant, which was located just a few doors down. The menu will be include grilled meat and fish alongside vegetarian options, and there will be a separate cocktail bar and sharing plates. Owner Alex Giri says the aim is to create a ‘flexitarian’ menu, so alongside the steaks and grills there will be a “creative animal-free menu”.


30 Hill Street, Richmond, TW9 1TW

Australian brasserie Antipodea has chosen Richmond as the location to open its third site. The 50-cover restaurant, from the same team behind south London’s Brew Cafe, will open on Hill Street this December. The menu will use herbs grown onsite, and meat from an in-house butchery. Breakfast will comprise dishes such as Turkish poached eggs with hung yoghurt and Australian favourite Vegemite toast.  Lunch options will include grills; pitta pockets; and bagels. Main dishes will offer the likes of house ground chuck steak burger; and spiced cauliower steak with hung yogurt, summer peas, baby gem, toasted cashews and caviar lentil salad. In the evenings an a la carte menu will be available.


39 Endell St, London WC2H 9BA

Opening on 5 December, Parsons is a seafood restaurant in Covent Garden from the team behind The Ten Cases. Having already expanded its original Covent Garden site to open a wine shop next door, the Ten Cases team has chosen a site just across the road to open Parsons. The menu will features simple fish dishes like fish pie; potted shrimp croquettes; and sea trout tartare with Bloody Mary jelly. There will also be a selection of intereresting sides, including lobster mash and Welsh rarebit.


The Blue Posts
28 Rupert St, London W1D 6DJ

The team behind The Palomar and The Barbary a relaunching the one The Blue Posts in Soho on 5 December. Spread across three floors, the new venture will feature a traditional pub on the ground floor, a cocktail bar upstairs and a modern European restaurant fronted by Barbary executive chef Nacho Pinilla (who will also devise the pub food menu) in the basement. The cocktail bar on the first floor will be called The Mulwray, and will be a chic, marble and brass decked space. The basement restaurant will be called Evelyn’s Table, and will be a single counter with 11 seats. It will be by reservation only.

Indian Accent
16 Albemarle St, Mayfair, London W1S 4HW

Indian Accent, the original of which is listed on the World’s 50 Best restaurant list, is opening a London outpost, on the site of Chor Bizarre which is owned by the same restsaurant group. Already operating in New Delhi and New York, the London site will open on 5 December, with a menu designed by the group’s chef Manish Mehotra who is moving to London to set up the restaurant

indian accent


Granary Square Brasserie
Granary Square, 1-3 Stable Street, King’s Cross, London N1C 4AB

Caprice Holdings, the group behind The Ivy Collection, have taken the site previously occupied by Grain Store on Granary Square, King’s Cross. The new restaurant, opening on 6 December, will offer contemporary, all-day British cuisine, with dishes options including tuna carpaccio; GSB hamburger in a potato bun with Bloody Mary ketchup; slow roasted lamb shoulder with creamed potato and root vegetables; dukkah spiced sweet potato; and vanilla panna cotta. There will also be a weekend brunch menu, afternoon sandwiches and an afternoon tea.



21 Kingly St, Soho, London W1B 5QA

Previously a street food outfit, seafood specialist Claw has finally secured a permanent spot in Kingly Street, and will open at the new site on 11 December. Seafood will be delivered directly from the fishermen, with no middlemen, to ensure top quality and low costs. Menu items are mostly seafood, including crab beignets with crab mayonnaise and pork stuffed squid, although there are meat options like butterflied baby chicken with tabasco butter, and vegetarian options such as caluflower with puffed spelt and tofu yoghurt.

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Wright Brothers Battersea
Unit 26, Circus West Village, Battersea Power Station, 188 Kirtling Street, London, SW11 8EZ

Wright Brothers will open its fifth restaurant on 11 December, in the Battersea Power Station. The large, 150-cover site will serve high quality seafood, with options of raw and small plates of tandoori tiger prawns, raita and crispy onions; skimmer clams with bacon and seaweed; scallops with truffled artichoke; or burrata, pumpkin and seaweed tartare. There will also be a selection of tempura; a charcoal grill menu of fish and vegetable options; a whole roasted herb fed chicken; and a selection of steaks.



Harry’s Dolce Vita
27-31 Basil St, Knightsbridge, London SW3 1BB

Another opening for Caprice Holdings, Harry’s Dolci Vita will be a 50’s and 60s themed Italian bar and restaurant, opening on 6 December. The sister venture to Harry’s Bar in Mayfair, the new restaurant will serve cocktails and Italian food,  from breakfast through to the evening. The all day a la carte menu comprises options including truffle arancini; taglioni pasta with truffle, parmesan and cream; calamari fritti; spaghetti seafood; and seabass fillet with fennel, courgette, lemon thyme and olive oil.






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