Launching on 19 February, the new menu will be available alongside the regular set menu, and will cater to the customers who don’t have time for the regular offering, or only want a small bite.
A menu of 10-12 small dishes will include restaurant favourites like grilled mussels with cider butter; and smoked eel with seaweed and cabbage. Snacks from the evening set menu will also be available including calcot, Stichelton and wild leek wood-fired flatbreads; and deep fried artichokes with lemon.
“We’ve been serving snacks and small plates to friends at the bar for a while now, and it brings a really nice dynamic to the restaurant,” says head chef James Lowe.
“We felt it was the right time to open it up to everyone.”
Mid-March will see Lyle’s host Sota Atsumi as part of its regular guest chef series. Having recently left his position of head chef at historic Paris restaurant Clown Bar to open his own place, Atsumi will give a preview of what could be on offer when he officially opens in April.
The following month, some of the team from iconic New York restaurant Momofuku Ko, Sean Gray and Su Wong, will take over Lyle’s kitchen for two nights.
Chef-owner James Lowe opened Lyle’s in 2014, in Shoreditch’s Tea Building alongside Pizza East and Shoreditch House.
The restaurant is co-owned by JKS Restaurants - the company behind London venues including Trishna, Gymkhana, Bubbledogs & Kitchen Table – Lowe and his business partner John Ogier, who oversees front-of-house.