Part of The Principal hotel, the 120-cover venue will be seafood-centric and offer contemporary twists on classic dishes.
An a la carte menu will include a number of wood fired dishes alongside raw dishes including hardshell clams with dill granita and buttermilk; and scallop carpaccio, ajo blanco, nori and kombu oil.
The menu will include Redman’s British take on caviar service, swapping blinis for fresh waffles and crème fraiche for house-cultured Jersey cream.
Seafood platters will be available, and in the centre of the room an oyster bar will serve a variety of oysters and shellfish from UK suppliers.
Redman, who won a Michelin Bib Gourmand for Elliot’s cafe in Borough Market, is teaming up with former stylist Margaret Crow for the project. It comes two years after the duo launched The Richmond restaurant and oyster bar in London, which is now closed.
Besides Neptune, The Principal London will also feature a coffee house and bar, Burr & Co, serving Caravan coffee; tea; pastries; breakfast items; salads; and sandwiches.
Fitz’s cocktail bar, created in collaboration with Robbie Bargh of hospitality consultancy Gorgeous Group, will be managed by former Milk & Honey general manager Sean Fennelly. It will serve a signa-ture list of cocktails, and has been designed by Russell Sage Studios.
Principal Hotel Company, which is part of the Starwood group, says it is planning to create a hub for ‘Londoners who have a passion for great food’.
It will comprise 334 bedrooms and suites, ranging from City singles and guest rooms to 39 suites