The Experimental Group replace Dabbous' hotel restaurant with chef concept from sister site

The 80-cover ground floor bistrot will be headed up by Sylvain Roucayrol, who will be joining from the hotel’s sister London site Compagnie des Vins Surnaturels and previously cooked at Bar Boulud.

Roucayrol replaces Ollie Dabbous, chef patron at newly opened Piccadilly super-restaurant Hide.

Henrietta Bistrot’s menu will comprise snacks and sharing plates alongside a selection of French Pastis.

Snacks will include Basque country’s Kinto ham; or Getaria anchovies with house-made balsamic and chilli paste.

Larger dishes include grilled octopus with herb relish; veal sweetbreads with nettles and vin jaune; and marinated lamb cutlets with black olives and aubergine.

Desserts will include a crème Catalane; and warm chocolate tart.

An accompanying drinks menu from head bartender Zach Cadez will include cocktails made with traditional French and Basque liqueurs.

The Henrietta Hotel is part of Parisian hospitality group Experimental Group, which owns 18 restaurants, wine bars and hotels across Paris, New York, Ibiza and London.

Design will combine terracotta tiles and oak flooring with contemporary design elements such as free-form tables and a hand painted mural.

Founded in 2007, the group’s London venues comprise French wine bar Compagnie des Vins Surnaturels in Seven Dials; and private members club Chess Club, which has a restaurant overseen by Brunswick House chef patron Jackson