Angelina is the brainchild of ex Bocca di Lupo chef Daniele Ceforo and owner and manager Joshua Owens-Baigler, who trained at River Café.
The team say they want the 40-cover Dalston restaurant to ‘poke fun at pretension and challenge the way we eat and think about native cuisines’.
It will offer a daily eight-dish sharing menu, starting from £48pp without wine pairings, with dishes including unagi risotto with burnt soy butter and dashi; cavolo nero with tonkotsu, egg and keta caviar; and black sesame and milk chocolate pannacotta.
A daily chef’s choice plate will be priced at £9-£12 with a glass of wine
“We like the surrealism associated with challenging and poking fun at the way we now eat,” says Owens-Baigler. “Saying this, we are respectful of technique and tradition, looking to add to grandmothers’ recipe not run away from it.”
Drinks will be served from a six-cover hidden Golden Gal bar, with cocktails such as the Gianduja Coupe, a blend of Italian chocolate, espresso, Frangelico hazelnut liquer and Japanese Nikka Whisky from the Barrel.
Italian-born Ceforo will be joined in the kitchen by former Daphne’s head chef Robin Beparry.
“Angelina is an exciting project for me, working with new Japanese ingredients and techniques that will allow me to showcase my passion and creativity, as well as challenge me,” says Ceforo.