A sister restaurant to its Barrafina tapas bar brand, the 100-cover site promises to supply diners with their own mini charcoal grills when it opens on 10 May.
The menu, developed by Barrafina’s executive chef Angel Zapata Martin, will centre on a main grilled course that diners will cook at the table. Dishes include a choice of 50-day aged rump steak; Middle White pork chops; scallops; milk-fed lamb’s kidneys; and artichokes.
There will also be a small range of Brochetas (skewers) available, including Butifarra sausage and scallop, and a selection of sides such as patatas panadera and fried red peppers.
A DIY pan con tomate dish will see diners rub garlic on sourdough toast, before adding Arbequina olive oil and seasoned chopped tomatoes, further allowing them to tailor the food to their own taste.
Harts will be hoping the opening of Parrillan will help bolster their turnover at Coal Drops Yard, after their director, Crispin Somerville, spoke of how the footfall at the King’s Cross development been considerably lower than expected at Restaurant magazine’s R200 conference last week.