Sanctua was originally expected to open in January, but the refurbishment took longer than expected.
The 40-cover restaurant will now be open to the public from Tuesday, 30 April, serving a completely plant-based menu.
Patel’s menu is inspired by the principles of the ancient Indian medical system of Ayurvedic, through which food is viewed as medicine.
Dishes will include smoked seaweed seasoned crispy chilli cassava with miso and lime Mayonnaise; forager’s wild mushroom, puy lentils and spinach pie with Guinness and creamy girolle mushrooms, on mashed potato, lemon and wild garlic tossed vaolo nero with savoury herb and hazelnut crumble and mushroom sauce, topped with shaved autumn black truffles; and coconut, ginger, chilli and lime sorbet with toasted coconut, coconut palm sugar, salted caramel and shiso sugar.
“We’re not here to preach about lifestyles and animal welfare,” says Patel.
“Whether customers are fully vegan, ‘demi veg’, flexitarian, pescatarian, or cutting back on meat consumption for sentimental, environmental or health reasons isn’t the issue. I want people to eat here because they really love the cooking,”
Patel’s CV includes spells in the kitchens of the Michelin-starred Gymkhana and Trishna restaurants in London, and she has also staged at Le Gavroche.