The next chapter of the 12-cover restaurant - which is below The Blue Posts pub on the Chinatown end of Rupert Street - was originally scheduled to begin on 21 April but has now been delayed due to the Coronavirus crisis.
The project is now expected to launch late summer but a date has yet to be set.
The trio is led by older brother Luke, a formidable and highly-driven culinary talent who has held senior roles at some of the country’s best known restaurants, often assisted by his younger siblings.
Luke is the only chef to have won The Roux Scholarship and The National Chef of the Year cooking competitions in the same year.
The brothers were most recently employed at Hide, with Luke overseeing the high-end Mayfair restaurant’s Above restaurant as head chef supported by his brothers.
“I was offered huge salaries to cook at hotels where we would have been responsible for breakfast, lunch, afternoon tea and dinner."
"But for me it was always about quality. I knew I would not be happy in a huge restaurant, even if I was getting paid loads of money,” says Luke on his decision to cook in a far more low-key venue than might be expected for a chef of his background.
Evelyn’s Table will retain its name despite the brother’s enviable profile.
The front of house team comprises Harvi Singh, who worked with Luke at Le Manior aux Quat’Saisons and was most recently restaurant manager at Chelsea’s Elystan Street; host Jen Cameron-Jung, most recently at the Paskin's The Barbary restaurant in Covent Garden, and Noble Rot alumnus Megan O’Rahilly, who will lead the wine program alongside more general front of house duties.
The five course ‘prix fixe’ menu will cost just £55 and will be inspired by both French and Japanese cooking.
“It will be my style, which has been influenced by the places at which I have worked,” says Luke.
The launch menu is set to include dishes such as buckwheat noodles with mushroom, smoked soy; brill, leeks, braisage sauce and kaffir lime; and Herdwick lamb, belle epoque and mint, but that could yet change depending on when the restaurant is able to open.
“I want to give value on the plate and I don’t want to charge a huge amount of money on opening. I feel like we have to prove ourselves,” says Luke. “We’re paring it back and focusing on getting it right while also being accessible. We don’t want to go in all guns blazing.”
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