Set to launch in February, the new Le Bab will take its cue from late-night kebab culture and remain open into the small hours with a 5am closing time.
The 20-cover restaurant, which is taking over a former Turkish Delight kebab shop, will feature a 'striking' interior design created by Angus Buchanan that includes a stainless-steel counter and side bar; red upholstered barstools; a stainless steel and mirror panelled wall design; and a graffitied ceiling.
A pink floor to ceiling velvet curtain will reveal fluted back blue banquette seating with a marble tabletop, stainless steel surrounds and neon lights.
The food, overseen by executive chef Manu Canales, will be a continuation of the menu served at Le Bab’s Kingly Court site, showcasing 'bold flavours' through a serious of dishes that include 'fusion' kebabs and mezze.
All kebabs are cooked on a wood and charcoal-filled robata and served with freshly-made in-house flatbreads.
Options include a pork shawarma kebab served with sweet pickled cucumber, fresh Chermoula mayo and a foragers herb mix; a lamb ‘madras’ adana kebab inspired by Indian flavours, minced on a base of madras yoghurt, Bombay mix, red onion, lime, mint and coriander; and a vegetarian paneer kebab featuring 'signature spiced' paneer on a bed of fresh beetroot and coconut puree with pickled cucumber, crispy onions, curry mayonnaise and coriander.
There will also be a late-night pepperoni pork shawarma special available exclusively from the new restaurant that features pork shawarma with tomato pork jus, mozzarella fondue, pepperoni and fresh basil.
Le Bab was founded in 2016 by Stephen Tozer, Ed Brunet and Manu Canales in Soho's Kingly Court.
The trio opened Maison Bab in Covent Garden in 2018, where they also run tasting menu-only counter restaurant Kebab Queen.
Earlier this month it was reported that Le Bab had joined forces with Germany's Kraft Brewery to oversee the food at the upcoming Kraft Dalston, which is set to launch in January.