Located in a modern warehouse in Hackney Downs, it will be the second venture from Lyon, who opened nose-to-fin seafood restaurant Lyon’s in Crouch End in 2019. Former Scully and Hide chef Dominic Auger has been appointed head chef.
The space will feature a wine shop and deli serving alongside an all-day dining space. Set over two floors it will have large terrace at the front of the building and a downstairs events space that is due to open later in the year.
The seasonal weekly-changing menu will have a minimal-waste focus with dishes set to include pig head croquettes, baby shrimp, rhubarb sriracha, and onion seeds; cured pork belly, kisaichi pickled watermelon, and smoked tofu; and burnt apple filo tart, hazelnut and koji crumble, and tonka bean ice cream.
The wine list will feature lesser known producers and have a strong focus on biodynamic, organic, and minimal intervention wines with more than 100 references. Selections include those from Vauxhall-based urban winery Black Book; Brash Higgins, whose focus is skin contact wines from the Australian Riverland ZBO Zibibo); and the biodynamic wines of Frédéric Magnien from Burgundy.