Called The Magazine, the restaurant is a collaboration between Benugo; Slovakian-born chef Tomas Kolkus, previously of Soho House; and high-profile spatial practitioners Daniel Fernández Pascual and Alon Schwabe, known collectively as Cooking Sections.
Designed to put 'sustainability and seasonality at the heart of the kitchen', The Magazine will serve a climavore-inspired menu, which relates to a form of eating that responds to human alterations of the planet’s climate while periods of polluted oceans, soil exhaustion, subsidence, and droughts become more prevalent.
Kolkus' menu features a range of small and large plates, with several dishes created following climavore principles.
They include Wye Valley asparagus with miso aioli; rope-grown mussels with urfa and rock samphire; slow-roasted cauliflower with chickpea stew, dulse and sea buckthorn; and a dessert of agar panna cotta with elderberry syrup and blackberries.
A range of organic and biodynamic wines will be available by the tap, supplied by Uncharted Wines.
The Magazine will also serve a breakfast menu from 10am Tuesday to Sunday, which features pastries straight out of the oven; buckwheat porridge with a seasonal fruit compote; and shakshuka.
"We are thrilled to announce the opening of The Magazine," says Shane Kavanagh, commercial director at Benugo.
"Working on this project with the Serpentine galleries has been a dream come true.
"We’ve learnt a phenomenal amount, and it’s encouraged us to ask some really interesting questions about how we produce and sell food across our industry."
Chucs opened within the Zaha Hadid-designed extension of the Serpentine Gallery in early April 2018, but is understood to have closed the site last year.