The tasting menu will increase in price from around £150 to £250, offering up to 20 courses. Dishes on the launch menu include glazed Cornish blue Lobster, Tahitian vanilla brown butter, and pickled beach roses; and Cornish spring lamb barbecued in its own fat, garden mint and gem salad with Minus 8 vinegar and crème fraîche; and strawberries, meadowsweet ice cream, black pepper burnt meringue.
A new lounge and bar has taken over the space to the husband and wife duo’s Bubbledogs hotdog and Champagne concept, giving diner the option to go for a drink before or after their meal in the restaurant area to the rear of the space.
The overall design of the space is inspired by the simplicity of Japanese design. The entrance to Kitchen Table will feel like a gallery with natural, abstract artwork adorning the walls, changing throughout the year to reflect the seasonality of produce on the menu.
The modern design will continue through to the lounge where dark tones, stone panelling and textured brick will be juxtaposed with a feature fireplace to create a warm and intimate atmosphere.
Rich toned velvet and leather banquette seating and chairs will encircle the focal central bar.
True to the name, the restaurant area will be arranged as it was before with an English oak table top running around an open kitchen. Custom-made navy leather chairs will surround the counter top.
The ceiling has been designed with individual oak timber fins creating a wave effect. The original chalkboards which famous chefs, including Knappett's former employer US chef Thomas Keller, have signed, will be retained.
Sandia has curated an extensive wine list with some of ‘the rarest and most exciting’ grower champagnes from the region’s distinguished producers, including Georges Laval Les Longues Violes and Benoit Dehu Cuvée La Pythie. Guests can also purchase any of the wines.
Options on the cocktail menu will include the Stinging Nettle (Kitchen Table’s stinging nettle gin and elderflower) and the Blackcurrant Leaf (cognac, blackcurrant leaf, blackcurrant eau de vie, Cornish Pastis liqueur). The drinks menu will mirror the same ethos implemented in the kitchen, with a focus on seasonal and foraged ingredients.
“This is the exact feel of the restaurant that I’ve wanted for a very long time from collecting ideas across the world when dining out," says Knappett.
"Sandia and myself absolutely love the minimalism of Japanese architecture and wanted to make sure that this was factored into the redesign of Kitchen Table. We’ve been closed for 15 months now, and I’m itching to get back in the kitchen and welcome our guests once again.”
Next month will also see the relaunch of Chelsea's The Cadogan Arms, which Knappett is partly overseeing.