Mediterranean-inspired restaurant to open within Hexagon Classics car showroom

The Engine Rooms at Hexagon Classics will feature a 'design-led restaurant', together with a specialty wine cellar and bar and a private event space.

Paul Michaels' (owner of Hexagon) vision for the restaurant is 'to create a simple, regularly changing menu that encapsulates the joy of Mediterranean dining whilst using the best of seasonal British ingredients'. 

Harrison's menu will have a specific focus on fish and vegetables, prepared and served from The Engine Room's open-plan kitchen.

The all-day menu will be split into starters, seasonal salads, and stone-baked pizzas, alongside main courses of fish, vegetables, and meat. 

Dishes will include steamed Cornish hake with fennel and carrot escabeche, smoked cod roe mousse, salty fingers and shellfish oil; and salt marsh Cornish lamb rack with toasted fregola, peas, broad beans, green sauce and rosemary cooking jus. 

A vegan offering will feature mandilli pasta with wild garlic dressing, West Combe salted ricotta, white and green asparagus, broad beans, snow peas and toasted pine nuts. 

Desserts, meanwhile, will be prepared by head of pastry Darren Cafferty, who honed his skills at London restaurant including Brown’s Hotel, Trinity in Clapham and Roux at Parliament square.

The menu will include Cafferty's 'signature' apricot frangipane pudding with orange blossom Breton, apricot jam, pistachio and Jersey clotted cream; and pistachio cream mille-feuille with pistachio and walnut baklava bites, candied walnuts, sherbet orange peel and cinnamon pastry.

Michaels has brought in wine specialist and author Bert Blaize to curate the wine list, which will be sourced from small, sustainable vineyards.

Blaize's own already-established bottle shop, Bottles ‘N’ Jars, will also be on site, stocking hundreds of wines, freshly baked breads and artisanal deli products.

The establishment comprises both an extensive indoor and outdoor space, with a mezzanine dining level and a heated courtyard area with electric canopy roof allowing for all year dining. 

Michaels’ late wife oversaw the interior design, which will combine luxury furnishings with exposed industrial materials, and display a modern-art collection curated by Natasha Michaels and Ben Mclaughlin.