Called Adesse - meaning ‘to be present’ in Latin - it will launch on the second floor of the central London department store serving a plant-based menu of recipes from around the world.
Dishes will include starers of jackfruit ‘crab cake’ with smoked red pepper remoulade; beetroot carpaccio with yuzu kosho and poppy seed as well as sharing plates such as kimchi dumplings with foamed ginger; and a flora tree nut cheese plate featuring black truffle, smoked cheddar and herbed feta.
Mains will include kelp noodle cacio e pepe; and spicy udon with togarashi, tempeh, bok choy, roasted cashew and radish; and desserts of chocolate and salted caramel crunch; blood orange cheesecake (pictured below) and lime parfait with avocado and spiced macadamia.
The launch is part of Project Earth, Selfridges’ sustainability initiative that involves serving less meat and better meat as well as offering more meat-free and plant-based options across its restaurants and foodhalls.
“One of the best ways we can improve both our health and the environment is to adopt a more plant-based diet. We’re delighted to introduce Matthew Kenney’s concept with its fresh take on plant-based dining and menu that aligns with our values of offering more planet-friendly food,” says Alex Gilmour, head of restaurants at Selfridges.
“We look forward to welcoming guests to come together and be inspired as we explore the future of food.”
Kenney is founder of California-based lifestyle company Matthew Kenney Cuisine, which operates across the hospitality, education, media, products, wellness and services sectors and operates in more than 10 major cities internationally.
His food and restaurant concepts include Plant City X, Plant Café, Folia, New.Burger, Double Zero and Make Out in locations including Bahrain, Bogota, Costa Rica, Dubai, Sao Paulo, Sydney and Buenos Aires as well as various cities in the US.