The Tent (at the end of the universe) will launch on 17 August and serve 'a modern representation of Middle Eastern food in an intimate 34-cover dining room' that features world-class Martion Audiosysteme music speakers.
Javiar, who is primarily known for his playful, ultra-modern take on Chinese cooking, first launched his restaurant at invite-only private members club 17 Little Portland Street back in February, but until now it hasn't been open to the wider public.
Marking Javier’s first foray into Middle Eastern cuisine, the menu at The Tent will change weekly and feature the likes of suckling lamb or mushroom shish; dairy cow rib with ras el hanout; carabineros prawns with baharat spices; and grilled onions with sumac and pomegranate molasses.
Alongside these will sit Javier’s dips, from hummus with chilli oil and burnt lime; tzatziki dressed with wakame oil; beetroot and labneh borani; and taramasalata with onion ash.
Menus will be served with signature Javier twists along the way, such as the secreto schnitzel - a popular chicken dish in Israel, which Javier has chosen to switch out for Iberico pork or Saganaki cheese here; and ingredients rarely represented in the region’s cooking such as dashi, kombu and yuzu kosho in place of more authentic seasonings and aromatics.
Drinks will see Japanese whiskies sit alongside mezcals, CBT teas and herbal infusions. There will also be a succinct selection of wines sourced predominantly from Europe, and a 'playful' menu of cocktails including spirits such as chardonnay grape skin vodka and coconut bourbon.
Befitting the name, the dining room is designed in the theme of a tent and will be dimly lit with canvas ceiling awnings, star-lit installations and lunar-inspired lighting casting over the low stool seating.
Music is an important part of the dining experience with a carefully crafted list of DJs playing each dinner service and nestled between diners in the room. Additionally on Wednesday nights there will be live music ranging from Brazilian jazz to experimental.
Born in the Phillipines and brought up in Australia, Javier started out in the kitchens of distinguished restaurants including Quay, Noma and Momofuku Seiobo before opening rock and roll Chinese restaurant MASTER in Sydney, and more recently taking the helm of Happy Paradise in Hong Kong.
In the UK he previously had a stint as group development chef at the Pachamama collection of restaurants.
Javier was nominated for the Chef to Watch award at the 2022 Estrella Damm National Restaurant Awards.