Georgian-inspired restaurant Kinkally to launch in Fitzrovia
On the site that was once home to a Herman Ze German restaurant, Kinkally - styled up by the restaurant as Kink(all)y - will also feature a subterranean cocktail bar called Bar Kinky.
The concept has been created by Russian restaurateur Diana Militski (pictured above alongside the dumplings) and architecture company Da Bureau.
Overseeing the kitchen will be chef David Chelidze of Moscow restaurant Hedonist, which also specialises in Georgian cuisine.
Khinkali dumplings are usually made with pork, beef or lamb and little bit of parsley but a more high-end take on the dish will be offered at Kinkally, with fillings including wagyu beef, butternut squash and black truffle; Madagascan prawn with matzoon sauce and tarragon; and pheasant in a wild mushroom broth.
Alongside the selection of signature khinkali will be small plates inspired by ‘Georgia’s ancient food culture with contemporary minimalism’.
Designed for sharing, options will include aubergine carpaccio with tahini sauce; tomato ceviche in a spicy sesame sauce; and smoked beetroot, goat’s cheese and persimmon.
On the dessert menu, there will be the likes of passionfruit and gorgonzola mousse; and homemade cream cheese topped with prunes, pecan and salted caramel.
Design details will include floor to ceiling windows, the use of wood and stone and references to Georgian symbols and folklore.
Bar Kinky will be led by Andrew Pruts, part of the team behind Insider, which reached number 13 on the World’s 50 Best Bars list.
The basement space will have vivid orange and violet glowing light installations illuminating dark corners, with clusters of discreet seating.
Drinks will include a twist on an Old Fashioned featuring honey, chocolate and ceps; and a Gimlet featuring gin, sesame, cucumber and tonka.
“Georgia has one of the most fascinating gastronomic traditions in the world - but its food is so under-represented in the West, and London is no exception” says Militski.
“We think it’s time for Londoners to share the khinkali experience - but with some really boundary-pushing flavours from chef David that take inspiration from across Eurasia.”
