The brothers-in-law, who started selling oysters to London restaurants in 2002, will open the 32-cover Raw Bar on a mezzanine level at the three-storey Kingly Street restaurant on 20 October.
The restaurant's executive chef David Gingell, previously at St Alban, Terroirs and The Wolesley, has devised the menu, which includes oysters from the brothers' Duchy Oyster Farm on the Helford River in Cornwall, Cherrystone clams and Mottra caviar with brown toast and crème fraîche.
A range of craft beers will be available, including SF Anchor Steam, Whitstable Oyster Stout and Kernel Porter as well as an exclusively English wine list featuring sparkling wine Trouble with Dreams by Dermot Sugrue and Giffords Hall Bacchus 2010 among others.
Operations manager Jeremie Cornetto-Lingenheim, who designed the bar with restaurant and bar designer, Benchmark, will also manage bar.
Wright Brothers was started in 2002 by brothers-in-law Ben Wright and Robin Hancock as a business delivering oysters to London restaurants.
In 2005 they acquired the lease of the Duchy of Cornwall Oyster farm on the Helford River, to help revive Britain’s history in farming oysters and where they now produce their own mussels and oysters.
Their first London restaurant, Wright Brothers Oyster and Porter House, opened in Borough in November 2005. They opened the Ferryboat Inn restaurant at Helford Passage in 2009 before launching Wright Brothers Soho Oyster House in November last year.