Located on Yeoman’s Row on the sire that used to house Frankie’s restaurant, the new Hawksmoor will have 130 covers, with an additional 25 seats at the bar. Set in an underground 1930s décor, the site will offer steaks from British cattle, alongside new dishes and cocktails.
Founders Will Beckett and Huw Gott’s recent trips to Japan, Hong Kong, China and Singapore have influenced the menu, particularly the seafood and shellfish offering.
Gott said: “This has been a really enjoyable time for me. I’ve been a little obsessed with Asian culture and food for a long time and have travelled to Japan many times (my wife is from Tokyo). Adding that experience to our recent Asia trips gave me the confidence to try a few new things at Hawksmoor Knightsbridge.”
The menu includes Singapore-style Devilled Brixham lobster; raw Citrus scallops with chilli and ginger, Vietnamese-style oysters and lobster roll with mayonnaise and sriracha, as well as a steamed and roasted shellfish platter with lobster, scallops, oysters, Palamos prawns, mussels & clams.
Beckett, Gott and Richard Turner, Hawksmoor’s group chef, are currently working with chef and seafood expert Mitch Tonks, to develop new dishes and forge links with suppliers of fresh, sustainable seafood.
Hawksmoor pastry chef Carla Henriques’ dessert menu includes ‘rolos’ available in several new flavours, a dessert-sized tribute to Ferrero Rocher, roast peach with lime ice and a summer baba soaked in Hawksmoor fruit cup, a homemade liquor similar to Pimms.
The wine list features wine manager Mark Quick’s latest passions, Grüner Veltliner, Gewürztraminer and Riesling, as well as wines from private cellars in California and France, such as mature Bordeaux Beychevelle 1966 and Cheval Blanc 1970.
Read Restaurant Magazine’s exclusive interview with the founders of Hawksmoor here.