There will be 120 seats with room for 250 standing, with 50 seats at the bar, plus 80 standing.
The Smiths Cannon Street kitchen will be overseen by long-time Smiths chef Henry Omereye, with dishes such as Grilled Halibut with Lobster Mash, Spinach and Parsley Sauce, Black Pudding, Crispy Bacon and Cauliflower Purée; Cornfed Chicken, with Chicken Liver Roll, Sweetcorn and Leeks; and the Smiths signature range of rare breed steaks.
The majority of the produce will be sourced locally, in conjunction with the existing site, and all meat will continue to be butchered in-house.
Master of Wine David Gleave will choose the wine list, and there will also be a range of craft beers from local and international brewers.
Décor will be from architect firm The Manser Practice.
Cat Stuijt, sales and marketing manager at Smiths of Smithfield, said: “We are incredibly excited about this new venture in the heart of the city, in an area that is crying out for sophisticated dining and drinking in a sea of grab-and-go outlets.
“The new restaurant has been specifically designed to adapt to both the needs of the local business community looking for a smart but informal setting and members of the public.”
The original Smiths of Smithfield spans over four floors in a Grade II-listed, restored building in London’s Smithfield Market – often described as London’s only working meat venue. It seeks to offer simple food made from high-quality local ingredients, and hosts regular food and drink events such as its ‘Meet the Brewer’ evenings dedicated to craft beer.