The all-day dining restaurant, described as a 'classic steakhouse with an elegant twist' will open in the former Royal Institute of Painters in Water Colours building, part of the St James' Market development on 13 February, where it will open from 7am daily to serve breakfast, lunch, afternoon tea and dinner.
Designed by Oliver and his director of design and developments Justin Hardy, the two-storey restaurant and bar, includes a 14-cover private dining room named after one of Oliver's River Cafe mentors Rose Gray.
An open kitchen has been kitted out with a variety of different grills and ovens, such as a Japanese robata grill, a Spanish Mibrasa charcoal oven, Tandoor oven and Texan smoker to help give 'each dish its own personality'.
Oliver has worked with chef director Steve Pooley, who helped launch the first branch of Barbecoa in St Paul’s, to create the menu. While steak will be 'the star of the show' the menu includes coal-roasted lobster thermidor and smoked and grilled poussin. Seafood will be served from a cold bar while the ground floor bar will serve bar snacks such as beef croquettes, cod’s roe with crackers, smoky Caesar salad and Wagyu beef burgers and oysters alongside cocktails and wine.
“Barbecoa has always been about celebrating the primeval art of cooking with wood, smoke and fire. At Barbecoa Piccadilly, we’ll offer the same incredible fire-based cooking techniques but also give diners a new experience, with an emphasis on beautiful Anglo-French combinations. Through the art of precision cooking, we’ll be serving simple, elegant dishes with insane ingredients that will really tantalise the taste buds – all set in amazing, classical surroundings,” said Oliver.
“As well as bringing our take on the classic steakhouse to Piccadilly, I’m really excited that we have the chance to celebrate breakfast, and also put our stamp on afternoon tea with some of the best patisserie chefs in the country.”
Oliver originally announced plans for a second Barbecoa in London in 2014 which was slated to open in 2015.