Head chef Lee Andrews, who previously worked at Nuno Mendes’ high-end Marylebone restaurant, has created the menu.
It will centre on British brasserie-style dining and use the site’s wood oven to champion a ‘subtle smoky flavour’ and ‘seal in moisture’. The menu will offer sharing plates and small plates, as well as individual dishes served until late.
Drinks will come from mixologist Tony Safqui, who has created a range of original cocktails.
General manager will be Nicol Dwyer, formerly of Shoreditch street food market Dinerama.
The group is still recruiting for the rest of the staff.
Open from breakfast until late, the site will include a first floor restaurant, a ground floor bar, and a ‘weather proof’ terrace that will open for 300 days a year, and play host to seasonal food pop-ups that will rotate every week.
Décor will be inspired by nearby Camden Stables Market, including exposed brick walls, vaulted ceilings, and dark wood flooring. There will be dining booths, retro-inspired furniture, gallery-style art, and original period features.
“Gabeto Cantina will be an impressive, versatile venue in the heart of one of London’s most vibrant areas and I’m excited to be a part of it,” says Dwyer. “The relaxed and comfortable ambiance combined with quality food will make it a destination for a multitude of events from breakfast meetings to lunching with friends, or planning a larger gathering.”