Mana will launch at 42 Blossom Street on 17 October, serving a Noma-style menu of plates that use British ingredients, served “in quick succession”.
The restaurant’s menus, named after the four seasons, will make use of the best British produce available during each season.
The restaurant’s first service will showcase the ‘Fall’ menu. A series of 16 dishes will be served over the course of two hours, and the ingredients used will feature wild game; early season shellfish; and foraged forest plants and herbs.
Dishes will include early autumn bark and fresh juniper; beetroot cured radishes and baked English kelp; scallops and nutritional yeast broth; next year’s cucumber grilled with lemon thyme; squash cooked in lacto-fermented barley and birch syrup; chicken of the woods with pheasant garum; berries of the forest with kernel cream; and barbecued brassicas with preserved scallops and English wasabi.
The menu is priced at £95, with options of a £35 juice pairing; a £40 beer pairing; a £50 wine pairing; a £65 alcohol pairing; and an £85 vintage wine pairing. It will be available from Wednesday to Saturday from 6pm to 9pm, as well as at lunchtime on Saturday.
The brainchild of Simon Martin - who takes his experience from three Michelin-starred Restaurant Gordon Ramsay as well as Noma - Mana has also taken on Anthony Barnes, the former owner of now-closed tasting menu restaurant Squid Ink, as director of operations.
Menu development has been ongoing for the past six months, and the renovation of the site includes a £300,000 open kitchen