Park Chinois team to launch all-day brasserie concept
Moncks of Dover St. promotes itself as a ‘very different foodie destination’, but one that ‘shares the same ethos on quality and expertly sourced ingredients’.
The kitchen will be overseen by executive chef Gennaro Vitto and head chef Valentino Pepe, who have worked alongside each other at Park Chinois for a number of years.
Menu options have been designed to ‘reflect a combination of classic dishes alongside those which are influenced by the cosmopolitan tastes of the capital.’
Breakfast will feature a truffled benedict of artichoke and black truffle served with organic poached eggs and hollandaise sauce on an English muffin; and a vegan take on the full English.
Other dishes include Caesar salad with roasted chicken; pan-fried monkfish with seafood jus, seasonal vegetables and gremolata; and roasted leg of baby lamb with spiced couscous, sautéed shallots, apricots and pomegranates.
Named after Christopher Moncks, a 17th Century duke who owned the Clarendon House estate, the restaurant will have 92 covers with the interior designed by boutique firm Fettle.
Park Chinois opened in 2015 and is the brainchild of Wagamama founder Alan Yau, however he is understood to no longer be involved with the restaurant.
