Called Behind, the concept will be an entirely chef's table experience, with the seating laid out in such a way as to allow guests to overlook the entire kitchen rather than just view the pass.
As first reported by Hot Dinners, the restaurant will serve up an eight-course tasting menu with sustainable seafood as its focus.
Dishes set to feature on the launch menu include Cornish blue lobster with an English muffin and yuzu; native oyster, cucumber and wasabi taco; hen of the woods mushroom tea with French toast; 'secret smokehouse' chowder and copper maran yolk; hake, cauliflower, emerald ice kale and roasted squid broth; and 72% chocolate with sweet milk.
Beynon will also be launching a wine bar and bottle shop next to the restaurant.
"I’ve watched the East London food scene develop over the past few years, and I’m excited to now be able to bring my classical training to the neighbourhood I live in," he says.
"For me, the service is as much a part of the meal as the food itself, which is why the entire menu will be served by us, the chef s.
"This is the chance for our diners to get a look 'behind' the scenes of a busy kitchen."
As well as previously working for Atherton as his development chef, Beynon's CV also includes stints with Claude Bosi at Hibiscus, Phil Howard at The Square and Michael Wignall at The Latymer.
