Initially open for dinner during the week and for brunch on weekends, Joan will offer an all-day menu that draws inspiration from Kontogiannatos's native Greece as well as the casual, eclectic style of food from his time at Caravan.
Highlights from the small plates menu include hispi cabbage with pancetta lardons, croutons, anchovies and garlic sauce; salmon tartare with avocado sorbet and squid ink tuile; and roasted cauliflower with spiced cumin yogurt, coriander and harissa.
From the grill there will be a dish of braised mushrooms with chargrilled baby gem, tofu dressing and pumpkin seed pesto; slow-cooked lamb shoulder served on a bed of sourdough flatbread, sweet pepper sauce and finished with goat cheese; and Pan-fried fillet of cod with n’duja cannellini beans stew and lemon gremolata.
Dessert options, meanwhile, will include a range of homemade ice cream and sorbets; orange pie with white chocolate cream, orange gel and crispy filo; chocolate vegan cream with raspberry sorbet and sesame tuile; and lemon cream with Italian meringue, raspberry sorbet and honeycomb.
A short menu of local beers, classic cocktails, and wines from European producers will also feature, and an alternative brunch offering will be served at weekends.
Kontogiannatos was previously head chef at Caravan's restaurant in Fitzrovia, with his CV also including a stint working with Jamie Oliver.