Restaurant Radar: April

Mr Ji​

Soho grab-and-go Taiwanese chicken restaurant Mr Ji is to reopen this month as a full-service restaurant offering an expanded menu created with TĀ TĀ Eatery’s Ana Gonçalves and Zijun Meng. The food offer is billed as more refined, but will still be centred around the Taiwanese-inspired fried chicken for which Mr Ji is known. Dishes include The O’Ji - a twist on Mr Ji’s signature deep-fried chicken breast with chilli sprinkles; and the Lil’ Chick, a roasted whole poussin with spicy XO sauce and peanut. Gonçalves and Meng are also be looking to replicate the success of their original katsu sando with The Ji Sando, a pineapple bap filled with deep-fried chicken thigh and cucumber salad. Smaller plates include daikon cake (steamed daikon and shiitake mushrooms with garlic soy paste); prawn ‘in’ toast (toasted brioche ‘box’ filled with velvety prawn sauce and prawns); and T Egg (tea-marinated soft-boiled egg with smokey mayo and katsuobushi).

72 Old Compton Street, London W1D 4UN​
www.mrji.co.uk​​

Chameleon ​

Alex Ghalleb multi-faceted lifestyle venue at One Marylebone is tailor-made for trading ​as London emerges from the pandemic with plentiful outdoor space, although its greenhouses have now been classed as indoors and therefore can't open until indoor dining resumes on 17 May. As a temporary measure, the large space on the west side of the former church will house Chameleon's main restaurant. Israeli chef Elior Balbul is heading the stove, offering a launch menu that includes the likes of deconstructed falafel; and charcoal-grilled lamb sirloin with cabbage gratin. He is regarded as one of the world's foremost gourmet kosher chefs with a CV that includes some of the biggest names of Tel Aviv’s food scene including Meir Adoni. He has experience of international openings too, having launched the critically well-received Alenbi in New York in 2017.

1 Marylebone road, London NW1 4AQ​
www.chameleon.london​​

OutSide – A New Vintage​

Berkshire hotel The Vineyard will tweak its highly successful marquee next month to create new luxary outdoor dining concept OutSide – A New Vintage. Executive head chef Tom Scade has created a new seasonal menu that includes lobster with chilli and garlic butter; tomato and basil salad and wing rib of beef to share. Pricing is either £30 for three dishes and a drink (or £40 for five dishes), with a supplement for some dishes. An abridged version of The Vineyards’ impressive wine list will be offered but access to the full 30,000-strong selection is still available on request. “At last we are delighted to be welcoming real people back in again. We plan to start off where we had to abruptly end before Christmas and have a great new concept and seasonal offering to share.”  

Stockcross, Newbury RG20 8JU​
www.the-vineyard.co.uk​​

Cin Cin​

Brighton and Hove-based Italian group Cin Cin travels northwards next month as owner David Toscano fufills a long-held ambition to open in the big smoke. The Fitzrovia site - most recently home to Bonnie Gull Seafood Shack - is expected to open at the end of April for outdoor dining on a 25-cover south-facing terrace. Chef Jamie Halsall - whose CV includes Launceston Place and Roux at Parliament Square - will create a menu that’s broadly similar to that offered at Cin Cin’s larger Hove site (the pair’s debut Cin Cin in central Brighton offers a more condensed menu). Launch dishes will include Scottish scallop, San Marzano and smoked chilli, fennel, tapenade butter; chicken Milanese, giardinera salad, wild garlic emulsion; and espresso tart, chocolate and hazelnut crumble, date ice cream. Toscano says that while handmade pasta will still be a key part of the offering, more emphasis will be placed on small plates and secondi-style dishes due to the site having a smaller kitchen and the surfeit of small plates pasta places in central London.

21A Foley Street, London W1W 6DS​
www.cincin.co.uk​​

The Dorchester Rooftop​

The five-star London hotel is opening its rooftop for the first time. Open throughout spring and summer there will be live music and a series of al fresco culinary pop-ups led by executive chef Mario Perera and featuring a British summertime menu by Tom Booton and modern and informal French dining by Jean-Philippe Blondet. The menu will comprise sharing plates such as potato bread, lamb fat butter, and crispy onions; black pudding on toast with egg yolk; and prawn scotch egg with curry sauce and lime pickle; while bigger dishes will include ribeye steak with mushrooms and tarragon; Iberico pork chop and artichokes; and grilled turbot with peas and lemon.

53 Park Ln, London W1K 1QA ​
www.dorchestercollection.com​​

The Red Duck​

Having opened for delivery only back in December, The Red Duck is finally set to launch for dine in on 15 April. The latest opening from Chi San – a South Londoner who has been developing and operating restaurants around the world for over 30 years – The Red Duck is described as offering ‘fresh and distinctive’ food, which focuses on Chinese favourites made with a modern approach and delivered in their unique relaxed and informal style. A lot of focus has been put into ingredient sourcing with the stir-fried beef with ginger and spring onion made with a 35-day dry aged rib eye from grass-fed British cattle sourced through HG Walter; and the duck for the crispy aromatic duck coming from the family-owned Silver Hill farm in Northern Ireland, where the ducks are bred for ‘the perfect flesh to fat to skin ratio’. 

1 Ramsden Road, London SW12 8QZ​
www.theredduck.co.uk​​

The Stafford Courtyard Fire ​

The Stafford’s culinary director Ben Tish and executive chef Jozef Rogulski are welcoming a number of London chefs into their fold to cook a collaborative menu from the outdoor grilling area in The Courtyard at The American Bar. Kicking off its Courtyard Fire barbecue series is Matt Brown, group executive chef at Hawksmoor, on 24 April where he will be serving up dishes including snacks of short rib and Ogleshield nuggets with kimchi ketchup; native lobster roll; roast Brixham scallops with white port and garlic; and Old spot belly ribs and vinegar slaw. There will also be porterhouse steaks and triple cooked beef dripping chips as well as sticky toffee pudding and clotted cream on the menu. Following Brown will be chefs including Genevieve Taylor and Mei Mei London’s Elizabeth Haigh, with more to be announced.  

16-18 St James’s Place, London SW1A 1NJ​
ww.thestaffordlondon.com​​

The Garden at Corinthia​

Chef André Garrett has created a menu of seafood, raw salads and wood-fired pizzas for the opening of The Garden at Corinthia on 12 April. Sein a secluded courtyard within the Westminster hotel, the terrace has been given a Mediterranean feel with menu items including small plates of anchovies, olive oil, orange and mint; and grilled squid with tomato; and sharing plates of red prawn crudo with lemon and rosemary; yellowtail tartare with apple, lemon and coriander; and baked Romano peppers with freekeh and ricotta.

Whitehall Place, London SW1A 2BD​
www.corinthia.com​​

Kerridge’s Garden Grill ​

The team behind Kerridge’s Bar & Grill at The Corinthia is running an outdoor pop-up restaurant – from 12 April-16 May. The 46-cover terrace will be located on a mezzanine level (directly above The Garden, at Corinthia) with head chef Nick Beardshaw cooking seasonal dishes such as grilled whole lobster with herb butter; Cornish day boat turbot with seaweed tartare sauce; sirloin steak; and a debut burger with Ogleshield cheese and pulled pork. Desserts, meanwhile, will include Amalfi lemon tart with raspberry coulis; strawberry and basil trifle with white chocolate crémeaux, elderflower jelly and shortbread crumble. Kerridge’s Garden Grill will be open daily from 12-9pm, with last orders for food at 6.30pm and for drinks at 8.45pm.

Whitehall Place, London SW1A 2BD​
www.corinthia.com​​

Outside @ Trinity​

Adam Byatt will take advantage of relaxed planning regulations to launch an alfresco dining area adjacent to his Clapham flagship Trinity. Outside @ Trinity will have a separate, simpler offer to the Michelin-starred Trinity and is being launched in partnership with Ruinart Champagne. The space will have 35-covers serviced via a mobile bar and mobile kitchen with barbecue. “The offer is completely different to Trinity or Upstairs at Trinity. We want people to feel like they are on holiday - hopefully we get the same amazing weather in April, May and June that we had last year,” says Byatt. “We will offer small plates and a few tapas-style dishes alongside four or five things cooked on the grill. It’s going to be Mediterranean in style and very simple. The service will be casual but it’s the same team at Trinity so it will be professional.” 

4 The Polygon, London SW4 0JG​
www.trinityrestaurant.co.uk​​

The Berkeley Beach Huts​

Opening on London’s Wilton Place, The Berkeley Beach Huts at The Berkeley is an outside dining experience inspired by British foodie seafronts including Whitstable, Southwold and Padstow.  Five rainbow-coloured beach huts take centre stage with options also available fr countertop and terrace dining. Menu items will include crab on sourdough; baked scallops; grilled langoustine and seafood platters as well as Berkeley style fish and chips with either sea trout, sea bass or lobster and fries. The seaside theme will continue with the desserts and drinks menus with soft serve vanilla ice cream cones with a choice of flakes and toppings and drinks such as The Diver, Mermaid Shell, Sailor Sour and Pink Pearl.

Wilton Place, London SW1X 7RL​
www.the-berkeley.co.uk​​

Alban’s Well​

Located on the ground floor of a former BHS, Alban’s Well is the latest opening from pub group Young’s. The 168-cover pub has a large 62-cover outdoor terrace while the pub’s interiors will make use of upcycled furniture and reclaimed tiling. A seasonal British menu will champion underutilised and ‘ethically sourced’ ingredients, with a focus on plant-based and gluten-free dishes. The pub will also have a self-service Wine Wall where customers can choose from a wide range of wines by the glass.

52 St Peter’s St, St Albans AL1 3DY​
www.albanswell.co.uk​​

Gordon Ramsay’s Street Pizza Battersea/Street Burger West End​
Never one to rest on his laurels, Gordon Ramsay is planning a double opening in April, with his Street Pizza brand opening its fourth London site; and his fledgling Street Burger concept launching its second location. Nestled under the Grosvenor Bridge railway arches in Circus West Village – part of the Battersea Power Station regeneration project – Street Pizza will launch on 12 April and offer diners ‘bottomless’ pizza for £15 alongside a menu of ‘signature’ cocktails. Also making use of its outside space, Street Burger will open on Charing Cross Road later in the month and serve a menu focusing on seven burgers, with meat, vegetarian and vegan options available. 

4 Arches Lane, Nine Elms, London SW11 8AB​
24-28 Charing Cross Road, London WC2H 0DT​
www.gordonramsayrestaurants.com​​

Luna Springs​

Tonight Josephine and The Escapologist operator Adventure Bar Group is launching an outdoor bar and street food venue in the former Digbeth Arena site in Birmingham on 12 April. Named after The Lunar Society of Birmingham, an 18th Century club of creative and intellectuals that met on every full moon, Luna Springs will feature a bottomless brunch offering, as well as a ‘moonlight cinema’. Adventure Bar Group has it plans to ‘invest in the best of local street food vendors, talent and tastemakers’ for the project. At launch the venue will have a capacity of 400, but this will increase to 2,500 as Coronavirus restrictions lift.

Lower Trinity Street, Birmingham B9 4AG​
www.lunasprings.co.uk​​