The restaurant will be overseen by the hotel’s newly appointed executive chef Marco Calenzo, who was most recently executive chef at Zuma.
The menu is described as offering light, modern takes on Italian classics alongside more innovative creations.
Example dishes include yellowtail with garlic puree and Etna lemon gel and dressing; ravioli del plin with guinea fowl; risotto made with Piana di Navelli saffron; and an ‘elevated’ veal Milanese.
Al Mare will also offer high quality Italian cheese and charcuterie alongside a counter of raw seafood.
Calenzo will source much of its produce directly from Italy but some will be sourced from ‘select’ UK suppliers.
The drinks offer will be focused on cocktails, Italian aperitifs and digestifs, served tableside from an aperitivo trolley, including a list of rare and vintage Amaro, vermouths, grappas and eau de vie.
The wine list is billed as minimalist, focusing on ‘fine wine and hidden gems’ with wines sourced from well-known names in Tuscany, Piedmont, Burgundy and Bordeaux alongside smaller producers across the Mediterranean.
Al Mare has been designed by 1508 London, which is also behind the 18-month transformation of the rest of the hotel. The restaurant features a large bar and lounge area, featuring dramatic Rosapino marble and warm green and amber tones.
