Boeynaems, whose CV also includes The Goring and The Zetter Group, will be cooking his take on the transatlantic favourites the restaurant is known for, with a focus on shellfish, grills, steaks and tableside salads.
New dishes include raw Orkney scallop with Waldorf salad with green apple vinaigrette; monkfish Wellington with roast celeriac, braised salsify and hen-of-the-wood; Scottish Gigha halibut with buttered Dorset crab, saffron gnocchi, fennel and crab bisque; and Belted Galloway steak tartare with pickled radishes, fresh horseradish and game chips.
There will also be a breakfast menu that features the likes of buttermilk pancakes with smoked maple syrup and cured bacon; fruit salad with a chamomile infusion; and sweetcorn fritter with avocado and a fried duck egg.
The room has been 'refreshed' with a clubby 1920s New York feel and walls adorned with large-scale murals and maximalist artworks.
The Beaumont's La Magritte bar has been moved to a new home within the hotel, and as such has new interiors and furnishings designed.
Seating 30 guests, the intimate space will be run by newly appointed bar manager Antonino Lo Iacono (previously of Rules, Dukes, and most recently of Mark’s Club in Mayfair) serving 'perfectly prepared' classic cocktails.
Inspired in part by 1920s New York it will specialise in bourbons, American whiskies and cocktails. Boeynaems is behind the bar menu, which includes an oyster and caviar menu, as well as bites such as French toast, bacon, truffle and jam; and Corndogs and stout mustard.
Originally opened in 2014, The Beaumont is said to 'embody the spirit of the grand hotels of 1920s London and New York'. The Colony Grill and Le Magritte will open on 27 August.