Located on the Mayfair end of Duke Street, Apricity 'will pioneer the principles of a circular economy’ with a menu centered around hyper-seasonal, sustainable produce from small-scale farmers and locally foraged ingredients.
The opening, which was first announced back in November, follows Nicholson’s Hackney-based ‘pandemic pop-up’ All’s Well, which was set up to preserve jobs, morale and positivity within the industry over the last year.
Her debut restaurant Tredwell's, which also championed sustainability, closed last year after seven year in business.
Apricity will continue the former Marcus Wareing chef’s ‘commitment to running a socially conscious endeavour with her team of innovative and like-minded people who share her values of a sustainable lifestyle’.
Following with a zero-waste approach, Nicholson has worked closely with head chef Eve Seemann to create a menu that will include the likes of Cornish mackerel; Shetland mussels with sambal butter and pickled pear; roasted Kuri squash with fermented fire flame chilies, miso aioli, squash seed crumb and Thai basil; venison with elderberry and walnut butter; and crispy brussels sprouts with spent beer vinegar and rosemary.
There will also be dedicated tasting menu celebrating British vegetables, as well as a meat and fish-focused menu.
The drinks offer, meanwhile, will major on low intervention wines with an emphasis on those produced in the UK alongside a selection of ‘innovative’ zero-waste cocktails.
