The chef has created the menu for the 50-cover restaurant, which is located on the ground floor of Hammersmith-based private members’ club Kindred as part of its reinvention and focus on working with London-based small-scale suppliers.
Opening on 11 April, Cellar will serve Clarke’s take on comfort dishes, classics, snacks and light lunches with a menu designed for sharing. Signature snacks will include fried cod cheeks with harissa mayo and lemon; and ox cheek puffs with prune and tamarind ketchup, while small plates will include home-cured sea trout with radish, kohlrabi and dill; and Korean spiced tartare of Dexter beef served with straw chips.
Large plates will feature mutton merquez flatbread with pink onion, herb labneh and salsa verde; and grilled Tamworth pork chops with sauce charcutière; with desserts such as rhubarb compote, caramelised bread and butter pudding; and chilled rice pudding with mango, almond and black sesame.
Cellar’s interiors have been designed in collaboration with design house Run For The Hills, which has worked on restaurant projects including Temper,
Kricket and Salt Yard Group, and will feature an open plan kitchen. It will also have an outdoor terrace seating up to 60 people.
“For me, a city lifestyle appeals most when you find those special, local spots that really seem to get under your skin,” says Kindred founder Anna Anderson. “Cellar is designed to be just that; a gathering place that restores and delights, and is exactly what you need it to be, whatever time of day or night you find us.”
Clarke, a former St Leonards chef, will also open a permanent home for the vegetable-focused barbecue concept Acme Fire Cult, which he is running with Daniel Watkins at 40FT Brewery in London’s Dalston.
