Compton will be led by executive chef Michael Shaw, who previously cooked at Adam Byatt's Michelin-starred Trinity and its sister restaurant Bistro Union; and head chef Sam Monastyrskyj, whose CV includes stages at Raymond Blanc’s Le Manoir and Tom Kerridge’s The Hand and Flowers.
Alex Kaye, founder of Walter and Monty in the City, will oversee the Compton's creative direction.
Open throughout the day, the restaurant's menu will focus on produce from small-scale British suppliers and have a broadly Mediterranean flavour.
“We have spent such a long time sourcing impeccable, local produce to ensure we’re offering a menu of the highest quality,” says Shaw.
“We want people to feel like Compton’s is the place they can come to whatever the occasion, whether that’s for a leisurely weekend brunch, a place to grab lunch on the go, or an evening dinner to mark a special occasion, there’s something here for everyone.”
Breakfast options will include organic overnight oats with British strawberries and honey; sourdough pancakes with streaky bacon and homemade maple butter; and smoked salmon with scrambled eggs.
Compton's all-day menu will feature a range of small plates such as smoked haddock croquettes; courgette salad with smoked almond gazpacho and house-pickled Roscoff; and barbecued Cornish mussels with dashi broth, lovage and crispy shallots.
Larger plates, meanwhile, will include hand-rolled pappardelle with asparagus, broad beans, peas and ricotta; and romanesco with smoked creme fraiche and hazelnuts.
Compton’s deli, tucked away behind the restaurant on Jerusalem Passage, will serve a daily changing takeaway menu of freshly baked pastries, focaccia sandwiches, salt beef bagels, charcuterie and artisan coffee.
Interiors for the 30-cover restaurant will be overseen by London based design firm Thirdway and will feature blush pink walls, marble-topped tables and dark green leather banquette seating.
A further 30 covers will be available on the Compton terrace.
BigHospitality recently revealed that D&D London is planning to revive The Modern Pantry with a new location close to its original site.