Called Block Soho, the 120-cover restaurant is being launched by Roger Payne of the Enhanced Hospitality Group and will serve a menu focused on premium meat cooked over on coals as well as fish and shellfish.
The kitchen will be led by executive head chef Stephen Boucher and head chef Arber Malaj with dishes on the menu to include smoked pulled pork with sourdough toast and apple; English shellfish cocktail; Longhorn beef carpaccio with shaved parmesan; a selection of steaks; baby back pork ribs with a BBQ glaze; grilled tiger prawns with chilli oil and garlic butter; and fish pie with mustard mash.
Sundays will feature roasts of beef, pork or lamb served with Yorkshire pudding, charred vegetable, roast potatoes and gravy.
Meat will be sourced from family-run Huntsham Court Farm in the Wye Valley with fish from Newlyn Fish Market.
The restaurant will have a 40-cover bar area with the drinks offer overseen by beverage director Tony Vega. As well as offering a selection of more than 320 bourbons it will operate a daily croquettes and cocktails ‘happy hour’ from 3pm-6pm serving snacks such as beef brisket croquettes with BBQ mustard; and pig’s head croquettes with apple chutney paired with a short list of seasonal cocktails.
Block Soho will open on St Anne’s Court on 25 August.