The two-storey restaurant will be located on Davies Street and will be headed up in the kitchen by executive chef Javier Duarte, who has previously held head chef roles at Seabird and Barrafina
Dishes will include starters of burrata with fresh caramelized figs, chicory walnut, pear and roquefort salad; foie gras terrine; smoked salmon; Caesar salad, omelette baveuse; green bean and artichoke salad; yellowtail sashimi; and scallops and bottarga and mains such as ‘le club sandwich’; ‘le Big Nice burger’; rigatoni a la vodka; wild salmon; angus beef tartare; lamb cutlets; and veal chop. Additionally, there will be two dishes made to share including chicken and cote de boeuf.
It will also run a wine club for members that will offer wines with low mark-ups and no corkage and there will be a rotating selection of 16 wines by the glass.
Spread over two floors, the ground floor of the restaurant will have a neutral colour scheme with white banquettes, dark brown velvet chairs with white piping and white linen table clothes. The basement area will, by contrast, have a darker colour palette and feature an open kitchen and wine rooms that are accessed through large arched doors.
