Called Kima, the restaurant is being launched by chefs and restaurateurs Andreas Labridis and Nikos Roussos with a menu centred on fresh seafood and day-boat fish.
Named after the Greek name for wave, the restaurant will on 5 June and be located on Paddington Street opposite OPSO, the first restaurant from the duo, and will have space for 30-covers as well as a fish counter.
Diners can choose seafood from the counter, including whole turbot and grouper, to langoustines and hand dived scallops with Roussos and his team taking diners through the different ways each fish or crustacean can be prepared; raw, cured or cooked.
Menus will be dictated by the catch of the day boats and dishes may include starters of charred langoustines; ceviche; tartars, along with tzatziki; taramas; and soutzoukakia - grilled meatballs with an eel gremolata-Athenian salad.
Mains will range from fisherman’s pie made with octopus topped with fava puree au gratin to daily specials such as tuna T-bone steak; grouper shank ‘giouvetsi’; and fish collar with smoked tomato and charred okra.
Waste not, use all approach
Kima will have a ‘waste not, use all’ philosophy, using every part of the fish and animal, with fish bones and spines made into broths served ‘sabu sabu’ style with slices of fish. Lesser-used parts such as the heads will be simply grilled; lightly fried tails will be served with an aioli, while charred fish collars will served with extra virgin olive oil and lemon.
Alongside the seafood offering will be selected cuts of meat that will be aged in-house to create dishes such as a rack of lamb served with a bisque-demi-glace sauce.
Desserts will include nori baklavas, a modern twist on the Greek sweets made with a layered semolina custard dessert and caramelised seaweed while the wine list will be composed of Greek wines as well as a selection of international wines with a focus on champagne.
“We are thrilled to present a new perspective on fin-to-gill eating with Kima, and to be bringing a new seafood focused restaurant to London,” says Roussos.