Slawomir Sawicki will be head chef at Silva, which is being launched next month by first-time restaurateur Daria Grebenyuk.
She has brought in Peter Prescott, best known for partnering with Sir Terence Conran on Boundary, Lutyens and Albion, to advise on the opening.
Taking inspiration ‘from across the Mediterranean’, Silva’s menu will feature a range of starters, raw dishes, seasonal salads, mains, and desserts.
Options will include potato waffle topped with beef tartare and winter truffle; salmon with crunchy rice, ponzu and shisho; line-caught turbot cooked on a robata grill and served with a wakame beurre blanc; and chateaubriand with wild mushrooms.
There will also be a dedicated breakfast menu featuring a gratinated crab and Gruyère omelette; coconut and muscovado porridge with caramelised banana and blackberry jam; and soufflé pancakes with a white chocolate and lavender Chantilly.
The wine list, developed in collaboration with consultant Yulia Gurevich, will change seasonally with the food menu and feature a selection of low-intervention bins including more than 30 options by the glass.
Split across two floors, Silva will hold 91 covers. The interiors, designed by Grebenyuk in partnership with Atelier Wren, will be inspired by the changing seasons and feature notes of mixed woods and marble that’s offset by moss and pine green accents.
The first floor will include an intimate snug bar and private dining room with restored herringbone parquet floor and decorative foliage and flower castings adorning the walls.
“I am extremely excited to announce the launch of Silva,” says Grebenyuk.
“For me it was important to create a space that felt like an elegant escape any time of the day or night.
“From a productive breakfast meeting to a lively dinner with friends, I want Silva to be an inviting place for locals and visitors alike.”