Tom Kemble’s pared back, modern European menu will be served alongside a well crafted wine list which, for the first time in London, will have two Masters of Wine consulting on it.
Having worked in such eponymous restaurants as Hedone in West London and Faviken in northern Sweden, Tom takes a natural approach to dishes, cooking instinctively and sensitively with exceptional produce in peak condition.
The constantly changing menu will allow ultimate flexibility, enabling Tom and his small kitchen team to work closely with their producers to serve elegant, naturally plated dishes using a blend of French technique with British, Italia and Scandinavian produce.
Example dishes will include:
Jerusalem artichoke veloute with black truffle and quail’s egg Buratta with Prosciutto, spiky Italian artichoke, pomegranate and basil
Haunch of Sika Deer with chestnut and juniper puree, baby turnip and Crapaudine beetroot Pollack with celeriac puree, Cevennes onion, parsley and lemon confit Charred Radicchio tardivo with caramelised polenta, Gorgonzola and balsamic vinegar
Floating island, citrus anglaise and chocolate sorbet Cox apple ‘dauphinoise’, arlettes and cinnamon ice cream
Diners at Bonhams will be given the opportunity to sample some of the world’s finest wines by the glass at affordable prices. The wine list will be overseen by Master of Wine and Head of Bonhams Wine Department, Richard Harvey, and sommelier and Vintners Cup winner, Charlotte Edgecombe.
The restaurants’ two Enomatic machines will dispense up to 16 wines by the glass ensuring they stay in perfect condition. Such sought after wines to be served will include; Domaine de la Romanée Conti Richebourg 1995; Château Cheval Blanc 1982 and Screaming Eagle 2011.
Bonhams will be buying wines from sales taking place at the auction house and will have an active en primeur buying policy, making use of their own extensive cellar. Regular tastings will be hosted with fine wine producers including Château Mouton Rothschild; Château la Conseillante and Château Pontet Canet for which Tom will write specific tasting menus to serve alongside the wine.
The restaurant is located in Bonhams London headquarters designed by architects Lifschutz Davidson Sandilands and opened in 2013. To reach the restaurant, guests will pass by two of Bonhams salerooms and may even witness a live auction taking place.
The restaurant, which at first will only be open for breakfast and lunch is split over two floors, with a wine bar on the ground floor and an intimate dining room on the first. The sleek and minimal interiors with prints of Old Masters adorning the walls allow the food and wine to be the main focus for diners at this new hidden gem of a restaurant in Mayfair.
The breakfast menu will feature Tom’s own sourdough brioche with a selection of interesting confiture that he has created from fruits in season, homemade granola and yoghurt and heartier breakfast options with bacon from O’Shea’s and Hansen and Lydersen smoked salmon will also be available.