Launching in partnership with George Bukhov-Weinstein and Ilya Demichev, the due behind Goodman, Beast, Wild Tavern, Belvedere and their most recent launch, Lita in Marylebone, Fantomas will serve modern European food ‘with an eye on Asia, particularly Japan’.
Dishes on the launch menu include snacks of chickpea farinata (an Italian chickpea pancake) – with either garlic, parsley, wild oregano; smoked mozzarella; and lamb heat ragu; focaccia with marinara oil; and a duck liver parfait brioche fig panini.
Starters will include boneless chicken wings BBQ persimmon and sambal; pilchards ‘massive Sardines’ with gochujang and tomato; roscoff onion with sheep’s curd, landcress, and sumac; and crispy veal sweetbreads with bulgogi and green onion.
Other dishes on the menu include hogget chops served with aubergine, fennel, and tahini; half a spatchcock corn-fed chicken with fermented red pepper sauce; fillet of Beef with peppercorn sauce; and Iberico belly with quince, lime, and jalapeno.
Dessert options will be a cucumber and dill slushy; carrot with liquorice and yoghurt; fig savarin with chantilly cream; and blue brain cheese with piccalilli.
“We’re brining energy, respect from produce, and flavours that just work together,” says Denney.
There will also be a range of cocktails, such as a Miso Old Fashioned; Capri Cooler; and a Pandan ice Tea made with coconut oil washed rum. The drinks offer will also feature ‘a top drawer’ wine list.
Fantomas will be a candlelit dining room with an open kitchen. As well as the main dining space, the restaurant will have a private dining room with adjoining courtyard with space for up to 18 months.
Fantomas will open next month.
