Billed as a younger and more casual sibling to its Aegean islands-inspired Notting Hill restaurant Zēphyr, Bottarga is a collaboration between the group’s original opening chef Adam Rawson and its Greek-born executive chef Tzoulio Loulai.
The ‘produce-led’ menu will include a riff on Greek salad; whole grilled day-boat fish finished with chilli butter; UK ex-dairy ribeyes on-the-bone grilled over charcoal and served with a bone marrow stifado jus; cep mushroom pastichio topped with shavings of thyme Graviera cheese and black truffle; and the namesake bottarga orzo.
The wabi-sabi-inspired space will ‘embody the beauty of imperfection and the passage of time’ while the newly-laid wooden floors will ‘carry the elegance of classic European opulence’.
Bottarga will also have a newly-improved terrace that will be used year round.
Chicama closed this summer having traded for around eight years. Zēphyr is expected to launch in early November.
Pachamama Group made its debut in 2014 with Pachamama in Marylebone. Zēphyr will bring the group up to a total of four London restaurants.
