Called Voyage with Adam Simmonds, it will open in late January 2025
The restaurant is described as a an ‘intimate narrative’ of former Danesfield House and Le Manoir aux Quat’Saisons Simmonds’ personal evolution, promising ‘captivating tastes, bold flavours and delightful textures, all underpinned by impeccable service’.
The focal point of the restaurant’s cuisine will be Scandinavian with the cooking style combining traditional methods with modern techniques.
Dishes will change according to the seasons but those on the launch menu are expected to include oysters with fermented apple and white asparagus; celeriac, yeast, oakmoss and walnut; venison with ember-roasted beetroot, blackberry vinegar and thyme crumb; and roasted koji barley ice cream served with hazelnut milk and sobacha.
Scandinavia has also served as an inspiration for the restaurant’s interior, which will be characterised by clean lines and minimalist aesthetics to reflect what is being served on the plate.
The colour palette will be ‘light and airy’ with natural woods and there will be an absence of a divide between the kitchen and the dining area.
“There is no aspect that we haven’t meticulously and thoughtfully considered in the quest to give our guests the best possible experience,” says Simmonds.
“We want to ensure that Voyage is much more than simply a place to dine, that it is rather a journey through the senses of life.”
Simmonds worked under Raymond Blanc at Le Manoir aux Quat’Saisons before achieving a Michelin star at Ynyshir Hall in Wales and later winning a star at Adam Simmonds at Danesfield House.
He was appointed chef-patron at The Megaro in May and is also executive chef at Home Kitchen in Primrose Hill, the world’s first fine dining restaurant to be staffed by homeless people.
