South London restaurant Smoke & Salt has moved from its Brixton home to a new site in Tooting, opening on 22 September.
The new restaurant’s design is in keeping with the initial Smoke & Salt site in Pop Brixton, meaning the colour palate will be brass, black and white monochrome.
Seating 30-35 people in accordance with social distancing measures including tables seating a maximum of six (tables of four or more must be booked in advance).
Founders Aaron Webster and Remi Williams will be cooking at the pass where diners can choose to sit to watch the action happening.
Diners can choose from an a la carte menu, or opt for Smoke & Salt’s six-course sharing menu at a price of £32 per person with each dish chosen by the chefs.
“Our style of food and service continues to evolve and we’ve found that the idea of having a shared tasting menu is not only a more socially engaging way to eat, but it’s less wasteful and stressful for the kitchen, and therefore cheaper for you,” say Webster and Williams.
Smoke & Salt’s ethos celebrates the ancient techniques of smoking, curing and preserving, combined with bold, global flavours and modern influences.
The pair’s opening menu includes house charcuterie (£6), smoked and preserved on the premises; smoked chalkstream trout with dehydrated tomato and blackberry vinegar (£6); roasted pheasant breast woodland mushrooms with a porcini rice cracker (£15); and crispy new potatoes with chimichurri, gorgonzola, with an added option of beef heart.
For a traditional cheese course, Webster and Williams have instead created an alternative savoury pastel de nata with aged Cornish gouda and pickled onion (£4).
Desserts include dishes such as roasted comice pear sweet hazelnut cake and sage ice cream (£7).
Cocktails, locally brewed beer and small producer wines will also be available.
Customers can enjoy Smoke & Salt at home thanks to an order and collect service, which will soon be available after opening.