Launching today in Upper Berkeley Street is Sixtyone, a partnership between chef/patron Arnaud Stevens (St Mary Axe, Maze, Le Jardin des Sens, La Tante Claire, City Rhodes) and Searcys.
He will introduce a modern British menu that will feature dishes such as Mussels with bread soup and crispy suckling pork belly, Rabbit confit with parsnips, mustard and pistachio, Jerusalem artichokes with with Scottish girolles and hazelnuts, Fillet of venison with salsify, celeriac and blackberries. Desserts include Banoffee parfait and Braeburn apple tarte tatin.
General manager is Artan Mesedrani (Gordon Ramsay at Claridge’s) and the sommelier is Jonathan Cellier (Sercys Club at the Gherkin). An international wine list comprises 200 bins with a selection of 20 by the glass.
On Monday evenings customers will be able to BYO with no corkage being charged. With interiors by Tonik, the venue will accommodate up to 61 with an additional private dining room for 16.
Says Arnaud, “The location and style of this new restaurant are perfect for my West End debut. I am excited about the opportunity to showcase my food to a new audience of customers in particular the local neighbourhood.”