A Basque-focused steak restaurant headed up by former Chiltern Firehouse Head Chef.

The 80-cover restaurant is located in a former factory near to St Paul's - expact a“contemporary iteration of the classic steak restaurant” - banquettes, big windows, a colour palette “reflective of the stormy sea”. Chef Richard Foster, who led the kitchen team at celebrity hotspot Chiltern Firehouse for the best part of 10 years, oversees the food, while Nemanja Borjanović and William Sheard, the duo behind the lauded meat supplier Txuleta, looking after the front of house. 

The restaurant specialises in produce from a region known as the French Basque Country, with a menu of Galician blond beef, “guisante lagrima” - or teardrop peas - king crab rice, boudin blanc black pudding, tuna T-bones, and Aldabia corn fed chicken. Most of the wines are sourced directly from producers and mature vintages of sought-after classics.