Celebrated Mayfair restaurant, The Square, will re-open its doors on Bruton Street this Friday (November 24th).
Under the ownership of MARC (Marlon Abela Restaurant Corporation), a major re-design coupled with the appointment of Clément Leroy to the role of executive chef marks an exciting new chapter in The Square’s story, following the departure of Philip Howard in 2016.
Prior to his move to London, Leroy held the position of executive chef at Auberge du Jeu de Paume in Chantilly. He was also previously part of the team that helped Guy Savoy’s eponymous Paris restaurant win its third Michelin star in 2002, with whom he worked for ten years.
Leroy’s debut menu at The Square will showcase some of the chef’s favourite autumnal ingredients, including signature dishes of baby violet artichoke, wild mushroom, walnut and parmesan ice cream; crisp red mullet, graffiti aubergine, shiitake and sarawak pepper, and roasted milk-fed veal sweetbreads with squid, black truffle and grapefruit.
As ever, a stellar wine list will be an integral part of The Square’s service, capitalising on long associations with top wine makers and the most respected importers. Head sommelier Andrea Zarbetto has masterfully curated a list that celebrates French roots through an extensive Burgundy offering, whilst also showcasing a strong selection of classics and lesser known examples from all over Europe and the Old World – particularly South Africa. An increased choice of entry level wine will also feature, ensuring there is plenty of interest and choice at every price point.
The 80-cover restaurant, which includes a private dining room and bar seating, has been re-designed by London-based agency Virgile + Partners, whose previous work includes design projects for The Greenhouse and Morton’s Club.
Drawing influence from Mayfair’s art galleries, the new concept will reflect an urban and minimalist aesthetic, underpinned by an elegant and timeless style.
The main dining area will be a perfect square with dark parquet flooring, whilst square glass blocks will be used in the external windows and internal walls will allow for natural light to penetrate the space. This aesthetic sentiment extends to all aspects of the restaurant, not least the restaurant’s art collection which has been conceived by Marlon Abela for the re-opening.
