Following on from a slew of international openings, the boys behind the original Experimental Cocktail Club are back in town - this time with a new seafood eatery aptly called The Fish Club. To gather inspiration for his daily changing menu, chef Thibault Tournaire (who until now was second in command to Thomas Brachet at the Beef Club) spent time in Peru under the wing of celebrated cook Pedro Miguel Schiaffino. Here he serves up an array of fish dishes, from Peruvian-style ceviche to oysters and caviar.
The 200 strong wine list - which will also include craft beers and pisco cocktails - is by Beef Club sommelier Nicolas Smith. Meanwhile the interior is by the group’s resident designer, Paris-based Dorothée Meilichzon, who focused them around a 1950s theme and added graphic Aztec prints in vibrant colours.
