Nessa to open in Soho in March, from the team behind Mortimer House, with Tom Cenci at the helm
Nessa, a new modern bistro coming to the heart of Soho from Maslow’s Guy Ivesha (Mortimer House and Mortimer House Kitchen, Fitzrovia) and Executive Chef Tom Cenci (Loyal Tavern, Duck and Waffle) will open in March 2023.
A vibrant and informal bistro, Nessa will sit on the prominent corner of Brewer and Warwick streets in London’s lively Soho, serving a menu of classic dishes that champion seasonality with a contemporary twist. Inspired by the rich history of Soho, Vanessa Bell and other artists and creatives of the Bohemian movement, Nessa’s creative menu will be shaped by the seasons, using produce from Britain and across the channel.
Drawing on both British influences and Cenci’s passion for global flavours, Nessa will be an expression of elegant yet playful, inventive, British cuisine. In the snack section, the menu will include the likes of Oysters, hot sauce, crackers and hibiscus mignonette and Cheese and onion croquettes with grape husk mustard. Small plates on offer will include the likes of Brioche with black pudding and brown butter noisette; Celeriac carbonara, confit egg, parmesan breadcrumbs, truffle – a playful nod to the British interpretation of carbonara; and Steak tartare with beef fat Pangratatto, raw egg, charred bread, with the suggested optional extra of Homemade BBQ Crisps served on the side. Mains will include the likes of Bulgar wheat stuffed cabbage, parsnip purée and herb oil and Mussels, cider, parsley and seeded garlic baguette – a British version of the bistro staple. There will be a large sharing section of the menu featuring the likes of Roast chicken, with morels, chicken butter sauce, and Cenci’s iteration of a quintessential British comfort dish, the hot pot, in the form of the Ox cheek hot pot with confit potatoes. There will also be whole fish on offer to share, such as Sole, pepper chilli pickle and herbs. Desserts will offer mixture of sweet and savoury dishes; with savoury options such Welsh Rarebit, dark rye and truffle and Cheese mille-feuille with Baron Bigod and hot honey; served alongside old school, reimagined British puddings, such as Baked Alaska with seasonal fruit; Custard tart with spiced creme fraiche; Seasonal upside-down cake; Black forest trifle and Roly Poly with Custard. The restaurant will be open all day with a breakfast menu of dishes including English muffin with a sausage patty, fried egg and cheese; Banana French toast, caramelised banana, maple pecans; Crab benedict, poached eggs, crumpet, béarnaise sauce; Toasted crumpet, marmite butter; Egg n’ chips – St. Ewes with beef dripping chips and Homemade cereals with milk.
The 98-cover restaurant will sit on the ground floor of the new 1 Warwick members’ house in a renovated 1910 neo-baroque building. Nessa – designed by boutique interior architecture and design firm Fettle – will be full of the aesthetic character associated with the Maslow’s group and incorporate two spaces: a sophisticated yet unpretentious bar and an inviting dining area. Inspiration will be taken from the eclectic and colourful establishments that are synonymous with Soho’s past, weaving this with references to Edwardian baroque architecture and the existing features that envelope the building.
The bar will have its own wine and cocktail list, as well as a selection of snacks and small plates, also from Cenci; perfect for after work drinks and casual light suppers. There will be a handsome horseshoe bar on the one side, plus plentiful lounge seating, accompanied by a combination of bespoke and mid-century modern vintage furniture, art and a mix of textural fabrics. Leading through to the dining room, brushed oak and arabescato corchia marble fixtures, cosy banquette seating and tables overlooking Brewer Street set the scene for intimate and relaxed dining. Outside tables will be shaded from the summer sun by an awning, ideal for al fresco drinking, dining and people-watching.
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