After years of it seeming that the only places that could afford to open in Mayfair were huge, soulless international group restaurants, we're very pro the arrival of a new vanguard. Kickstarted by Martin Kuczmarski at The Dover, then followed by the likes of Lilibet's and, most recently, Brutes, this new Mayfair movement is much more about a stylish kind of hospitality.
Into the fray more recently has come Bar Finch, which opened slightly on the QT two months ago in the heart of Mayfair's art quarter, Cork Street, but has only just started telling people about itself. The man behind it is Charles Finch, the film producer and restaurateur who also owns Chuc's. He describes this as "a classic Roman or Venetian bar, with a touch of my own transatlantic experiences – club classics on the menu, made up of the dishes we actually love to eat, a proper bar, and with a charming staff." If that sounds familiar, it feels right out of The Dover playbook.
And Bar Finch is similarly a celebrity magnet. Such is Finch's contacts book that he's already had Harvey Keitel and Ralph Fiennes in for lunch. The opening party two weeks ago attracted a crowd that included Mariella Frostrup, Daphne Guinness, Jack Whitehall and Joely Richardson.
In charge of the food is chef Tom Trubshaw, who spent nearly a decade as the head chef of much-loved Soho restaurant Andrew Edmunds. The main food menu is, as almost everything new in London is right now, Mediterranean-accented with a pasta focus. But you can also pick up a Bar Finch hamburger or Caesar salad if you fancy. Desserts are all Italian, with tiramisu, beignet, cremoso and a bicyclette granita the choices. If you're here for breakfast, that has more of an international flavour with kedgeree, masala chai porridge and eggs and soldiers with Marmite toast among the offerings.
Antoine Broisseau is the bar manager. He was most recently at the highly-rated Mayfair FAM Bar and, before that, The Groucho. Both he and Tom have worked together before, at Bethnal Green cocktail spot Rain Dogs. At Bar Finch, Broisseau's cocktail menu is short but effective with four signature cocktails and then a short list of what they're terming 'forgotten classics'. Their version of a martini is the Swimming Finch, made with Belvedere Vodka, House Dry Vermouth and Orange Bitters. While those forgotten classics include an Airmail (Planteray 3 Stars Rum, Lime Juice, Rosemary Honey and Billecart-Salmon Champagne) and a French Pearl (Haymans London Dry Gin, Fresh Lemon Juice, Sugar, Mint, Absinthe and Champagne).
It looks like they're doing a regular Club Night on Mondays where they'll be pairing a live performance with a set menu. But if you're hoping to come here and get content for your Insta, be warned. We hear they're not all that keen on having phones out.
