OPENS SUMMER 2019
‘Plu’, in French, is the past participle of the verb ‘plaire’, meaning ‘to please or to enjoy’, which sums up chef Elliot Moss’s aim for his new restaurant in St John’s Wood, and his hopes for diners . The name also doubles up as an acronym for ‘people like us’, by which Moss (who trained at Le Gavroche) means fellow food lovers who enjoy fine dining.
Little is known about the chef’s first solo venture, other than its location and raison d'être, which is to provide the very finest food and service in a truly intimate setting. Given that the restaurant will only have the capacity to seat 22, and that the staff to diner ratio is one to every two, it would appear that Plu is all set to practise what it preaches.
The menu is still in development, but the ever-changing, seasonal tasting menu is billed as ‘English food, with a French accent’. Details of what this might taste like are sparse, but judging by Plu’s colourful Instagram account, guests can expect everything from fresh, floral salads and gazpacho to sweet and sour quail and scallops with ox cheeks, all beautifully presented and very photogenic.