\n Aki is a new\u00a0opening from Maltese-based Lifestyle Group and has\u00a0a celebrated sister venue in Valetta serving up sushi, robata and Kushiyaki dishes.\n<\/p>\n
\n It is set to open\u00a0at the \u00a315 million refurbishment of a Grade II listed banking hall at\u00a0One Cavendish Square.\n<\/p>\n
\n The venue will feature a separate entrance for Kiyori\u00a0a late night downstairs bar in the former vault which will serve teas and\u00a0Japanese-inspired cocktails.\n<\/p>\n
\n Aki’s offer is \u201ccontemporary interpretations of Japanese culinary tradition\u201d with\u00a0\u201cMediterranean warmth,” so expect the likes of Kobe beef, yuzu marinated lamb, wagyu tataki, and tuna tartare with aged soy and caviar.\n<\/p>\n
\n Further into Marylebone, Kudu is a European-South African venture which has built a huge fanbase with restaurants in Peckham and Nunhead.\n<\/p>\n
\n Amy Corbin and Patrick Williams, who founded the business in 2017, are now relocating north,\u00a0combining three restaurants\u00a0in one location at\u00a0Moxon Street in the heart of Marylebone village.\n<\/p>\n
\n<\/blockquote>\n\n Posting on Instagram in May, the couple wrote:\u00a0\u201cThe new restaurant will bring our three sites together under one roof, marking an exciting new chapter for our company! The site will feature brand-new dishes alongside standout favourites from both Kudu and Kudu Grill, as well as a private dining room and bar area.\n<\/p>\n
\n “This dream project has been in the pipeline for a few years now and we still can\u2019t actually believe it\u2019s happening!”\n<\/p>\n
\n Serving brunch, lunch and dinner, the open fire braai restaurant – which is named after an African antelope –\u00a0will offer\u00a0modern European cooking with a South African twist.\n<\/p>\n
\n According to their website The Kudu Collective borrows\u00a0“flavours and techniques from the homeland.”\n<\/p>\n
\n “Our goal is to foster a culture of genuine hospitality, culinary excellence, entrepreneurial spirit and core family values,” they add.\n<\/p>\n
\n Expect the likes of quail skewers, Kalahari spiced biltong, pork chop with monkey gland sauce, Cape Malay monkfish potjie, whole black bream with zhug butter rotis, and an epic Durban pineapple dessert for two with cardamom br\u00fbl\u00e9e, spiced pineapple, chocolate ganache, brandy canele, and coconut soft serve.\n<\/p>\n
\n Bookings for Kudu are now live with the restaurant opening on September 16\u00a0at 7, Moxon Street, Marylebone. www.kuducollective.com<\/strong>
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