Tucked away in a Mayfair mews, SILVA is a new day-to-night restaurant set to open its doors this November. Derived from the Latin word for “forest,” SILVA’s menu will evolve in harmony with the seasons, taking inspiration from across the Mediterranean all the way to Japan to deliver a modern restaurant for modern Londoners. Founder Daria Grebenyuk and her experienced team have created an elegant space that will focus on a convivial atmosphere and warm hospitality at the heart of Bruton Place, a location known for its independent restaurants, retailers and galleries.
Serving breakfast/brunch, lunch and dinner, SILVA boasts 91 covers across two floors and an outside terrace. On entering guests will be drawn in by the banquette seating which gently curves its way down the entirety of the space, where mixed woods and marble are offset by moss and pine green accents and muted tones to mimic the changing seasons. The restaurant is joined on the first floor by an intimate snug bar and an impressive private dining room, ‘The Garden Room’, complete with a restored herringbone parquet floor and decorative foliage and flower castings adorning the walls.
The menus at SILVA are a manifestation of Founder Daria’s travels across various countries, savouring different foods and culinary traditions from Europe and beyond. Daria has worked closely with Head Chef, Slawomir Sawicki (Eric Chavot, Galvin at La Chapelle, Arts Club) to curate menus which bring together different influences and techniques but which at their core let the best of the seasons produce shine.
For breakfast, the options include light and healthy dishes and some signature brunch recipes. Diners can enjoy eggs of any style, from the indulgent gratinated crab and Gruyère omelette together with a selection of eggs simply poached and served alongside house-cured salmon. For those after something sweeter, there will be a selection of creative pastries, coconut and muscovado porridge with caramelised banana and blackberry jam, acai bowls and fluffy soufflé pancakes served with a white chocolate and lavender Chantilly.
The daytime menu will showcase a range of starters, raw dishes, seasonal salads, mains, and desserts. Notable offerings include the crispy fried egg served elegantly atop parmesan cream, the potato waffle topped with beef tartare and gently shaved winter truffle, and the baked Isle of Mull scallops with yuzu butter. From the raw section diners can choose from salmon with crunchy rice, ponzu and shisho, a line-caught sea bass crudo or a toro and mango tartare.
Come evening the menu will include dishes such as roast duck with coco beans, fennel and orange as well as seabass casserole inspired by Ristorante Pesce Baracca in Forte dei Marmi, together with larger sharing plates such as line-caught turbot cooked on a robata grill and served with a wakame beurre blanc, or chateaubriand with wild mushrooms. Rounding off the menu is a refined selection of desserts from a creamy Basque cheesecake, chocolate pavé with coffee ice-cream to rum-roasted pineapple with coconut.
SILVA’s wine list is a balanced combination of wines from new, young and emerging modern-thinking winemakers and some more established names, featuring a decent selection of low-intervention wines and 30+ options by the glass. Bottles are sourced from classic and innovative wine regions across Italy, France, West Sussex, Greece, the Czech Republic, Portugal, Austria, USA and Australia. The curated list, developed in collaboration with wine consultant, Yulia Gurevich, is designed to complement the food menu and will change seasonally, ensuring a constantly evolving selection. A brokers list for fine wines will also be available, showcasing more rare options.
Inspired by the woodland and the changing seasons, the atmosphere shifts from bright and airy during the day to cosy and intimate in the evenings, with the low-lit bar area providing the ultimate setting to while away the evening. The thoughtful design has been curated by Daria in partnership with Atelier Wren.
The front of house management team is led by GM Marco Piroli (The Ivy Club, St Regis Florence, Coya) and Peter Prescott (Boundary, Lutyens, Albion) is supporting Daria on all aspects of the project.
“I am extremely excited to announce the launch of SILVA. For me it was important to create a space that felt like an elegant escape any time of the day or night, from a productive breakfast meeting, to a lively dinner with friends, I want SILVA to be an inviting place for locals and visitors alike” – Daria Grebenyuk.
