The Lodge hotel in London's Putney is to open a new restaurant called Hide & Seed, under Portuguese head chef Ricardo Soares on 28 March.
The 30-cover restaurant will centre on game, fresh fish and vegetables frown from the hotel's own farm.
Soares, who has spent 15 years working in London kitchens, will take elements of his Portuguese heritage as inspiration for the menu.
Dishes include: "allotment vegetables" - textures of allotment-grown vegetables, zaatar spice and crispy potato (£12.50); and halibut with roaste cauliflower puree, kale salt and purple potato (£19.50).
The Lodge is owned by hotelier Ben Hirschfield.