Tucked away in a Mayfair mews, SILVA is a new day-to-night restaurant set to open its doors this November. Inspired by the Latin word for “forest,” SILVA’s menu will change with the seasons, drawing inspiration from the Mediterranean to Japan, creating a modern dining experience for contemporary Londoners.
Founder Daria Grebenyuk and her skilled team have designed an elegant space that emphasizes a warm and inviting atmosphere in Bruton Place, known for its independent restaurants, retailers, and galleries.
Offering breakfast/brunch, lunch, and dinner, SILVA accommodates 91 diners across two floors and features an outdoor terrace. Upon entering, guests will be welcomed by the sweeping banquette seating that runs the length of the restaurant, complemented by mixed wood and marble details, alongside accents of moss and pine green, reflecting the evolving seasons. The first floor includes a cozy snug bar and a stunning private dining room called ‘The Garden Room,’ showcasing a restored herringbone parquet floor adorned with foliage and floral details.
The menus at SILVA encapsulate Daria’s culinary journeys through various countries, blending diverse foods and traditions from Europe and beyond. Collaborating closely with Head Chef Slawomir Sawicki (formerly of Eric Chavot, Galvin at La Chapelle, and Arts Club), they have crafted menus that highlight the best seasonal produce while incorporating various influences and techniques.
Breakfast offerings feature light and healthy options along with signature brunch dishes. Customers can savor eggs prepared in multiple styles, including a gratinated crab and Gruyère omelette, paired with house-cured salmon. For a sweeter touch, creative pastries, coconut and muscovado porridge with caramelized banana and blackberry jam, acai bowls, and fluffy soufflé pancakes with white chocolate and lavender Chantilly are available.
The daytime menu will present a variety of starters, raw dishes, seasonal salads, main courses, and desserts. Highlights include a crispy fried egg atop parmesan cream, a potato waffle with beef tartare and winter truffles, and baked Isle of Mull scallops with yuzu butter. Raw selections feature salmon with crunchy rice, ponzu, and shisho, line-caught sea bass crudo, or toro and mango tartare.
In the evening, diners can indulge in dishes such as roast duck with coco beans, fennel, and orange, alongside a seabass casserole inspired by Ristorante Pesce Baracca in Forte dei Marmi. Larger sharing options include line-caught turbot cooked on a robata grill with wakame beurre blanc or chateaubriand accompanied by wild mushrooms. Desserts include creamy Basque cheesecake, chocolate pavé with coffee ice cream, and rum-roasted pineapple with coconut.
SILVA’s wine list features a curated selection from both new and established modern winemakers, with a good variety of low-intervention wines and over 30 options by the glass. Wines are sourced from various innovative regions across Italy, France, West Sussex, Greece, the Czech Republic, Portugal, Austria, the USA, and Australia, and will change seasonally to match the menu. A broker list for fine wines will also be offered, highlighting rarer choices.
Emphasizing the essence of woodland and changing seasons, the ambiance transitions from bright and airy during the day to cozy and intimate at night, with a low-lit bar area perfect for evening relaxation. The design has been thoughtfully curated by Daria in collaboration with Atelier Wren.
The front-of-house team is led by GM Marco Piroli (The Ivy Club, St Regis Florence, Coya), with Peter Prescott (Boundary, Lutyens, Albion) assisting Daria with all project facets.
“I am extremely excited to announce the launch of SILVA. It was important to me to create a space that feels 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 both locals and visitors,” says Daria Grebenyuk.
