The new concept, taking over the site previously occupied by Seymour’s Restaurant, which closed earlier this year, will operate as an all-day dining destination, spanning lunch, dinner and late-evening drinks.
Mour’s menu draws inspiration from Mediterranean cuisines, with a focus on seasonal produce, sharing dishes and ingredient-led cooking.
Smaller plates include tataki di seabass with roasted garlic ponzu; graffiti aubergine; and beef carpaccio, while larger plates feature tiger prawn tagliolini with shellfish bisque; brie tortelloni with rainbow chard and grana padano foam; and a duo of lamb with rosemary jus.
Vegetable-led dishes will also play a prominent role on the menu, including flamed cauliflower with coriander pistou and toasted almonds.
Alongside the food offering, Mour has developed a wine list showcasing producers from across Europe and a cocktail programme centred around martinis.
Signature serves include the Blind Faith Martini, where guests select a base spirit and leave the final composition to the bartender.
The venue also features an all-year-round courtyard providing an additional setting for dining and drinking.
Dining and Cooking