Key Points
- A new high-end live-fire restaurant, Kāio, is set to open in Bayswater, West London, on Wednesday, 5 August.
- The restaurant occupies a landmark corner site within The Whiteley, the £1.5 billion regeneration project of the former Whiteleys department store on Queensway.
- The venue features a 360-degree cocktail bar, a rotunda-style al fresco terrace, and a restaurant design centered around an open-fire kitchen.
- The name Kāio derives from an ancient Latin term linked to fire, burning, and kindling.
- The kitchen is led by Head Chef Sachin Mistry, whose background includes prestigious London and regional venues such as The Grill by Tom Booton at The Dorchester, BiBi, Akoko, and the Michelin-starred The Cross at Kenilworth.
- The culinary and cocktail concept was conceptualized by Berkeley Simmons Leisure (BSL) alongside selected Michelin-level chef partners and Head Chef Sachin Mistry.
- The menu features items like Torched Yellowtail with Sour Cherry Dressing, Glazed Iberico Pork, and traditional flatbreads from a tabun oven, alongside creative desserts including Churros with Smoked Maple Syrup and Black Truffle.
London (The Londoner News) July 21, 2026 – West London is preparing for a major culinary addition this summer as the highly anticipated live-fire restaurant Kāio prepares to open its doors on Wednesday, 5 August, bringing an immersive dining concept, sophisticated mixology, and striking interior architecture to the heart of Bayswater. Situated within the landmark £1.5 billion redevelopment of the former Whiteleys department store on Queensway known as The Whiteley, the venue merges an extensive dining room, an elaborate 360-degree central cocktail bar, and a secluded rotunda-style al fresco terrace. According to reports published by Essex Mag, the launch introduces a distinct philosophy centered on the transformative nature of fire, aiming to secure its place as one of the capital’s premier dining destinations.
What is the concept behind Kāio restaurant at The Whiteley?
As detailed in reporting by Essex Mag, Kāio draws its designation from a classical Latin root associated with fire, burning, and the sacred act of kindling. For the culinary team, fire functions far beyond a mere cooking technique; it acts as the primary philosophy guiding every dimension of the restaurant experience. Occupying a prominent corner position inside The Whiteley complex, the venue has been designed to reflect these elemental textures.
As noted by Essex Mag, the architectural and interior vision was executed by Lamp Ldn Studio, incorporating warm, immersive, and contemporary aesthetics.
The space features rich terracotta tones, deep reds, and tactile natural components intended to mirror the qualities of fire. Patrons are offered direct visual access into the open-fire kitchen, while the chrome-clad circular bar functions as a dynamic social focal point.
Who is heading the kitchen at Kāio?
Leadership in the kitchen is spearheaded by rising culinary talent Head Chef Sachin Mistry. According to editorial coverage by Essex Mag, Mistry brings an extensive background shaped within several acclaimed kitchens, including The Grill by Tom Booton at The Dorchester, BiBi, Akoko, and the Michelin-starred establishment The Cross at Kenilworth.
The overarching food and beverage blueprint for Kāio was engineered by Berkeley Simmons Leisure (BSL), operating in close collaboration with select Michelin-level chef partners and Head Chef Sachin Mistry himself. Expressing enthusiasm about the upcoming launch, Head Chef Sachin Mistry stated to Essex Mag:
“It has been a privilege to work with BSL, their Michelin chef partners, and the talented Kāio kitchen brigade to bring our vision to life. Together, we have created a menu that celebrates vibrant, seasonal ingredients brought together with smoke, spice, acidity, and texture, with many dishes cooked over an open fire. We look forward to welcoming guests and sharing the Kāio experience with them soon.”
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What can guests expect from the menu at Kāio?
The dining selection emphasizes bold international notes heightened through charcoal and open-flame processing. According to details outlined by Essex Mag, starters comprise dishes such as Torched Yellowtail accompanied by a sour cherry dressing, alongside Glazed Smoky Aubergine served with dates, honey, and walnut.
Principal main courses highlight items like Glazed Iberico Pork integrated with ginger, garlic, fennel, and apple slaw, alongside Grilled Lamb Neck Fillet paired with sour cream, tomato, mint, and molasses. Furthermore, traditional flatbreads are prepared fresh and served directly from a tabun oven.
Dessert selections sustain the flame-focused motif through unconventional sweet plates, including Churros served with smoked maple syrup, salted butter, and black truffle, alongside a Burnt Meringue accompanied by coffee sorbet and gianduja ganache.
What drink options are available at the Kāio cocktail bar?
Positioned centrally within the layout is a prominent circular bar environment. As documented by Essex Mag, the beverage menu supplies a meticulously curated portfolio of signature cocktails, an extensive wine list, alongside premium spirits and specialty beers.
Among the proprietary house creations is the Kāio Tomatini, which blends Ketel One Vodka with fresh cherry tomatoes and white balsamic vinegar to deliver a crisp, savory profile.
The layout also connects smoothly to an outdoor landscaped terrace, designed as an isolated garden retreat intended for evening drinking and outdoor dining experiences in West London.
