Bonheur by Matt Abé

The Anticipated Fine Dining Destination Opens its Doors in Mayfair

The highly anticipated Bonheur by Matt Abé today opens its doors on Upper Brook Street in Mayfair. Located at the iconic site of the former Le Gavroche, Bonheur by Matt Abé marks the acclaimed chef’s first solo venture, following his role as chef patron at three Michelin-starred Restaurant Gordon Ramsay.

   

   


The Menus



   Bonheur, which means ‘happiness’ in French, offers ingredient-led, classically rooted cuisine with a contemporary touch. Menus showcase Abé’s devotion to detail, with nods to his Australian heritage and Asian influences woven throughout. Guests can choose from an á la carte and two tasting experiences: five-course Journey and seven-course Dream. The six-seat Chef’s Table, 'Petit Bonheur' serves the Dream menu and invites time with the chefs to uncover the inspiration, precision, and craft behind each dish.

    

   Signature starters include an elegant twist on the traditional ‘Quiche Lorraine’: delicate shortcrust pastry with creamed baby leeks, Gruyere, a black garlic puree, smoked pork belly, and Vin Jaune sauce, added tableside. A 125-day aged Cumbrian Blue Grey Sirloin has been exclusively sourced and aged for Bonheur by Lake District Farmers, and is served with potato terrine, smoked bone marrow, and a rich Bordelaise sauce. For dessert, the signature Pecan Praline offers indulgent layers of pecan, coffee, and vanilla parfait, paired with cocoa nib ice cream and a Pedro Ximénez gel.

    

   Abé’s passion for wine runs as deeply as his love of cooking. Together with Head Sommelier, Eric Zwiebel, Abé sought to balance contrasts with a collection that is both daring and refined; the old and the new, the young and the mature, the renowned and the undiscovered. Every bottle poured at Bonheur has been carefully selected to reflect the journey from vineyard to glass, including the boutique Henri Giraud, an independent, family-run Champagne house that mirrors Abé’s dedication to craftsmanship.


The Design


   Conceptualised by Russell Sage Studio, Bonheur’s interiors are intentionally minimalist, yet rich, welcoming, and warm, rooted in the idea of creating ‘a place of happiness’. Guests enter through the lounge, where natural textures, sumptuous seating, and a semi-circular bar, with colours reminiscent of a sunset, set the tone over an aperitivo. Below, the subterranean dining room unfolds, with striking sculptural waiter stations, bespoke floral displays, and evocative textural artworks by London-based abstract artist, Rajan Seth. A palette of cream, cocoa, rust, and ochre tones subtly evoke Abé’s Australian roots, while layered, tactile materials - from rare horsehair wallpaper and deep burgundy velvet banquettes to butter-soft yellow leather tabletops - offer unique focal points.

    

   The Story



   Sydney-born Matt Abé started cooking professionally at age 16, training under celebrated chef Matt Moran at Aria Restaurant before moving to Melbourne’s renowned Vue de Monde. At 22, Abé moved to London, joining Gordon Ramsay at Claridge’s, and then Restaurant Gordon Ramsay, where he rose through the ranks to become Chef Patron in 2020. Under his leadership, the restaurant retained its three Michelin stars for eight consecutive years.

    

   The opening of Bonheur marks a deeply personal milestone for Abé, spotlighting his focus on mentorship as he steps into one of London’s most iconic dining venues - one that has seen some of the world’s most celebrated chefs work its kitchen. Bonheur will honour its storied legacy, while developing a new generation of talent poised to shape the future of fine dining.

    

   For more information and menus, visit bonheurbymattabe.com


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