This March, the City of London will get a taste for sophisticated barbeque with the opening of Walter and Monty. While it is not secret that good beer and meat go together like a fine symphony in its most simple form, the five-star treatment Walter and Monty plans on giving will raise the volume and flavour by quite a few notches.

The menu, headed by founder Alex Kaye and carried out by Head Chef Nick Ross will be laden with Eastern flair and locally-sourced meats and produce. Carnivorous highlights include Smithfield beef picanha and a butterflied leg of lamb marinated in lemon, mint, and garlic. Vegetarians will swoon over a slew of green dishes including Bean and Peas and Cauliflower salads.

As for the actual setting, Walter and Monty will pay homage to its previous identity as a street food venue, with an open kitchen so diners can lay eyes upon the restaurant's two massive grills, and plenty of banquette seating. The best part: every seating area will feature its very own beer tap, so patrons can keep a proper buzz as they devour Walter and Monty's delicious grub.