THE owner of a new 200-seat three-floor restaurant opening in Basingstoke is hoping to transform the Top of Town area with his new venture.

Ernie Phelps, who already owns Plush Lounge Bar – a nightclub in Wote Street – is transforming the former Lloyds Bank unit into a restaurant and cocktail bar planned to open this autumn.

The new restaurant, called Vaultz Bar Restaurant, will offer modern, European cuisine using fresh, quality ingredients, with many sourced locally.

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A large bar area in the centre of the restaurant will feature fresh cocktails, made by four mixologists.

Mr Phelps is employing a team of 25 to run the restaurant and bar, which he hopes will also cater for weddings and private events.

“We are trying to create something that Basingstoke can be proud of,” said Mr Phelps, who grew up in the town.

He added: “The focus will be on the food. We wanted to do something a bit special.”

General manager Paul Dunn is excited to start running the new restaurant when it opens in the autumn.

With a background in hospitality and catering, he is now working with the new head chef of Vaultz Bar Restaurant to finalise the menu.

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“I’m excited but nervous,” he said, adding: “It’s definitely something a bit different for Basingstoke. We are nearly there with the menu; we want to go as seasonal as possible. It’s modern European, gourmet food that is cooked from scratch. We don’t want ultra-processed food, we want everything to be fresh.”

The team are working with local suppliers to source ingredients, including Indigo Bakes in Basingstoke which will provide burger buns.

Mr Phelps acquired the second floor of the unit last month after its former occupiers Tot City closed down.

The bright and airy room is now being transformed to provide additional seating and will also accommodate a pastry kitchen as well as toilet facilities.

The downstairs floor, which houses the former bank vaults, will provide further seating for those who sign up to an exclusive membership club.

Members will benefit from the use of a safety deposit box and can enjoy a meal and drinks in the original bank vault, as well as being invited to exclusive events such as winery visits.

Assistant manager Jade Hambrook is helping to create a cocktail menu for Vaultz Bar Restaurant. She said: “There will be four mixologists and cocktails will be made fresh with fresh garnishes bought from the market next to us.”

Mr Phelps hopes to secure a wedding licence in the future so the upstairs – which can seat up to 100 people – can be used for weddings. He also has plans to launch a supper club.

“We wanted to do a good thing for the town,” said Mr Phelps, adding: “The culture and vibe we want to create is somewhere people will get dressed up to come here.”