This week sees a glittering new restaurant opening on the Peninsula: Eylan, the latest restaurant from chef Srijith “Sri” Gopinathan and restaurateur Ayesha Thapar, the team behind Copra in SF and Ettan in Palo Alto.

Similar to their other restaurants, Eylan is very design-focused and the interiors are lavish, in a new 148-seat space in Villa Menlo Park. The design features rich earth tones, including forest green and terracotta, as well as bold geometric patterns, like the black and white tile floors.

“Our goal is to create a sense of transformation with every space we design – with the decor drawing in guests and lifting their spirits,” Thapar says in a press release. Speaking to the Chronicle, she adds that it is a “beautiful hot mess” of “sensor overload” that includes three full-size artificial olive trees in the center of the dining room – artificial trees and leaves that have a special place in our lives Restaurant design from the Instagram era plays a role.

The space also features a renovated rickshaw from India covered in various fabrics, which Thepar hopes will become an “Instagram moment” for guests.

The restaurant’s California-Indian menu focuses on wood-fire cooking, introducing some unusual dishes from the Indian pantheon to the Bay Area scene and bringing back a favorite sauce from Gopinathan’s days at the two-Michelin-star Taj Campton Place . That’s his grandmother’s coconut curry sauce, which will be served with a lobster seekh kebab on an upcoming tasting menu.

The menu features a unique take on butter chicken – made with tomatillos and Cornish game hen, as Gopinathan says tomatillos remind him of the tartness of the tomatoes you get in India. And they’ll offer some breads not often found on Indian menus here, like the layered flatbread called mutabar, which in Eylan is stuffed with Dungeness crab or sweet potato; and Poee, a leavened linseed bread from Goa that is one of the few leavened breads in Indian cuisine.

Other dishes touted include a whole sea bream with a spiced scallion crust; caviar served with fried chicken mushrooms; and a masala chai “sundae” with toasted ghee cake, whipped bourbon milk, cardamom-soaked cherries and a spiced streusel.

West Bev Consulting worked on the bar menu under the direction of Copra’s bar manager, Christopher Longoria, and features a number of low-alcohol options — including a rare milk punch with no Pathfinder Amaro specified. The full alcohol section includes Bazaar Paloma, with tamarind, grapefruit, mezcal and warm spices; and the Manhattan-style Companion with bourbon, Earl Grey, dry vermouth and PX sherry.

The restaurant’s website doesn’t appear to be up yet, but Instagram is there. The official opening will take place on Wednesday, January 15th at 500 El Camino Real in Menlo Park. The start is from Tuesday to Sunday from 5:00 p.m. to 10:00 p.m.