Fri. May 20th, 2022


RAI, Fitzrovia

Inside Padam Raj Rai's new Rai concept in Fitzrovia
Inside Padam Raj Rai’s new Rai concept in Fitzrovia

Chef Padam Raj Rai of Islington’s Hot Stone opened a new experimental concept in Fitzrovia this month, where Kobe and Wagyu beef, Sanpuku nori and Koshihikari rice rub shoulders with cave-aged cheddar, Marmite, Wiltshire truffle, Scottish Ex heather caviar.

At Rai, Kobe and Wagyu, beef rubs shoulders with Wiltshire truffle and Exmoor caviar

At Rai, Kobe and Wagyu beef with Wiltshire truffle and Exmoor caviar

Roasted butterfish shimi with red jalepeño sauce

Roasted butterfish shimi with red jalepeño sauce

This Anglo-Japanese fusion translates into dishes like Scottish salmon tartar with yuzu miso, British pear and cave-aged Dorset cheddar, or hand-dipped Orkney scallop sashimi, fresh plum, spicy Japanese plum and English truffle ponzu sauce. The food is served omakase style, with the tasting menu at £ 110 per person. RAI, 3 Windmill Street, London W1T; rairestaurant.com


The Aubrey at the Mandarin Oriental Hyde Park, Knightsbridge

The Mandarin Oriental Hyde Park

The Mandarin Oriental Hyde Park

The successor to Daniel Boulud’s restaurant Bar Boulud (which closed last year due to the impact of Covid-19), The Aubrey takes the five-star hotel’s culinary offering in a new direction with a Japanese izakaya experience. The luxury approach of a Japanese bar will be a collaboration with Maximal Concepts, the Hong Kong restaurant group behind the luxury Chinese eatery Mott 32. No official opening date has been announced, although the concept is confirmed to coincide with the hotel’s opening this winter open. existing Heston Blumenthal restaurant. Mandarin Oriental Hyde Park, 66 Knightsbridge, London SW1X; mandarinoriental.com


Booking Office 1869, St Pancras Renaissance Hotel

Booking Office 1869 is located in St Pancras Station's 150 year old former ticket office

Booking Office 1869 is located in St Pancras Station’s 150 year old former ticket office © Michael Sinclair

Hotelier and developer Harry Handelsman evokes the same cozy-luxury feel within the landmark station’s 150-year-old ticket office as at his other smart city addresses, including Chiltern Firehouse and The Stratford; the low seats, eight-meter-long palm trees and giant copper chandeliers set a moody, dramatic tone. Since opening in November, the interior has proven to be a crowd-pleaser (though not all fans of the muted lighting).

Market oysters, from £ 4 each, at booking office 1869

Market oysters, from £ 4 each, at booking office 1869 © John Carey

Chef Patrick Powell’s modern-classic dishes were also well received, from his poussin roasted over coal with cracked wheat, preserved lemon and green chilli (£ 21), to slow-roasted lamb shoulder cooked in chermoula spices (£ 52 for two to part) and gingerbread and bourbon-poached pear (£ 9). Booking Office 1869, Euston Road, NW1; booking-office.co.uk


The sea, the sea, Hackney

The sea, the sea in Hackney's Acton Mews railway arches

The sea, the sea in Hackney’s Acton Mews railway arches © Jodi Hinds

After establishing his Chelsea fish shop and seafood bar as a hangout along Pavilion Road, restaurateur Alex Hunter has quietly opened a second outpost in Hackney that offers diners a glimpse of how his fish – caught by fishermen in Cornwall , Devon and Dorset, driven to the processing center and sent to its restaurant customers within the same day – are processed. Be prepared for the sights and smells of a busy work environment leading up to the main event: a 12-seater chef’s table led by executive chef Leo Carreira, served under the dramatically illuminated railway arches of Acton Mews.

Roasted Cornish red mullet, served with its liver and turnip tops

Roasted Cornish red mullet, served with its liver and rapeseed leaves © Matthew Rose

Raw Scottish razor mussels, caramelized yoghurt and pickled onions

Raw Scottish razor mussels, caramelized yoghurt and pickled onions © Matthew Rose

Here the menu is strictly fish and shellfish (so those with special dietary requirements might be wise to discuss elsewhere) serving omakase style. It’s a fish eater’s journey through dishes such as king fish meringue, lobster and salt custard, or dry-aged tarbot and corn pepper miso, with sweets including almond custard, nasturtium and dry caramel (£ 60pp for lunch and £ 150pp for dinner). The Sea, The Sea, Arch 337 Acton Mews, London E8; theseathesea.net


Be here: Selfridges

To be here at Selfridges
To be here at Selfridges

Plant-based chef Matthew Kenney opens his new restaurant at the London department store with a menu and wine list focused on seasonal, organic and biodynamic ingredients. Expect modern versions of classics, including jackfruit “crab cake” starters with smoked red pepper remoulade (£ 11); share plates with baked raclette, toasted sourdough bread, house pickle and shichimi oil (£ 16.50); and main course of kelp noodle cacio e pepe, served with snap peas, pea shoots and dehydrated black olives (£ 18).

A selection of broccoli and kale at Adesse

A selection of broccoli and kale at Adesse

The launch of the restaurant is part of Project Earth, the store’s sustainability campaign to change the way we shop and offer more meat-free and plant-based options, with a commitment to have only certified organic meat in its business by 2025. use. Adesse, Selfridges, 400 Oxford St, London W1A; selfridges.com


Cicchetti, Knightsbridge

Cicchetti's new Knightsbridge outpost
Cicchetti’s new Knightsbridge outpost

Cicchetti Piccadilly and Covent Garden will join an outpost in Knightsbridge this April. The Italian slate menu will feature traditional Venetian cicchetti bars or bacaro, with pasta dishes of ravioli lobster, pizzas with toppings like porcini and mozzarella and classics like veal Milanese. The 100-seat address, spread over two floors, has an additional private dining room that seats 18 people, while the interiors are warm and inviting, reflecting elements of Venetian architecture and Italian designers such as Carlo Scarpa. Cicchetti, Hansweg 6, London SW3; sancarlo.co.uk


Fallow, St James’s

Fallow opens permanently in St James's after a successful pop-up in Heddon Street
Fallow opens permanently in St James’s after a successful pop-up in Heddon Street

Fallow opened as a 65-seater dining room, bar and terrace, following its success as a pop-up in London’s Heddon Street. His cuisine is focused on the whole animal butchery and ingredients that are typically discarded, providing an innovative offering by chefs Will Murray and Jack Croft.

A selection of Fallow's menu, consisting of whole animal butchery and typical throwaway ingredients
A selection of Fallow’s menu, made up of whole animal butchery and typical throwaway ingredients © Steven Joyce

These include salmon stomachs, which are typically wasted, transformed into a whipped delicacy wrapped in marrow and served with a hot brioche roll laminated with bone marrow (£ 16); and a fish dish, usually cod or tarbot, topped with a homemade sriracha butter sauce (£ 16). Recycling also informs the design of the interiors: existing fittings have been reused and reused where possible, and the walls clad in a terrazzo-style custom shellfish panel, made with leftover oyster and mussel shells recovered from the restaurant pop-up.. Fallow, 2 St James’s Market, London SW1Y; photoshopjason.com



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