&

Master Card priceless cities london
Le fooding logo
London

Orasay

London

Orasay

BEST NEW BISTRO

Orasay

shortlisted by Lefooding

WHO
Practically minutes after opening St Leonards, Jackson Boxer and Andrew Clarke (Brunswick House, St Leonards) are spreading West, with their newest venture in Notting Hill. Taking over Mexican eatery Peyotito, their long, narrow and refined restaurant is inspired by the Western Isles, where Boxer used to spend his childhood summers. The good news? Boxer is heading the sea-focused British kitchen for the first six months, before handing over the reins to Gareth Saywell.

FOOD
From the menu that changes daily:
Fluffy fried bread with spring anchovies, shallots and a welcome splash of mustard – £5
Soft and crunchy Wye Valley asparagus, escorted by a brown butter poached egg sitting atop a spinach purée, with a few indulgent slices of lardo and a drizzle of peppy paprika oil – £12
A pillowy grilled potato flatbread topped with smoked cod’s roe, plus pomelo kosho cutting through and a chili kick, a very Black Axe Mangal style dish – £10
Generous and silky roast cod with brown shrimp, peas and sharp capers – £22
A brown bread ice cream made using discarded ends and crispy popcorn crumbs – £5
Set lunch menus – £16-20

DRINKS
A glass of the house 2017 Gamay that goes down easy – £6
A fruity bottle of 2017 Miranius by Spanish Celler Can Credo – £38
A refreshing ginger and mint kefir – £6
Filter coffee with beans ground to order – £4
Ask for the book of reserve wines!

DECOR
Very Notting Hill, in the best way: just past the cream front window, it’s all graciously cosy – think washed linen, sleek parquet floors and ceiling, exposed whitewashed bricks, elegant furniture and no kitchen in sight. There’s a small open bar area, but no counter. It’s very personal as well, as Boxer’s mother Kate is behind all the etchings on the walls and their handwritten logo.

NOISE
A refreshing mishmash playlist, kept at a volume that allows for hushed conversations. No pots and pans sizzling. We Shazamed bouncy I can’t help myself by Orange Juice. For even more intimacy, book the downstairs private dining room, which seats up to 12 guests.

SEATING
Take a seat on the plump brick-red washed linen banquettes along the walls, or on the Fameg cane chairs facing them.

VIBE
During the week, ladies who lunch mingle with restaurant industry folks, and it’s all very civilised.

RESTROOMS
Sobriety rules in the basement restrooms: round black stone basins, white walls and a vintage black mirror.

SERVICE
Warm, friendly and knowledgeable – spot-on! 12.50% discretionary service charge added to your bill, as usual in London.

WOULD RECOMMEND
Yes! It’s the kind of place you’re happy to go back to on a regular basis. Meet up with your West London friends for late night snacks (from 9:30 to 11:30 p.m.), take your mom out to lunch or bring the East London crowd here, to show them it’s not all about Hackney these days.

WHO
Practically minutes after opening St Leonards, Jackson Boxer and Andrew Clarke (Brunswick House, St Leonards) are spreading West, with their newest venture in Notting Hill. Taking over Mexican eatery Peyotito, their long, narrow and refined restaurant is inspired by the Western Isles, where Boxer used to spend his childhood summers. The good news? Boxer is heading the sea-focused British kitchen for the first six months, before handing over the reins to Gareth Saywell.

FOOD
From the menu that changes daily:
Fluffy fried bread with spring anchovies, shallots and a welcome splash of mustard – £5
Soft and crunchy Wye Valley asparagus, escorted by a brown butter poached egg sitting atop a spinach purée, with a few indulgent slices of lardo and a drizzle of peppy paprika oil – £12
A pillowy grilled potato flatbread topped with smoked cod’s roe, plus pomelo kosho cutting through and a chili kick, a very Black Axe Mangal style dish – £10
Generous and silky roast cod with brown shrimp, peas and sharp capers – £22
A brown bread ice cream made using discarded ends and crispy popcorn crumbs – £5
Set lunch menus – £16-20

DRINKS
A glass of the house 2017 Gamay that goes down easy – £6
A fruity bottle of 2017 Miranius by Spanish Celler Can Credo – £38
A refreshing ginger and mint kefir – £6
Filter coffee with beans ground to order – £4
Ask for the book of reserve wines!

DECOR
Very Notting Hill, in the best way: just past the cream front window, it’s all graciously cosy – think washed linen, sleek parquet floors and ceiling, exposed whitewashed bricks, elegant furniture and no kitchen in sight. There’s a small open bar area, but no counter. It’s very personal as well, as Boxer’s mother Kate is behind all the etchings on the walls and their handwritten logo.

NOISE
A refreshing mishmash playlist, kept at a volume that allows for hushed conversations. No pots and pans sizzling. We Shazamed bouncy I can’t help myself by Orange Juice. For even more intimacy, book the downstairs private dining room, which seats up to 12 guests.

SEATING
Take a seat on the plump brick-red washed linen banquettes along the walls, or on the Fameg cane chairs facing them.

VIBE
During the week, ladies who lunch mingle with restaurant industry folks, and it’s all very civilised.

RESTROOMS
Sobriety rules in the basement restrooms: round black stone basins, white walls and a vintage black mirror.

SERVICE
Warm, friendly and knowledgeable – spot-on! 12.50% discretionary service charge added to your bill, as usual in London.

WOULD RECOMMEND
Yes! It’s the kind of place you’re happy to go back to on a regular basis. Meet up with your West London friends for late night snacks (from 9:30 to 11:30 p.m.), take your mom out to lunch or bring the East London crowd here, to show them it’s not all about Hackney these days.

CHEF

Jackson Boxer and Andrew Clarke

OPENING DAYS

Closed on Mondays

RESERVATION

The restaurant accepts bookings up to 30 days in advance via Resy. Plan on reserving a few days in advance for dinner and the day before for lunch. A few tables each night are reserved for walk-ins

WEBSITE

https://orasay.london/

Cook-it-cool

SCALLOP, SHIITAKE, VIN JAUNE

Full recipe here

Sign up now to get all news

SUBSCRIBE TO OUR NEWSLETTER

Your subscription to the newsletter has been confirmed.

You can unsubscribe anytime. Please read our Protection of Personal Data to learn more about how we process your personal data.