OMA

31/05/2026

dark chocolate cremoso, pistachio praline.
chocolate ganache made with 80% mayan red cocoa from costa rica. folded in with soft peak egg white for a light ‘fluffiness’. almost hidden pistachio + caramel praline below. finished with really good early harvest olive oil, sea salt + candied pistachio. thank you maria for sharing the insight.

24/05/2026

spring sun + terrace ready.

10/05/2026

kubaneh. by amit [ head baker ].

a yemeni bread hailing from amit’s roots. hand rolled, then rolled again into a circualr mould. brushed with clarified butter. [ almost ] baked to order. served whole for our large parties. torn tableside [ + steaming hot ].

03/05/2026

cornish sea bass crudo, roasted chilli, lime.

a vibrant, fiery crudo. now on rotation.

cornish sea bass, lightly cured in salt, sugar + aromats. served atop almost burnt chilli pepper + onion. lime lending much needed acidity to round off the dish. good olive oil to finish.

19/04/2026

today we celebrate nicky + sam.

newly promoted assistant general manager + assistant wine manager.

it’s our people who define us. so throughly deserved. so very proud.

05/04/2026

a change in season. spring has finally sprung.

As the days stretch longer, the promise of sun brings colour and vibrance to our kitchen. New season asparagus taking to the grills. Roman prepping deliveries of broad beans, pea shoots and bitter leaves. Wild garlic a plenty.

embracing the brighter days and greener produce while we can.

27/03/2026

22/03/2026

scottish langoustine.

caught in creel pots off the small isle of lismore in scotland. exceptionally sweet and delicate thanks to the rich nutrients found in these cold west coast waters.

pots are lifted in the wee hours, delivered fresh the next morning.

grilled to order. brushed with confit garlic oil + parsley.

08/03/2026

cornish monkfish, pancetta + verdina bean stew. a winter warmer, best enjoyed this time of year.

monkfish landed by dayboat from the deep, frigid waters off the cornish coast. their meaty flesh holds up against the heartier dishes on rotation at this time of year.​

head and bones simmer slowly into a deep, rich bone broth. tail set aside to marinate in cumin, paprika + oregano for warmth and depth. skewered, then grilled to order.​

served on a warming stew of verdina beans [ cooked in the umami-rich broth ], cime di rapa and crispy rendered pancetta.

01/03/2026

the humble greek salata.

a moment of appreciation for the winter tomato varieties that have carried us through the season.

black iberico. camon. merinda. their moss green, deep red + purple skin, a reminder of natures adaptability.

thicker skins protect from the harsh cold, adding bite and meatiness. savoury and mineral, entirely different to their summer counterparts.