Anoy Kitchen

24/05/2026

Why not? • New location, new dining experience
Bespoke ceramics :
Fishmonger :
Butcher : .n1

13/05/2026

No.63 • Onglet, kale, leek, daikon, myoga ginger, crispy onion
Bespoke ceramics :

06/05/2026

No.62 • Wings, leeks, tamarillo, aji verde, aji panca, prawns heads
Bespoke ceramics :

06/05/2026

No.62 • Wings, leeks, tamarillo, aji verde, aji panca, prawns heads
Bespoke ceramics :

29/04/2026

No.61 • Butter biscuit, Milk, Coconut, Lime zest

26/04/2026

No.60 • Chutoro, Leche de Tigre, Coriander stems, corn kernels, red onion, oba

22/04/2026

No.59 • Prawn head reduction, mylor shrimps, wheat noodles, tomatoes, prawn head oil

20/04/2026

SAMPLE MENU!
We served a £78 per person for a 6 course meal with welcome starters and a pairing cocktail.
It’s a menu built on contrast and curiosity: bright citrus cutting through richness, fire meeting freshness, and delicate raw elements balanced with deep, slow-developed flavours. Expect a progression that moves between precision and play — from sharp, clean seafood to smoky skewers, rich broths, and bold, shareable moments. As always, we continue to explore what is seasonal around us and layer the dishes over the weeks!
Drop us a direct message to check for availability and if there are any further questions!

03/09/2024

27/08/2024

WE ARE BACK FOR MORE!
This season, Anoy will be collaborating with inspired cooks from different industry so keep a look out for collaborators through our stories as we progress over the weeks! We will be creating a fresh summer menu influenced by South East Asian flavours where we balance spicy notes, variety of herbs and tangy juices.
Drop us a direct message to check for availibility on the dates below and any questions you might have.

14/08/2024

11/08/2024

No. 56 • British Chicken, choi sum, pickled gooseberries, green chillies, lemongrass, koji, sichuan oil, mint
Bespoke ceramics by
Swipe left to have a closer look!

04/08/2024

WE ARE BACK FOR 2024 SUMMER SEASON!
This season, Anoy will be collaborating with inspired cooks from different industry so keep a look out for collaborators through our stories as we progress over the weeks! We will be creating a fresh summer menu influenced by South East Asian flavours where we balance spicy notes, variety of herbs and tangy juices.
Drop us a direct message to check for availibility on the dates below and any questions you might have.

19/03/2023

No. 55 • Raw scallops, dried scallops, chawanmushi, trout roe, Japanese spring onion, dashi broth
Bespoke ceramics by
Swipe left to see what is underneath!

05/03/2023

No. 54 • barbecued lotus roots, koji, daikon, miso, dashi, dried mushroom, shiso powder blend
Inspired by and , slowly barbecue lotus roots on a Kongo grill, we had to try it and make our very own version of it!

19/02/2023

No. 53 • Sea break, koji, wasabi mustard, shiso blend
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12/02/2023

No.52 • Marinated chicken thighs, togarashi blend, orange liqueur vinaigrette, yuzu kosho
Inspired by Orange Chicken dish, we have made our very own version using orange liqueur vinaigrette as our glaze which provide a sweet and tangy touch to it.
Ceramic by

05/02/2023

No.51 • Picanha, burnt broccolini, chimichurri sauce, dad's homemade green chili
For the upcoming menu, we will allow diners to grill their own meat at the table, allowing diners to choose the doneness of their steak, swipe left to see our latest addition of a Konro grill! Book with us for dinner experience!
Circular Collection by

01/02/2023

No.50 • Spring Rolls • Bluefin tuna sashimi, wasabi mustard, Scottish rump, capers, yolk