As Caperberry is visiting the west coast of Scotland next month for our Caper Guide: Skye, it was fortuitous that I was invited to Notting Hill for a new restaurant taking it’s influences from the Scottish Isles.
Restauranteur, Jackson Boxer, has recently opened this smart casual dining room on Kensington Park Road – which has become an instant hit with locals and London’s foodies. Sipping bitters and crunching on radishes, we choose oysters, scallops and asparagus – small plates.
Oysters are plump and fresh and accompanied by shallots in “elderflower champagne.” An XL scallop is served chopped and returned to the shell, in a shiitake X vin Jaune purée. For me this was the dish of the meal.
The Asparagus is served with an egg yolk floated on a green sauce and bottarga. Everything works.
Our wine is Beaujolais, served in a carafe and from a keg! This is one of only a few places I know to do this in the UK and is a welcome treat. A shared main of shorthorn rib chop is delivered perfectly cooked and presented. It needs little distraction. I like the simplicity of the dining space and the cane backed chairs. This is reflected in the honesty of the food.
I choose a whiskey mille-feuille, with pear, walnut and honey to end on, with a dram of Scotland’s peaty bests on the side.
Orasay has the perfect balance of raw, West Coast influence and W11 chic to be a lasting contender for a neighbourhood favourite.
GO TO: orasay.london
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