Roast Brill, Cockles and Aioli

Chefs Jackson Boxer and Andrew Clarke have expanded their food empire with new restaurant Orasay. Named after a small island off the west coast of Scotland, this offering speaks to Boxer’s life long love affair with the Scottish outer Hebrides- a place he spent every summer as a child.

This connection shows, with the menus main focus being the jet-setting Hebridean fish that are flown down daily.  Diners can look forward to some of the best and freshest British seafood available. From river oysters with shallots and Champagne, to roasted brill, cockles and aioli.

Shallot, Aged Comté and Perigord Truffle Tart

If seafood isn’t your thing and you’re looking for something less fishy, don’t worry. There are vegetarian options that will make the meat eaters pause for thought, and meaty dishes that’ll make you want to hug a vegan. The shallot and aged Comté tart with Périgord truffle is a highlight. While the shorthorn rib with black kale and Girasol is probably the hero of the whole menu.

To wet the whistle there are a selection of young fresh wines, served from trendy taps and kegs that are available by the glass or carafe. By the bottle there is also an impressive wine list with a few of the rarer ones coming from Boxer’s very own private wine cellar.

Not to be missed, and another great addition to the already impressive Notting Hill restaurant scene.

Book now : https://orasay.london/