Eataly has opened its fourth and final restaurant and bar. With a name meaning ‘earth’, Terra focuses on seasonal ingredients cooked over fire – a striking wood-fired grill takes centre stage and can be seen from the dining room. At least one element of each dish will be cooked at this three-metre-long grill. Starters include grilled scallops with marinated turnip greens and lemon-scented chickpea cream, topped with hazelnut powder; and fresh squid, grilled and served with panzanella salad and bagna cauda sauce. Fish highlights include whole lemon sole or grilled swordfish served with caponata. Desserts are given a dash of Italian flair via a dessert trolly and cheese carts. The gorgonzola cart, which hosts a whole wheel, comes with a choice of dried fruits, mostarda, honey, nuts, bread and crostini. A ‘Maritozzi’ cart is filled with homemade sweet and buttery sourdough brioche cakes, served with whipped cream and a choice of pistachio and hazelnut cream, amarena cherries, pistachio, hazelnut and amaretti crumbs. When it comes to drinks, Terra offers the longest Italian wine list in Europe outside of Italy, with 2,000 labels available from the wine cellar.
135 Bishopsgate, City, EC2M 3YD
Roketsu has launched its first site in London, with celebrated chef Daisuke Hayashi (formerly of three-Michelin-starred Kikunoi in Kyoto) at the helm. Hayashi is one of the world’s few masters of the Kaiseki tradition, and the first to bring this lesser-known form of Japanese dining to London. Originally a traditional meal served to Buddhist monks at tea ceremonies, Kaiseki is a ten-course set menu that revolves around dashi. Each sitting lasts three hours and current menu highlights include Cornish ikejime seabass with lobster, yuzu and Japanese mustard; and Cornish crab with pear, air-dried onion, carrot, fennel, yuzu and dill. The restaurant is made up of just ten seats at the counter, making this an intimate experience. Its pared-back interior was made in Kyoto using Japanese hinoki wood preserved for over 100 years. Good news for anyone looking to host a special occasion: an additional downstairs private dining room seating six people is set to open in March.
12 New Quebec Street, Marylebone, W1H 7RW
The Blacklock, Covent Garden
London chophouse Blacklock has opened the doors to its fourth restaurant, this time in Covent Garden. Here, diners can enjoy Blacklock classics such as the cull yaw crumpet (slow-cooked mutton on a homemade crumpet topped with rich gravy) and the kitchen’s famed ‘All In’, where guests share a mix of beef, pork and lamb skinny chops, resting on charcoal grilled flatbreads to soak up the juices. Alongside old favourites, new hits on the menu include a wintery steak and stilton pie, welsh rarebit – offered as a dessert and loaded with aged montgomery cheddar, English mustard and a glug of Guinness – and a Denver steak. On Sundays, Blacklock’s award-winning Sunday roast menu offers a choice of 55-day aged beef rump, Herdwick lamb leg or Middlewhite pork loin, served with all the trimmings and the team’s signature gravy.
6a Bedford Street, Covent Garden, WC2E 9HE
Boiler & Co, London Bridge
At this new venue near the Tate Modern, guests are invited to sample a seven-course tasting menu devised by Kerth Gumbs, who previously headed up the kitchen at Michelin-starred Ormer Mayfair. A reflection of Gumbs’s personality and childhood, his selection of eye-catching small plates promises vibrant flavours, alongside some recreations of the dishes he served while on Great British Menu, such as ‘Commotion in the Ocean,’ ‘The Faraway Tree’ and his famous ‘Crab Johnny Cakes’ – which propelled him into the finals. Other dishes include beef tartare with sweet potato and oregano; roasted scallops served with carrots and a curried lobster butter sauce; pre-dessert soursop with pink peppercorn and rhubarb; followed by a ducana cake served with salted milk ice-cream and sweet potato foam inspired by Gumbs’s childhood memories of cooking conkie dumpling back in Anguilla.
Southwark Street, London Bridge, SE1 9AN
Rai is a multi-course Japanese restaurant created by and named after founder Shrabaneswor Rai and exec chef Padam Raj Rai. The team serves a omakase-style tasting menu which combines authentic Japanese dishes with ingredients from the UK and Japan (such as Hyōgo prefecture Kobe beef). Raj Rai brings with him over 20 years of experience in some of London’s most renowned Japanese restaurants. Here, his tasting menu charts the history and modern-day evolution of Japanese cuisine. Highlights include hand-dived Orkney scallop sashimi with British parsnip, plum, spicy miso foam and home-made tsukemono (pickled vegetables); Scottish salmon tartare with yuzu, miso, crispy leek, pears and 60-month aged parmigiano reggiano; and seared butterfish sashimi with red jalapeno sauce.
3 Windmill Street, Fitzrovia, W1T 2HY
This 100-year-old British institution reopens its doors on Piccadilly this week. Having met in the kitchens at the UK’s number-one restaurant, Moor Hall, Jamie Butler and Lewis Spencer are drawing on their combined experiences at leading restaurants including three-starred L’Enclume, three-starred Eleven Madison Park in New York and Raymond Blanc’s two-starred Le Manoir aux Quat’Saisons. Staying true to Richoux’s DNA, the menu will pay homage to the grand brasseries of Paris, serving pared-back classic dishes, such as french onion soup, salmon a la plancha with wild rice, artichokes, lemon and pickled cucumber; grilled chicken paillard in a citrus gremolata, served with rocket and toasted almonds; and three-egg omelette with frites. Diners will be met by an abundant patisserie counter, while at the rear, an elegant bar – complete with high stools and polished golden fixtures – will be reminiscent of traditional Parisian cafés, providing the ideal spot for guests to begin or end their evening.
72 Piccadilly, St James’s, W1J 9EJ