Mount St. Restaurant & Rooms, Mayfair
Artfarm – the company behind the Fife Arms in Braemar, and Roth Bar & Grill in Somerset – has opened Mount St Restaurant & Rooms above the Audley Public House, a 200-year-old Mayfair landmark that’s been transformed into a next-level pub. Upstairs is the striking restaurant, which comes with a collection of four beautifully designed spaces bringing together food, drink and world-class modern art – including original pieces by Lucien Freud, Andy Warhol and Henri Matisse – and a show-stopping central bar made from enamelled lava stone with a crackle finish and curved glass panels. Championing British craftsmanship, the management uniforms have been designed by Savile Row’s female master tailor Kathryn Sargent using fine British wool, and tableware is by Richard Brendon. Food from chef Jamie Shears is hearty and fun – split the lobster pie for two or try his unique updates on lost London classics like mock turtle croquettes and pigeons in Pimlico.
Studio Frantzén, Knightsbridge
Studio Frantzén is a new restaurant from the critically acclaimed Swedish chef Björn Frantzén. Björn was the first chef in Sweden to receive three Michelin stars and has since gone on to receive another three at his Singapore site Zén, making him one of only a handful of chefs globally to have multiple three-star restaurants. In a newly designed space at Harrods, his new place spans two floors including a new rooftop. The menu departs from his usual tasting menu format, but dishes still showcase his signature combination of Nordic and Asian flavours. Highlights include tartar of tuna and red deer with vendace roe, white kombu, wasabi-infused cultured cream, fermented plum and warm ginger butter; and koji-marinated whole chicken, for two to share, with Kyoto miso beurre blanc and burnt hay oil. While influences and some ingredients come directly from Sweden and Japan, there’s a heavy focus on British produce, including Cornish lobster, served cold poached, with tomato water, pink peppercorns, almond, mint, lemon verbena and vanilla.
Dorothy & Marshall, Bromley
Dorothy & Marshall has launched in Bromley Old Town Hall following an impressive restoration of the original 1907, Grade II-listed building. The all-day dining restaurant and bar – which sports impressive wood panelling and local art – celebrates classic British dishes, serves hand-crafted cocktails and champions locally sourced seasonal ingredients such as London honey, artisan cheeses and fresh produce grown in Kent. The à la carte menu features crowd-pleasing starters like cheese soufflé, double baked with cheddar cream and chives; smoked ham hock terrine with toasted sourdough and homemade piccalilli; and beetroot and orange salad, salt baked with caramelised walnuts, rocket and red chard. Winter warmers include braised beef short rib with Guinness and black treacle, bone marrow mash and red cabbage; homemade Trenchmore beef burger on toasted brioche bun with smoked bacon, melted cheddar and truffle fries; and a traditional fish pie with seasonal greens. On Sundays, we like the idea of booking in for a sharing roast, such as whole roasted baby chicken with sage and onion stuffing and bread sauce, alongside a ‘Rebel Rebel’ – a twist on a Pornstar Martini with a nod to David Bowie, who grew up in Bromley.
Dorian, Notting Hill
Fresh Notting Hill hangout Dorian is the latest opening from hospitality stars Chris D’Sylva (of Notting Hill Fish + Meat Shop and Supermarket of Dreams) chef Max Coen (Kitchen Table, Ikoyi and – neatly, considering the entry above – Frantzén), bar manager Ale Villa (Core by Clare Smyth) and former Corbin & King operator Ben Whitfield. The menu focuses on approachably priced dishes – think Porthilly oysters at £2.50 followed by potato rösti with crab; mussels with cucumber and shiso; grilled beetroots and autumn squash from East Sussex’s Namayasai farm; and wild sea bass with sauce vierge. We love the sound of the pudding list, in particular the peach custard tart. The cocktail menu, which features drinks made using foraged and seasonal ingredients, includes Ale’s must-try ‘Fig Leaf Negroni’.
Bardo, St James’s
Bardo offers a slice of La Dolce Vita in St James's. Mixing traditional Italian cuisine with a creative flare, this is a romantic spot with a chic atmosphere and a plush design from Luca Maggiora. If you’re looking to combine a great meal with a fun night out, Bardo is the place to book. Part bar, part restaurant and part club, it serves up a traditional Roman-style menu featuring the likes of roasted sea bass with violet artichoke, incredible lobster pasta and a Ferrero Rocher desert with gianduja semifreddo and praline sauce – plus it hosts a live band every evening. On any given night, diners could be treated to anything from an Italian maestro to traditional jazz.
The new restaurant concept from Richard Caring has finally opened. Bacchanalia is the work of the restaurant world’s go-to interior designer Martin Brudnizki and features five huge Damien Hirst statues beneath an impressive hand-painted ceiling with wall murals by Gary Myatt. Like the space, the menu is inspired by Greece and Italy. Dishes such as carved leg of lamb to share are flamboyantly finished at tables. Seasonal options currently include crab salad, sea bream carpaccio, risotto nero for three and turbot for two, while salads include local burrata with Datterini tomatoes, confit San Marzano tomatoes and a basil and vermouth vinegar. The decadent space also includes Apollo’s Muse, an exclusive members club.
Earning two Michelin stars this year, Ikoyi is one of the most exciting restaurants in London. Next week, it will reopen in its new home at creative hotspot 180 The Strand. With a dedicated entrance on the corner of Surrey Street, the larger restaurant and kitchen space will give co-founders Jeremy Chan and Iré Hassan-Odukale the freedom to focus on the future evolution of their pioneering restaurant and develop their menus even further. Showcasing bold flavours, the old site’s menu showcased the team’s vast collection of spices in dishes such as ‘Grains of Selim’, a smoky peppercorn with the scent of eucalyptus, plantains and scotch bonnet chillies; and a lobster salad with strawberry croustade – so we're expecting more of team's inventive cookery. One significant addition is the introduction of a private dining space. Accommodating up to six guests, the room is lined with leather and a double-layer curtain, which can be left open to absorb the energy of the dining room.
Saltie Girl, Mayfair
Celebrated US restaurateur Kathy Sidell has opened seafood restaurant Saltie Girl on North Audley Street in Mayfair. Teaming up with Varun Talreja, co-founder of contemporary Greek restaurant Meraki, and Richard Turner – the renowned butcher, chef and restaurateur – for the launch, Boston’s Saltie Girl is known for its high-quality oysters, lobster, caviar, tinned fish and cocktails. This Saltie Girl serves one of the largest tinned fish collections in the world, presented alongside French bread, butter, a trio of salts and condiments. Other dishes include clam chowder; New England lobster roll; and fried lobster and waffles. Designed by award-winning Atelier Wren, the restaurant is split over two floors and has three private dining rooms and seating outside. We also like the look of the bar, which serves seasonal, fruit-forward cocktails and a diverse wine list offering everything from biodynamic labels from the Adriatic to classics from California.
Notto, St James’s
Following the success of his pasta delivery company, Michelin-starred chef Phil Howard has opened a pasta restaurant in Piccadilly. The casual 74-cover site is a stylish, light-filled space with a neutral colour palette – think stone-coloured walls, oversized rattan light shades, touches of olive-green mosaic tiles and wooden features. Notto’s menu offers authentic pasta dishes flanked by simple, freshly prepared snacks, starters and desserts. Eight pasta dishes are available daily and change according to the season, but current highlights include gnocchetti with smashed sausage, white wine, fennel and chilli; pappardelle with slow-cooked shin of beef, oxtail and red wine; bucatini with a ragout of autumn vegetables, mushrooms and chestnuts; and squid ink spaghetti with a sauce of sardines, garlic, sweet peppers and tomato. Snacks come in the form of rosemary, rock salt, tomato and garlic focaccia while starters include a classic vitello tonnato.