Orasay is an intimate and elegant new addition to the Notting Hill neighbourhood, specialising in dishes inspired by the west coast of Scotland.
Chef Jackson Boxer has drawn on his own Scottish roots for inspiration with this menu which effectively means a lot of really, really great seafood. The Isle of Mull diver scallop, served with shiitake beautifully in its shell, is a particular highlight, along with the roasted leeks and Jersey royals swimming in crab butter – delicious mopped up with some of the fresh-out-the-oven sourdough. Don’t worry if fish isn’t your favourite, as there are a good few land-based dishes on offer too, and if you’re there for Sunday lunch, as we were, you can enjoy the (very) healthy portion of roast chicken or indulge in the magnificent shorthorn rib to share with your dinner partner. The menu definitely succeeds at striking the right balance between being creative and novel with the dishes, but not to the point where the menu feels forced.
Orasay’s decor is filled with wood, wicker and boasts a terracotta colour palette straight out of the pages of an interior magazine. Banquet table-style dining calls for either a cosy spot for two or makes this a great choice for dinner with a larger group of friends. The wine list was impressive too, with a limited number of the reds being available on tap – a novel little quirk to the restaurant and a first of its kind in the area.
After a very relaxing couple of hours spent whiling away the time in this delightful spot and being treated to impeccable service, it was safe to say we left suitably full on that cloudy Sunday afternoon and rolled out happily through the curtained door back towards the Portobello Road.
I think this lovely new restaurant would be even better as a romantic dinner date spot; chatting over some delicious food (why not indulge in the oysters with elderflower champagne), the flickering candle light and a glass of red. You’ll find Orasay at 31 Kensington Park Road and you can book in here.
Bon appetit!
LMNH x
*I was kindly a guest of Orasay for this lunch, but as ever, thoughts and opinions are my own*
