Review on Orasay
Orasay is the new venture from Jackson Boxer and Andrew Clarke, the partnership behind the well regarded St Leonards in Shoreditch and Brunswick House in Vauxhall. The restaurant has a seafood focus inspired by the western isles of Scotland where Jackson spend his summer holidays as a child, and is named after the island spelled Orosay on the north east coast of Barra.
Boxer is overseeing the menu in the 50-seater restaurant which has been simply decorated in a neutral palette, with reclaimed antique French oak and artwork by his mother Kate Boxer adorning the walls.
Ultra-fresh fish is the business of the day with vegetables, honey and eggs sourced from the family's organic farm in West Sussex. Boxer's fried bread, egg and anchovy is a pleasing way to get the ball rolling before starters such as Tain River oysters, shallots and Elderflower champagne. When it comes to main courses there's grilled cod, monks beard and white asparagus or halibut, white crab and wild garlic. The menu casts its net further afield for non-piscine alternatives like 60-day shorthorn rib chop or 30-day Tamworth loin chop and roast fennel. Indulge in desserts such as pear, honey and whisky mille-feuille or rhubarb, cardamom and vanilla rice pudding.
The wine list runs to 60 bins with many served from keg and tap by the glass and carafe, and there's also some rare vintages from Boxer's own wine cellar.
Restaurant Opening Times
Lunch: 12.00 - 2.30pm Tue-Sun
Dinner: 6.00 - 10.00pm Mon-Sat
Accepted credit cards
Visa, Master Card