Glass dines at Orasay in Notting Hill, the latest offering from Jackson Boxer & Andrew Clarke

THE team behind the acclaimed St Leonards & Brunswick House, Jackson Boxer and Andrew Clarke have opened their latest venture in the heart of, and Glass was lucky enough to try out the menu during its first week. Orasay consists of an intimate 50-seat dining room and the cuisine is inspired by the Western Isles of Scotland, a place where Jackson has spent every summer since childhood. The menu focuses primarily on seafood and seasonality, prepared simply with a strong emphasis on classic European cookery techniques.

orsasyJackson Boxer

On entering the restaurant, guests are greeted by a relaxed, unpretentious interior that feels homely, yet well considered in terms of design. The intimacy of the dining room gives an air of discreet simplicity, with tables tucked neatly into the nooks of the space, perfect for late night conversations over a glass of wine.

orsasyInterior at Orasay

Guests are given real freedom with the menu to pick and mix from smaller and larger courses which allowed me and my guest to try plenty of delicious dishes. We opted for some small plates and starters to share which included an incredibly moreish fried bread, egg and anchovy dish. The bread was springy and light, served perfectly warmed and complemented wonderfully by the saltiness of the anchovy – we could have easily ordered seconds. Every plate we tried was bursting with freshness and flavour, in particular, was the rather unusual combination of beef and tuna tartare, which was tangy and punchy. The fish and meat worked beautifully together with the tomato and watercress.

orsasyRoast Brill at Orasay

orsasyBeef and Tuna Tartare at Orasay

orsasyWhite Leg Shrimp and Pork Agnelotti at Orasay

We also tried the Isle of Mull diver scallop served with celeriac and shiitake mushroom which was undoubtedly the stand out dish of the evening. The scallops were cooked to perfection and the smoothness of the woody celeriac was a divine pairing. Similarly, the clever flavour combinations in the shallot tart were a delight. The creamy, nuttiness of aged comté cheese with the garlicky, earthy Périgord truffle made for a very tasty main course, while my guest enjoyed the grilled cod with salsify. The salsify infused the dish with an interesting flavour akin to artichoke. Nicknamed the “osyter plant”, it also complemented the cod perfectly with a burst of salty sharpness. Alongside the exciting menu at Orasay, is a robust wine list with a
focus on more balanced wines of Burgundy and Northern Italy, plus a constantly changing list of rare older bottles from Jackson’s personal wine cellar.

orsasyIsle of Mull diver scallop at Orasay

orsasyShallot Tart at Orasay

orsasyTamworth Chop at Orasay

Orasay is a spot you don’t want to miss out on. Fresh, tasty food prepared artfully and packed with unusual and well considered flavour combinations. The vibe of the restaurant is friendly and warm, and the seasonality of the menu will keep guests guessing and returning for more. The menu will be reliant on an organic farm in West Sussex to supply leaves, vegetables, honey, eggs, and on the work with similar farmers who share Jackson and Andrew’s ethos. The menu benefits from Jackson and Andre’s close links with the Hebrides giving access to exquisite shellfish supplies which are flown down to the restaurant daily.
Diners will also be able to book a private room which seats 12 for private functions.

by Heather Doughty

For more information on Orasay and how to book visit here.
Orasay, 31 Kensington Park Road, W11 2EU