Since opening its doors this spring, Orasay has already become a jewel in Notting Hill’s already impressive restaurant crown. Orasay is the new restaurant from Jackson Boxer and Andrew Clarke, the talented team behind acclaimed London restaurants St Leonards & Brunswick House and is set to be the place to dine this summer.
Named after an island in the western isles of Scotland (where Jackson Boxer has spent each and every summer since he was a small child), the menu is heavily influenced by fresh seafood and seasonal produce.
You can expect to see an impressive array of seafood dishes to choose from including oysters, langoustines, scallops, razor clams, crabs and lobster of the Hebrides.
Orasay uses the classic techniques of European cuisine to prepare wonderfully simple, approachable dishes with an emphasis on seasonality. The menu reflects Jackson and Andrew’s belief in ‘uniting over beautiful food in a thoughtful room for sparkling conversation’.
The menu is reliant on Jackson and Andrew’s organic farm in West Sussex to supply leaves, vegetables, honey and eggs. The pair try to source other produce from farmers who share Jackson and Andrews inspiring ethos.
The interior of Orasay is a neutral palette of tones, which combined with the warm and welcoming ambience, makes for a really perfect setting whether it’s dinner with friends, or date night with a loved one.
This elegant neighbourhood restaurant seats 50 guests in the main dining room and up to 12 in the private dining room.
Like all the best restaurants, food is not the only focal point here, the wine list is too. Orasay has no less than 60 different wines to choose from to accompany your meal.
To make a reservation or to view the full menu visit the website here.
Images, Steve Ryan