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Orasay

London, Notting Hill - Seafood - Restaurant - £££

Sleek seafood restaurant in a cool, vibey neighbourhood

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

* Jackson Boxer is closing Orasay at the end of 2024 (last service 31 December) and plans to replace it with a new restaurant that doesn't specialise in seafood. Watch this space.* The uninhabited Hebridean island of Orasay may have inspired the name, but Jackson Boxer’s restaurant owes a lot more to the cool vibe of Notting Hill. The interior is muted and stripped back, with herringbone wood flooring, plain off-white walls, squishy orange banquettes, funnel-shaped pendant lighting and rattan-backed dining chairs. Tables are shoehorned along the long, thin front room, but there’s more generous spacing at the back that benefits from a skylight – delivering a warm, welcome flash of winter sun when we visited. Food-wise, the focus is still on seafood from Scottish waters (supplemented by just one meat dish such as a Tamworth pork chop dressed with early-harvest olive oil). We kicked off with grilled potato bread filled with whipped cod’s roe and topped with chopp...

* Jackson Boxer is closing Orasay at the end of 2024 (last service 31 December) and plans to replace it with a new restaurant that doesn't specialise in seafood. Watch this space.*

The uninhabited Hebridean island of Orasay may have inspired the name, but Jackson Boxer’s restaurant owes a lot more to the cool vibe of Notting Hill. The interior is muted and stripped back, with herringbone wood flooring, plain off-white walls, squishy orange banquettes, funnel-shaped pendant lighting and rattan-backed dining chairs. Tables are shoehorned along the long, thin front room, but there’s more generous spacing at the back that benefits from a skylight – delivering a warm, welcome flash of winter sun when we visited. Food-wise, the focus is still on seafood from Scottish waters (supplemented by just one meat dish such as a Tamworth pork chop dressed with early-harvest olive oil).

We kicked off with grilled potato bread filled with whipped cod’s roe and topped with chopped chives – the soft flavours given a chilli hit from a citrussy kosho. After that, three big wood-fired prawns with pickled kumquat and miso butter received the thumbs-up, likewise a chawanmushi of white crab, mushrooms and black truffle in a cured pork emulsion accompanied by rice crackers. Best of all, however, was a glistening piece of steamed sea bass teamed with cauliflower purée and roasted yeast emulsion.

Portions are on the small side, so you should have room for some Cox’s apple fritters accompanied by creamy pork-fat custard and pepper caramel. Service is helpful and well versed. Wines (from £30) are on-trend, with organic, unfiltered, orange, oxidative style, 'glou-glou' and non-alcoholic options available – or you can seek out one of the distinguished bottles from the 'black book'. 

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VENUE DETAILS

31 Kensington Park Road
Notting Hill
W11 2EUGB

020 7043 1400

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OTHER INFORMATION

Private dining room, Family friendly, Dog friendly

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