Restaurant Ours will set a new trend in brasserie dining when it opens on 19 May 2016
Accessed by a dramatic 30-metre ‘catwalk’ entrance, which was originally created by Norman Foster, the spectacular triple-height space of Restaurant Ours has been designed for maximum style, comfort and impact. Three enormous trees provide a striking verdant focal point. There will be seating for up to 120, with a central integral bar, a mezzanine level for lounging and dining, and the open kitchen at the rear of the restaurant will deliver an additional lively effect. (There will also be a private dining room to accommodate up to 24.)
Head chef Daniel Phippard is working very closely with Tom Sellers, who is the culinary inspiration and advisor, and a director of the restaurant. Tom’s reputation for distinctive, precise, contemporary cooking at Michelin-starred Restaurant Story will bring a huge added personality to the menus at Ours.
About Ours and its anticipated success, Tom Sellers commented: “We want this to be one of the hottest places in London – with people relaxing and enjoying themselves….good food, good drink, a beautiful space…”
The food – similar at lunch and dinner – will be a list of favoured seasonal modern and traditional European and British highlights. There will be flourishes that will echo Tom Sellers’ own style, but overall the simple, quality ingredients will remain the focus.
Typical dishes will include some light options such as Crab with avocado and apple; Tuna with ginger and green onion;
Kale with aged goat’s cheese and shallot; and Quinoa with celeriac and smoked egg emulsion. On the slightly more traditional side, there will be Steak tartare with its classic garnish; Oysters with mignonette garnish; Scallop in the shell with grapefruit and pickles; and Beef fillet with Béarnaise and watercress. Main courses will feature Sea bass with asparagus and chervil; Black truffle tagliatelle; Monkfish with squid ink and courgette; Veal chop with black truffle and Madeira sauce; and Aged rib of Galician beef with marrowbone. Several dishes will be designed to share among two or three. For desserts, there will be Plum tart with vanilla ice cream; White peach soufflé with Champagne and elderflower sorbet; and Cinnamon doughnuts with salted caramel and apple.
The General Manager is Sam Sédécias (formerly at Nobu and Chotto Matte), assisted by Jay Decker (previously at The Ivy and SUSHISAMBA), and the Operations Manager is Keira Pearse, who worked at the Shangri-La at the Shard, Restaurant Story and Bistro Union.
Bar Manager Eric MacDonald has devised the fresh, nature-inspired cocktail menu, and Master Sommelier and consultant Gearoid Devaney has assembled the wine list, incorporating many exclusive small growers. The international list will comprise 80 bins, with 22 by the glass (from £4.80), and bottles from £20.