The best new restaurant openings in London, expertly reviewed by the olive team. Keep up to date with the hottest new openings and find out which are not to be missed, plus which dishes to order in each restaurant..
Looking for new restaurants in London? We’ve visited the hot new openings in the capital to come up with the best London restaurants list.
Here they are, olive’s top restaurants in London at the moment, expertly reviewed by our team…
Sabor, London W1 (Regent Street)
In a nutshell: A buzzy regional Spanish restaurant tucked behind Regent Street, from Nieves Barragán Mohacho and José Etura, a pair that have been the driving force behind Barrafina’s success for the past decade.
What’s the vibe? With a friendly service style and nods to Andalucían tapas bars (colourful tiles, high tables), Sabor has the authentic feel of bars found all over Spain. Wait in the lively brick-walled bar area and whet your appetite with mushroom croquetas and cured presa Iberica. Charismatic José will then seat you at a counter overlooking the open kitchen, where conversation with the Spanish chefs is encouraged.
What’s the food like? Sabor means ‘flavour’ in Spanish, and there’s plenty of that in the restaurant’s small plates. First for us, camarones fritos – tiny shrimp, deep-fried, and served with a crispy, paprika-dusted fried egg, whose molten yolk acted as a natural sauce. Crisp, golden prawn croquetas were as good as any we’ve ever tasted in their homeland, and rich with that roasted shell, holiday flavour.
A crimson carabinero the size of an adult hand, its antennae tickling the edge of the plate, was tender and spankingly fresh. Table etiquette fell to the floor, heads were sucked. Chubby mussels ‘a la Bilbaina’ slurped up a light sauce of tomatoes, sherry, sherry vinegar and herbs.
Sobrasada, the soft paprika sausage from Menorca, came in a rusty rubble on top of lightly crushed new potatoes, bobbing in a garlic cream, which we learn is formed of thrice-blanched garlic (sweet, mellow and nutty) blended with chicken stock and cream. It was explicitly good.
Desserts ticked every box – chocolatey bombas, sharp and creamy rhubarb and mascarpone tartlets, and an inspired goat’s cheese ice cream with a liquorice sauce rounded off a perfect meal.
And the drinks? The all-Spanish wine list begins with txakoli, the lightly effervescent Basque wine that’s poured from a dramatic height. Our unusual bottle of rosé was fresh and zingy with a touch of red fruit and, along with a couple of saline fino sherries, were a welcome foil to the rich, fried food to come. There’s vermouth on tap, too!
olive says… To dine at the heart of the action at Sabor, you can’t book, and you can’t sit in parties bigger than four, but it’s worth any first-come-first-serve frustrations.
In a nutshell: If you’re looking for one of the best-value and most considered tasting menus in London – by some serious up-and-coming talent – look no further than Nest, in Hackney.
What’s the vibe like? Set up by long-term friends Luke Wasserman, Toby Neill and Johnnie Crowe, Nest found its permanent home in a corner of a former pub in November, after a year of pop-ups. With a handful of thick-topped wooden tables, modestly decorated with tea lights, linen napkins and antique cutlery, Nest’s set menus are scrawled on hanging blackboards.
What’s the food like? There are two set menus (one’s completely veggie), £32 for six courses, plus homemade soda bread and hand-churned butter. Head chef Johnnie, who ran a small catering company before running a pub kitchen and stints at The Harwood Arms and Anglo, has a commitment to sustainability and focusses on only one meat product in the kitchen at a time.
On our visit, sika deer, reared by Julian Stoyle of Red Oak Deer Park, is the order of the day. It first comes in a delicately layered potato cake, super crisp, super soft (the texture of Potato Smiles, if you know – you know), well seasoned, with smoked shoulder, and addictively good anchovy mayo. Later it reappears as venison wellington, ruddy, buttery, wrapped in a delicious duvet of pear, duxelle, savoy cabbage and crisp golden pastry, with pear, perry and parsnip purées on the side, and two rissoles impaled with liquorice root, drizzled with piquant Oxford sauce.
Every plate, be it meat, fish or veggie, punches, and the coins of soft, forest-scented juniper toffee served in a nest round the meal off perfectly.
And the drinks? The drinks list is also committed to sustainability, serving low-intervention wines, cracking English negronis made with Surrey gin, Hackney amaro and Highgate vermouth, and wild-yeast-fermented ciders.
olive says… This is one of the best value tasting menus in London at the moment, so book a table before everyone else catches on…
Reviewed by Laura Rowe
Scully, London SW1 (St James’s)
In a nutshell: Scully is Ramael Scully’s first solo venture after six years as head chef at Yotam Ottolenghi’s Nopi. His new upmarket but unpretentious restaurant serves British produce cooked using techniques Scully has picked up from across the globe.
What’s the vibe like? Scully is impressive in its unapologetic eclecticism. The stark concrete décor is given warmth via a buzzy open kitchen and a wall stacked with colourful homemade spice blends, dehydrated herbs, seeds and flowers, vinegars, pickles, syrups, shrubs and preserves. Staff are very familiar, which helps because the menu will probably need decoding for most. Before we even sit down we’re talked through, even encouraged to smell, some of the jars that will make an appearance during our dinner.
What’s the food like? The menu focusses on seasonal British produce peppered with ingredients from Ramael’s Chinese, Indian, Irish and Balinese heritage.
With a layered heritage comes layers of flavours – it’s an ineffable collection of dishes, from the warm masala chickpeas served on arrival to the moreish fried South American arepas, used to mop up a scented bed of bergamot labneh and aubergine sambal, soft and silky, with a donkey kick of heat.
Vegetable achar (aka funky, pickled veg with proper crunch) is a highlight with a sweet/sour apple sauce and a rubble of salty peanuts. Monkfish, too, with a curried coconut broth and a slap of chillies, shrimp paste and lime juice (Malaysian sambal belacan), wowed.
The clash of influences doesn’t always work – and this is most pronounced in the desserts. Parsnip and coconut sorbet with pandan and coffee is unpleasant, but Piura Porcelana chocolate sorbet with pistachio is sublime.
And the drinks? Wine is sourced from Newcomer Wines in Dalston, which specialises in artisanal wines from sustainable producers – particularly from Austria. We order a bottle of Jurtschitsch Grüner Veltliner 2016, Kamptal: it’s a refreshing, almost saline foil for the powerful plates of food that keep coming.
olive says… The plates at Scully can only be described as aggressively flavourful, which some people will love but others may not. It’s like a rollercoaster ride for your senses – exhilarating but perhaps not something for everyday.
BRAT, London E1 (Shoreditch)
In a nutshell: BRAT could have been a difficult second for album for chef and Young British Foodie winner Tomos Parry – such was the affection for his former gaff and celeb hang out Kitty Fishers – but it seems he’s learnt lessons in his time “off”.
What’s the food like? Brat, slang for turbot – the much ordered and much Instagrammed star dish on the menu at this former Shoreditch strip bar – is grilled over an open wood fire grill to much dramatic effect, along with more prime ingredients.
We order the Cornish moorland beef chop after a hot tip – slices of ruby red meat with a darkly charred bark, come lined up like dominos, their border of gamey yellow fat almost better than the meat itself. Italian tomatoes, on the side, are simply quartered, seasoned and drenched in an olive oil so peppery it catches in your throat.
The rest of the menu follows the trend for sharing plates – small snacks up to giant platters. We regret not ordering the chopped egg salad with bottarga as we spot it on the pass, but a bouncy, blistered, pillow-soft grilled flatbread, topped with curls of salty anchovy fillets, a slick of oil and sprinkling of chives does the trick.
Sweet langoustines with earthy spikes of roasted rosemary are barely licked by the flames – still daringly see through. Spider crab, cabbage and fennel salad was refreshingly different – a careful dance between the sweet shellfish, brassica pepperiness and aniseed hit, lemon zest and chervil. Perhaps the most surprising, underdog dish of the night was a bowl of cockles, boldly served with a sharp, vinegary liver sauce, earthy, sweet – and (who knew?) the perfect partner for these salty little sea bursts.
Burnt cheesecake was granular and didn’t do it for us, but a Tomos classic, brown bread ice cream marbled with marmalade, was just right.
And to drink? The wine list lives up to its promise, too – curated with the help of the cool gang at Noble Rot – there’s plenty for the chipper team to recommend, from supremely sippable sherries, to the grown-up Koehler-Ruprecht riesling trocken we consumed numerous glasses of.
Reviewed by Laura Rowe
Roganic, London W1 (Marylebone)
In a nutshell: Formerly a pop-up in the same neck of the woods, Roganic is the latest fine dining restaurant from pioneering British chef and restaurateur, Simon Rogan (best known for L’Enclume and Rogan & Co, in Cartmel, the Lake District, and most recently Aulis in Soho).
What’s the vibe like? Those familiar with L’Enclume’s set up will feel at home in this new Marylebone address. The design is stark – polished concrete-style floors, brushed copper-style walls, contemporary wood-shaved chandeliers, starched tablecloths. But what the décor lacks in warmth, is made up for in spades by the team. The staff here are the kind of friendly that isn’t painted on – it’s genuine. They’re as passionate as the chefs they’re serving from and GM James Foster enthrals with his foodie trivia.
What’s the food like? Depending on which day you visit, and whether you’re in for lunch or dinner, there’s a choice of a ‘short’ tasting menu (£80, featuring 10 courses) and the regular tasting menu (£115) of 17 (18 if you count the bread and butter) courses, or a set business lunch, £40, of six courses. Dishes are explained with succinct description “raw beef and kohlrabi”, “scallop, gooseberry, apple”. British suppliers, including Simon’s own Our Farm in the Lake District, feature throughout.
Preserved raspberry tarts at the start are a burst of sweet and sour flavour – tastebuds are officially awoken. Just warm and wibbly with an additional pop of onyx caviar, a savoury seaweed custard is soul-warmingly comforting. “Pork, eel, hay cream” comes as a piece of bubble-wrap-like, super-crisp crackling with the smoky butteriness of the eel and cream. Mushroom broth poured over a golden Burford Brown egg yolk, gently smoked, and more ’shrooms of various shapes, sizes and textures feels like a culinary tumble through an Alice in Wonderland rabbit role.
For dessert a sorbet of yellow beetroot bathed in buttermilk and a vibrant, sharp, green oxalis (also known as wood sorrel – a familiar sight in the woodlands close to L’Enclume) oil, was rewardingly refreshing and palate cleansing and led on to perhaps the best, certainly the most Instagramed, dish of the night…
And the drinks? Drinks pairing starts at £25, up to £75 depending what menu you order – but definitely don’t skip this. The team care just as much about the drinks as the do the food. On our visit, wine jumps from a sparkling from the Limney Estate in Sussex to a rare (and wonderful) greenish-gold Italian Vitovska, to a sprightly pinot noir made in Oregan by Kelley Fox Wines.
olive says…You’ve heard of a doggy bag? How about a breakfast bag? Each guest is given a brown bag with bespoke-blend earl grey tea bags, slices of ‘breakfast’ cake (the best kind) and a mini pot of homemade jam.
Reviewed by Laura Rowe
Freak Scene, London W1 (Soho)
In a nutshell: Scott Hallsworth’s Japanese junk food pop-up finds a permanent home in the heart of Soho.
What’s the vibe? Scott’s take-it-or-leave-it indie-rock vibe has only brushed the surface of the restaurant’s previous life as swish tapas restaurant Barrafina. Punk-rock posters are pasted on the walls, sake bottles line the shelves, and there’s a huge robata grill in the open kitchen (not forgetting the signature slushy machine that churns out Japanese frozen beers on a hot day), but we’re looking forward when Scott can properly put his trademark stamp on the place.
What’s the food like? Australian ex-Nobu chef Scott developed a unique style of cuisine in his Japanese izakaya-style restaurant brand, Kurobuta. He’s now moved on and evolved his trademark Japanese junk food dishes to create Freak Scene’s bold, umami-rich menu.
A ‘Thousand leaves’ chips take their name from the French mille feuille cake, with layer-upon-layer of thinly sliced potatoes and clarified butter, pressed, baked and then deep fried until crunchy and golden. Super-soft salmon sashimi sat on top of crunchy tortilla chips, garnished with a hint of truffle, punchy green chilli and bursting bubbles of wasabi-infused flying fish roe. Scott’s signature miso-grilled aubergine with candied walnuts was sweet, salty and terrifically umami.
Larger dishes include black beer and sesame oil-marinated hanger steak in a colourful salad of pomegranate seeds, crumbled rice, fried garlic slithers and a citrussy ponzu sauce. Chicken-fried chicken was as moreish as it sounds, confited until super soft, and served with a crunchy, sticky peanut soy glaze.
There’s only one pudding, but it’s a good’un – passionfruit parfait covered in a chocolate mousse of angel-delight-like lightness, and studded with sweet and crunchy caramelised pecans.
And to drink? A short cocktail list focuses on sweet and refreshing concotions to complement the bold flavours in the dishes. There’s a short selection of wines to choose from, along with a few sakes. Try the yuzu sake to accompany dessert, it’s smooth and sweet, citrusy and creamy all at the same time.
olive tip: The restaurant is licensed until 1am at the weekend, so pop in for a drink or two after dinner in Soho and nod your head along to the indie/rock playlist. There are even homemade shots to knock back!
Reviewed by Alex Crossley
Core by Clare Smyth, London W1 (Notting Hill)
In a nutshell: After gaining a starry reputation (as chef patron at three-Michelin-starred Restaurant Gordon Ramsay, and receiving an MBE for services to the hospitality industry), Clare Smyth has opened her first fine dining restaurant with a contemporary edge.
What’s the vibe? The tablecloths might be missing at Clare Smyth’s debut but the tone is undeniably formal. Don’t let that be confused with stuffy, though – Britain’s most lauded female chef has made her first solo mark thoroughly modern. Décor is stripped back and contemporary – via a small bar (where you can eat, too), you’re led to a dramatic chef’s table in front of the glass-fronted kitchen, and through to the bright dining room.
What’s the food like? Clare grew up on a farm in County Antrim in Northern Ireland, and she continues to work with farmers to champion sustainable UK produce. Along with head chef Jonny Bone – who has Geranium in Copenhagen on his CV – and Clare’s passion for the produce of her home soil, means menus that are surprisingly unfussy, ingredient-led and low-waste.
The à la carte promises three courses for £65 but delivers seven if you count four canapés – including the lightest tomato and basil gougère – tangy sourdough with ‘virgin’ butter (more like a sour cream cheese), a pre-dessert, and petits fours of mini, still-warm chocolate tarts and passion fruit and pepper fruit pastilles.
Colchester crab royale to start comes in three parts – a bowl of sweet white meat surrounded by a moat of brown meat, a crab doughnut and a flute of shellfish broth. A single Isle of Mull scallop is cooked over wood fire and delivered under a cloche of smoke. The short-but-sweet grouse season was celebrated with trimmed breasts, bread sauce and a faggot, revealed within a red cabbage jacket. It was the oxtail-stuffed Roscoff onion, though, that won: the onion, the meat and its accompanying gravy as rich, dark and glossy as treacle.
Desserts are fine and dandy – a chocolate and hazelnut crémeux is a masterful play on textures and Snickers flavours; while slithers of pear and meringue, with fresh verbena, and a poire Williams sorbet perfectly balance sharp with sweet.
olive says… Yes, the bill will be eye-watering but rest assured you’re in safe hands (lots of them). This is old-school British fine dining, updated.
In a nutshell: Niall Davidson plays with his Celtic roots in his first solo venture, an open-fire restaurant just off Silicon Roundabout.
What’s the vibe? With exposed brick walls and an industrial interior, Nuala is glossier than you’d expect for the area, but it suits the City workers down yonder. Highlights include a fire pit in the open kitchen and Irish boozer downstairs. Service is cheerful, tap water unblinkingly given, and a tasting of numerous wines offered.
What’s the food like? Niall and his head chef Colin McSherry have created a pared back but refined menu, peppered with Irish ingredients. Salt-baked beetroot, salsify and Isle of Mull cheddar is well balanced, the earthy beet subtly punctuating the farmyardy cheddar. A tartare comes with capers, a robust stout sauce to drizzle over, and unimpeachable dripping chips, a crisp exterior concealing cloud-soft potato. I’d return alone for the inspired combo of sweet, juicy clams, pistachio beurre blanc and sea-salt-accented samphire. The singed squidgy sourdough for mopping up the nutty juices is a blessing.
Gluttony leads us to the beef main. This isn’t a sharing menu but staff are charming when we ask to. Beef tastes mild compared to the current trend for full-flavoured, aged cow. Yet with the pickled cucumber element it’s elevated to delicate, smoky-nuanced beefiness. The champ side, with creamy potatoes and scallions, is unmissable.
For dessert, Guinness ice cream is light and wheaty. If I was being finicky, it was starting to melt so tasted a tad granular. A zingy, clean-flavoured tangerine tart with a blob of velvety soured cream, though, is polished off in seconds.
And the drink? Honey Spencer, once of Noma Mexico, takes care of the wine list, with lesser known grape varieties and labels including an unusual ballsy red from Pella in central Macedonia.
olive says… The lively, late-night Irish bar downstairs, headed up by Dublin-born Lauren Taylor (previously of Hawksmoor Spitalfields), boasts live music, cocktails, Irish whiskey punch and plenty of Guinness.
In a nutshell: A compact, seasonal menu indulges visitors to the café at the newly developed Garden Museum in Lambeth.
What’s the vibe? The compact restaurant sits in a free-standing building amongst the gravestones of a converted church, its glass walls bathing the contemporary space in sunlight and shadows from the trees.
What’s the food like? Harry Kaufman (Lyle’s, St John Bread & Wine) and George Ryle (Padella, Primeur), have come up with a short seasonal menu for the café, speckled with bright British ingredients to reflect its surroundings.
For starters, courgette discs bathed in golden olive oil, covered in a blanket of grated salted ricotta, while super-soft strands of skate were served simply with bright winter tomatoes and rich aioli.
Moving on to mains, pink slices of Swaledale sirloin were bookmarked with tasty knobs of crispy fat, dressed with perfectly springy snails and golden croutons. Soft John Dory, earthy Jersey Royals and artichoke halves came glistening with olive oil and brightened with sea asters and sharp little capers.
Don’t miss pudding, as seasonal tarts join the line-up of British desserts. Pieces of stewed rhubarb added extra sharpness to ice cream jewelled with frozen rhubarb pieces, that melted towards the end to create a tart and creamy rhubarb ripple liquid.
And to drink? A carefully curated wine list showcases smaller vineyards, including a peachy Cauzon Blanco made from the Torrontes grape on a 50-hectare vineyard north of Granada.
olive tip: On a nice day, you can sit out on the terrace amongst the daffodils and simply enjoy a cup of coffee and a cinnamon bun from Bermondsey’s Snapery Bakery.
Reviewed by Alex Crossley
Zoe’s Ghana Kitchen, The Institute of Light, London E8 (London Fields)
In a nutshell: Spicy, flavour-packed Ghanaian sharing plates.
Who’s cooking? Ghanaian cuisine queen Zoe Adjonyoh’s last residency in Pop Brixton was wildly popular, but she’s now upgraded to bigger digs at The Institute of Light in London Fields.
What’s the vibe? The light-filled minimalist interiors at this cinema and cultural hub are the perfect foil for the vibrant, intense flavours coming out of the kitchen. The mood is relaxed and casual, and service (from Zoe’s sister, Natalie) is friendly and informative.
What’s the food like? Meat and fish make an appearance on the sharing-plates menu (we enjoyed spicy beef skewers with peanut sauce, and grilled sardines) but it’s the vegetarian and vegan dishes that really impress. Fried okra and garden egg (a type of aubergine) came loaded with spicy umami flavours, while akara fritters (spicy black-eyed bean cakes) were pleasingly matched with a zingy avocado-lime cream, a punchy scotch bonnet tomato salsa and crispy cassava chips. Oto (mashed yam) cakes were comfortingly creamy, and came with a soft-boiled egg and more of that citrussy avo cream. Dinner ends, memorably, with a scotch bonnet ice cream that had surprising fruitiness from the pepper, and a building heat that never overwhelmed the palate.
And the drinks? A pithy roster of classic cocktails (negroni, Tom Collins et al), wines and beers make up a succinct drinks menu.
In a nutshell: A refined restaurant in central London focussing on seasonal produce and Italian flavours, the second restaurant from reputable Petersham Nurseries in leafy Richmond.
What’s the vibe? A peaceful haven in Covent Garden, ideal for a celebratory treat. An expansive flower-covered courtyard is peppered with rustic iron table and chairs, while the impressive restaurant space is decorated with grand chandeliers, antique mirrors and contemporary artworks. Palm trees and ornate vases of flowers brings a colourful sense of the outdoors.
What’s the food like? The menu focusses on dishes that combine Italian produce along with locally sourced ingredients. Fish and meat play a large part along with seasonal vegetables. We loved the appetisers of crisp buttery pastry tarts filled with smooth pea purée and quinoa that came alongside bowls of fresh heritage radishes served with a creamy crab dip.
A fresh salad of subtle Portland crab and thinly shaved fennel followed, alongside slightly too al dente parcels of pasta filled with creamy ricotta di bufala, nettles and citrusy marjoram and came soaked in a rich butter sauce.
For main, order the juicy roast Haye Farm chicken with creamy Mayan Gold potatoes, salty, earthy chunks of mushrooms and pungent wild garlic for a main, but be sure to leave room for exceptional desserts.
We loved the quenelles of smooth Original Beans chocolate ganache and rich, grassy Zisola olive oil ice cream sit side by side, surrounded by chunks of chewy honeycomb and shards of slightly bitter chocolate. Or, for a light dessert, order the baked vanilla cheesecake with sweet chunks of poached rhubarb, or a bowl of refreshing, toasty hazelnut sorbet.
And the drinks? The all-Italian wine list, split into reds, whites and rosés, can be easily decoded by the enthusiastic sommeliers – the suggested Fonterutoli chianti classic with warm plum notes worked well with the meaty main course. Visit the well-stocked on-site cellar after your meal to buy your favourite bottles.
olive tip: Order a glass of the Petersham rose petal prosecco as an aperitivo – the sparkling wine is infused with sweet, floral honey notes and has a gentle fizz.
Reviewed by Ellie Edwards
Kudu, London SE1 (Peckham)
In a nutshell: The latest addition to Peckham’s fertile restaurant scene is Kudu, a stylish neighbourhood outfit that has crafted a small but expertly curated menu of modern European dishes that also draws inspiration from head chef Patrick Williams’ South African roots.
What’s the vibe? Inside, pale-pink walls, marble tabletops, stylish brown Scandi-style chairs and teal- coloured banquettes warm up the stripped- back space.
What’s the food like? Start with one of the restaurant’s most popular dishes, the kudu bread, which you dip into melted, salty and seriously moreish lardon butter. Accompany this with meaty, crispy-fried artichokes with a super-creamy miso mayonnaise.
The mains on the menu are enticing, with lots of tapas-style small and medium sharing plates. Opt for a sweet, caramelised onion and beer tarte tatin with a fresh and light goat’s curd (recipe below), and a carefully crafted pig’s head tortellini in a salty hay broth. Another must-order on the menu at Kudu is the roasted skate wing with calçot spring onions (recipe below), which is beautifully soft yet meaty. Kudu fulfils all expectations of what a good neighbourhood restaurant should be, with a rustic menu with plenty of modern twists.