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Harden's says
Not content with opening St Leonards this year, Jackson Boxer and Andrew Clarke have already opened a new venture, Orasay, which focuses on the cuisine of the Hebridean islands where Boxer spent childhood summers.
Harden's survey result
Summary
“Jackson Boxer’s superlative Notting Hill bolthole continues to stun” its fans with an “ever-evolving menu” of “delicious”, seafood-inspired dishes “evoking the rugged spirit of the Hebrides”. Now five years old, it’s a thoughtfully designed space, with a mixture of surfaces creating an urbane ambience that suits the neighbourhood. But while most reports say “there’s never a dud dish to be seen”, its ratings slipped a fraction this year on the odd surprisingly dire experience. Perhaps just a blip? Top Menu Tip – “the scallop with vin jaune, if you’re lucky enough to find it on the menu, is absolutely not to be missed!”
Summary
“Jackson Boxer’s sublime Notting Hill outpost remains an out-and-out favourite, from the laid- back vibe to the small but perfectly formed menu” – that’s the unanimous view on his “beautifully lit and cosy” four-year-old: a “consistent and fantastic neighbourhood restaurant” serving superb, “inventive” small plates all at a “very reasonable price”. Top Menu Tip – “special kudos has to go to the caviar served simply with potato chips and sour cream just as it should be”.
Summary
“Every dish screams eat me!” – “Jackson Boxer is delivering some seriously bold cooking” – in particular “incredibly delicious seafood” (but also “wonderful wood-fired meats”) – at his Notting Hill three-year-old, named for the Hebridean island where he spent many childhood summers. Top Menu Tip – “the Mull scallop in vin jaune is a highlight amongst many, many brilliantly executed dishes”.
Summary
“Outstanding fish and seafood” form the backbone of the menu at this Notting Hill two-year-old that celebrates the Hebridean island that supplies the name – where chef Jackson Boxer (of Brunswick House in Vauxhall) spent his childhood summers. The food is “delivered with great consistency” and there’s a “short but interesting wine list, too”. There’s a danger of the place being “over-hyped” – but Boxer brings it off and provides “a nice change from the surrounding Italianesque and fusion hangouts”. Top Tip: “Béarnaise sauce worth eating on its own” (but you may have to order one of the “fab steaks” to get a taste).
For 33 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at Orasay?
31 Kensington Park Road, London, W11 2EU
Restaurant details
Prices
 Drinks |
|
|---|---|
| Wine per bottle | £30.00 |
| Filter Coffee | £3.00 |
 Extras |
|
|---|---|
| Bread | £0.00 |
| Service | 12.50% |
31 Kensington Park Road, London, W11 2EU
Opening hours
| Monday | CLOSED |
| Tuesday | 5 pm‑10 pm |
| Wednesday | 5 pm‑10 pm |
| Thursday | 12 pm‑2:30 pm, 5 pm‑10 pm |
| Friday | 12 pm‑2:30 pm, 5:30 pm‑10 pm |
| Saturday | 12 pm‑2:30 pm, 5:30 pm‑10 pm |
| Sunday | CLOSED |
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