From former Noma head chef, Matt Orlando, this is one of the most anticipated new restaurants of the year. So imagine my delight when both my holiday plans and wedding anniversary coincided with the opening. And it so nearly didn't happen; after a public transport disaster (tip: get a taxi), we arrived forty five minutes late for the booking. After apologising profusely we were led to a table by the window, handed a glass of sparkling red wine and instantly put at ease.
An industrial edge, this restaurant is spacious yet maintains an energetic and relaxed atmosphere. This really is fine dining stripped of any pretension. Both food and wine were outstanding and the service was at a level that belies its first week of opening. Highlights for me were the new potatoes with virgin butter, grass and sunchoke leaves, lamb breast with carrot & lavender and the fermented flatbread. The evening finished on a high with the main man himself serving the dessert. Amazing!