Bouillabaisse (named for the Provençal fish stew which is its signature dish) will place the focus on seafood and sustainability, as well as ‘contemporary coastal cooking techniques’, inspired by proprietor Kurt Zdesar’s travels with fishermen in Greece and Spain.
2015 looks set to be a busy year for Zdesar, having made his name in London with Nobu, and recently opened Nikkei spot Chotto Matte in Soho, with three further new openings in the offing before the winter, in Fitzrovia and Marylebone.
Joining him in at Bouillabaisse is long-time collaborator and Executive Chef Jordan Sclare, who will be overseeing an all-day menu (including breakfast from 8am) based around the finest locally- and sustainably-sourced seafood.
Their new 80-cover location is set across two floors on Mill Street and features a twenty-seat Chef’s table leading into an open kitchen. From there you’ll be able to look on as the team serve up Hebridean Langoustines with fresh basil and balsamic reduction, lobster ravioli, and clams tossed in parmesan, as well as their signature Bouillabaisse stew, made with prawns, clams, sole, mussels, langoustine and lobster. To compliment this seafood lineup (besides the fishtanks lining the walls) comes a wine list chosen from coastal vineyards across the world. With such an appetising menu it's sure to be a contender for the best seafood restaurants in London.
Catch some sea air without ever having to leave Mayfair. Who could ask for more?
|What||Bouillabaisse: Seafood Restaurant Mayfair|
|Where||Bouillabaisse, 4 Mill Street, Mayfair, London, W1S 2AX | MAP|
|Nearest tube||Baker Street (underground)|
25 Jun 15 – 30 Jun 16, 12:00 PM – 12:00 AM
|Website||Click here to go to Bouillabaisse's website|