Carousel co-founders Ed and Ollie Templeton have always recruited a strong line-up of Mexican chefs to come and do residencies at the Fitzrovia venue. Now they’ve taken things one step further and turned the Carousel wine bar space into a Mexican restaurant called Cometa. Led by Ollie, José Lizarralde Serralde (ex-Relæ and Nicos) and Alejandra Juarez (ex-Estela and Máximo), Cometa showcases British seafood through a Mexican lens, taking inspo from popular CDMX spot Contramar. As well as a range of raw plates, including ceviches and aguachiles, the menu includes dishes like crab chilpachole rice with brown butter and chive and lobster with chintextle and smoked butter sauce. The drinks list features tepache, agua fresca, spicy margs and mezcal Old Fashioneds.
Stay In The Loop
Sign up to our drops & get us in your inbox.
We’ll be in your inbox every Wednesday at 8am.
