Ex-Babbo head chef Carlo Scotto, who’s also spent time working with Corbin & King and Angela Hartnett, is opening his first solo restaurant, Xier, in Marylebone next year. It’s going to be a split level affair with different offerings on each floor.
The 62-cover XR will be on the ground and will be a more casual space, offering an a la carte lunch and dinner menu featuring dishes like yellowfin tuna tartar with aubergine caviar and taro chips, and hanger steak with pickled walnuts, shallots and baby aubergine. Upstairs at Xier, which has space for 38, Scotto will be serving a ten-course tasting menu with dishes such as obsi blue prawns with wild fennel, wasabi caviar and fresh raspberry, and rose-cured salmon with foie gras, burnt figs, leaf oil and citrus dressing.
Given his background and the fact that Scotto will be sourcing a lot of the produce from the Rhug Estate Organic Farm in North Wales, we’re expecting the food here to be top notch.
Opens February 2019
13-14 Thayer Street, London, W1U 3JR
@chefcarloscotto