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Carlo Scotto was mentored by Angela Hartnett and was most recently head chef at Mayfair's Dabbo. His first solo venture, in Marylebone, is actually two ventures, with a casual ground-floor restaurant (XR) and - on the first-floor - fine dining and tasting menus; Scotto has teamed up with organic farm The Rhug Estate on this project.
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Sharing a building with XR (see also) – the first floor of Carlo Scotto’s highly ambitious Marylebone newcomer is much less casual than the ground-floor – a “very elegant room” that’s a symphony of whites and neutrals. A ten-course tasting menu is the centrepiece of its evening offer, with British ingredients used to create modern European dishes with Japanese riffs. The odd sceptic feels results are “interesting, but not all of them are delicious”, but most diners are total converts, extolling an all-round, exceptional, gastronomic experience.
|Wine per bottle||£28.00|
13-14 Thayer Street, London, W1U 3JR
|Tuesday||6 pm‑9 pm|
|Wednesday||6 pm‑9 pm|
|Thursday||6 pm‑9 pm|
|Friday||6 pm‑9 pm|
|Saturday||6 pm‑9 pm|