Max De Nahlik and Nick Ross — the duo behind Oxalis London — will take up residency for six months at The Sun & 13 Cantons pub on Beak Street in Soho from early October.
The duo have just completed a successful five-month stint at Platform 1 in Dulwich. A statement issued on behalf of the pair said they wanted to bring "their unique style of relaxed fine dining to Soho."
The pair met at Summer Tales and then launching the kitchen at Walter & Monty. De Nahlik trained at is Leiths’ School and has worked at Riverford, The Duke of Cambridge and Newman Street Tavern. The first two are centred around organic produce and the pair of advocates of seasonal British cooking.
Ross differs: he is classically trained in French fine dining, having trained under Daniel Boulud at Café Boulud before working with Scott Conant at Scarpetta — both in Toronto. He has since worked under Angela Hartnett in the UK.
Their launch menu will include: Beef Scrumpet with bone marrow and parsley aioli; short-rib poutine; and chicken and duck liver parfait. Plates — small or large — feature hake, romesco and pickled vegetable; clams with chilli, shallot and Fino sherry; wild mushrooms, polenta, honey and thyme; and grouse, beef dripping toast, grouse parfait, breaded leg, shallot and cep miso puree. A mouthful!
The Sun & 13 Cantons has become something of an incubator of restaurant talent — giving operators the chance to pilot a concept with minimal risk. A number of previous incumbents, including both Zoe Adjonyoh (Zoe's Ghana Kitchen) and Asma Khan (Darjeeling Express), have followed their residencies with the opening of permanent restaurants in the city.