Oxalis, the six-month residency from bright young things Max De Nahlik and Nick Ross, is now open at The Sun & 13 Cantons.
The pair became firm friends while working together firstly at Summer Tales and then launching the kitchen at Walter & Monty. Max is Leiths’ trained and worked at Riverford at The Duke of Cambridge and Newman Street Tavern; he champions modern British cooking. Nick has a classically French fine dining background and learnt his trade in Toronto, firstly with Daniel Boulud at Café Boulud and then with Scott Conant at Scarpetta. He also worked under Angela Hartnett here in the UK.
With Oxalis, they have combined their love of seasonal British food and classic French technique, creating a style that is very much their own. Small and large plates include Hake, romesco & pickled veg; Roasted shallot with pomme espuma, bb powder & oven roasted greens; Wild mushrooms, creamy polenta, honey & thyme, Lamb sweetbreads, Bristol cream sauce, parsley and pickled red onion salad or Grouse, beef dripping toast, grouse parfait, breaded leg, shallot & cep miso puree.