Oxalis to open on Monday 9th October

September 27, 2017

After a hugely successful five-month run at Platform 1 in Dulwich, bright young things Max De Nahlik and Nick Ross – the brains behind Oxalis – are bringing their unique style of relaxed fine dining to Soho with a six-month residency from 9th October 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.

Their launch menu kicks off with snacks including Beef Scrumpet with bone marrow & parsley aioli, Short Rib poutine and Chicken and duck liver parfait. Plates that can be ordered as small or large feature Hake, romesco & pickled veg; Clams with chilli, shallot, fino; Wild mushrooms, creamy polenta, honey & thyme or Grouse, beef dripping toast, grouse parfait, breaded leg, shallot & cep miso puree, to name just some.


Oxalis at The Sun & 13 Cantons