All’onda will open on Charlotte Street on 2 May and is the creation of first-time restaurateur Cordula Schulz.
The restaurant’s name is taken from an Italian phrase meaning ‘on the wave’, which refers to the risotto-making technique which sees rice gently tossed in the pan to create a smooth, flowing texture reminiscent of waves.
Granzarolo, who worked for Darroze for six years and also previously cooked at high-profile London restaurants including Chiltern Firehouse and the two Michelin-starred The Greenhouse, has developed a menu that ‘combines his technical knowledge of the traditional risotto with a contemporary twist’.
The menu will feature variations on the classic risotto including a spring green risotto primavera; and squid ink risotto (pictured). There will also be ‘more playful’ options including a pumpkin and shiso risotto; seaweed, bottarga and white asparagus; and sweetbread and artichoke.
There will also be a selection of starters including beef ‘tartaccio’ (a tartare-carpaccio crossover) with smoked soy, parmesan and parsley; and a tight list of regularly-changing main courses such as Cornish turbot with verbena, matcha and green asparagus.
House made tarts such as apricot, rosemary and honey tarte, as well as seasonal sorbets, and a selection of artisan cheeses will round off the meal.
“We are excited to showcase the versatility and the sophistication of this great dish by giving it centre stage on the menu - a menu which strives not only to complement the risotti, but to create memorable dishes in their own right,” says Schulz, who originally hails from Germany.
All’onda will hold 42 covers and with a design pairing dark wood surfaces with ‘elegant detailing’ and ‘warm lighting’.
