Bouillabaisse recently launched last month and brings coastal cuisine to Mayfair with some of the freshest and most sustainable fish and seafood in the UK.
Bouillabaisse has been inspired by first hand conversations with fishing communities around the globe. Founder Kurt Zdesar, who launched Chotto Matte in Soho in 2014 and brought Nobu to London as Director for Operations, has distilled the very best of his extensive travel to coastal communities.
From sun-drenched lunches in small fishing villages near Venice to encounters with day-boat fisherman in Greece and Spain as well as the UK, Kurt and his team were determined to combine these sustainable fishing practices and bring them to London’s restaurant heartland.
The menu, created by group Executive Chef Jordan Sclare, most recently of Chotto Matte and previously with Nobu London and Restaurant Gordon Ramsay, combines traditional and contemporary coastal cooking techniques whilst ensuring the fish and seafood is central to each dish.
Dishes include Black crispy cuttlefish with oregano and lemon; Snow crab cakes with garlic and herb salsa; Lobster ravioli with snow crab, Morecambe bay prawns and sweet potato; and to evoke memories of warm afternoons in Portofino, the signature Bouillabaisse of langoustine, wild sea bass, gurnard, sole and lobster.
The wine list features selections from worldwide coastal vineyards, which are among the world’s best food wines and unmatched in terms of their ability to enhance the flavours of seafood. A list of refreshing cocktails will run alongside the wine menu, featuring original twists on classics such as the chilli-fuelled Mai Tai Caliente, a Hazlenut Martini and a Coffee Negroni.
The 80 cover restaurant at 4 Mill Street will be open for breakfast from 8am, serving original dishes such as Snow crab scrambled eggs on sour dough toast and Homemade BBQ baked beans with griddled Australian gulf prawns.
Bouillabaisse is split across two floors, and will feature a large chef’s table for up to 20 guests that will lead into the centre of the open kitchen on the lower ground floor. With the design overseen by Jordan Littler, the space combines mixed textures of distressed wood, copper, and brass with black brick to draw on seafaring cultures from around the world.
The main restaurant walls will be flanked with gently lit water tanks filled with supremely fresh seafood, with a striking frosted glass bar making a visual focal point at the back of the restaurant.
Kurt is set to open further restaurants this year, with sites confirmed for other concepts on Mortimer Street, Chiltern Street, and Wimpole Street. Inspired by a life of travel and a passion for the coast, Kurt looks to set a new benchmark for sustainable fishing in the UK with Bouillabaisse, a new relaxed and informal Mayfair fish restaurant.
Bouillabaisse (4 Mill Street, London, W1S 2 AX)