Oranj Review | "The Future's Bright For Oranj"

"Oranj, the natural wine bar on Bacon Street, has served up some great guest chef residencies over the past three years. But now it's entering a new era with a move to a new site, just down the road on Dray Walk (next to Rough Trade). And it's not just the venue that's changing - Oranj now has its first permanent chef in Yuto Fujimoto, who twice appeared as guest chef at the original spot."

"We were there on opening night in mid-October and can happily recommend starting with big hunks of bread served with burnt apple butter, as well as the Cantabrian anchovies, glistening under a drizzle of ham fat and olive oil. Other early favourites included the grilled oyster mushrooms, with cured egg yolk and duck fat, and the charred leeks with bottarga and black vinegar sauce."

Oranj moved from Bacon Street to a larger site on Dray Walk next to Rough Trade, occupying a former Big Chill space with industrial features, a small open kitchen, and a large antique zinc bar. Yuto Fujimoto is the first permanent chef after two guest residencies. Menu highlights include bread with burnt apple butter, Cantabrian anchovies in ham fat and olive oil, grilled oyster mushrooms with cured egg yolk and duck fat, charred leeks with bottarga and black vinegar, gnocchi in sage brown butter with cep mushrooms, and grilled trout with Brussels sprouts and morels. The wine list is natural and low-intervention, curated by Jasper Delamothe, and the venue offers full dinners, snacks, rotating selections, and summer outdoor seating.

Read at London On The Inside