OXBO at Hilton London Bankside reopens with a new menu
Dishes feature European, Middle Eastern and British influences, paying homage to the restaurant’s multicultural neighbourhood.
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OXBO Bankside, a local neighbourhood eatery at the Hilton London Bankside, has reopened its doors with a brand new menu.
Created by executive head chef Ollie Couillaud and featuring produce from The Hilton London Bankside’s own roof garden, the new menu showcases sustainably sourced British ingredients. Dishes feature European, Middle Eastern and British influences, paying homage to the restaurant’s multicultural neighbourhood.
OXBO’s new evening menu features medallions of fresh monkfish served with chargrilled British heritage tomatoes and a sweet lobster salad, neck of lamb sourced from Salt Marsh, Wales, marinated in Middle-Eastern spices and paired with spiced couscous and coconut yoghurt.
In addition to spring vegetables topped with a crisp-edged egg, shallots, chives, fig leaf vinegar and truffle mayo, OXBO features a plate of asparagus, peas and green beans served with aubergine caviar, chickpea and mint crisps will keep vegan guests happy. Other starters include minestrone with a French twist, with a topping of goat’s cheese and grilled sardines.
Couillaud and his team started with the English strawberry for the creation of the dessert menu, an olive oil cake with honey and white chocolate mousse, strawberry crémeux with strawberry sorbet and compressed strawberries and honeycomb. As well as a lemongrass crème brûlée with fresh berries and meringue and blackcurrant bavarois with passion fruit sorbet from the dedicated vegan dessert menu.
Couillaud said: “After a long, hard winter, spring is upon us, along with the exciting start of a new season of fruit and vegetables to experiment with. Taking this opportunity to make the menu offering lighter, we wanted to showcase the best of British produce with colourful dishes that marry flavours from France to Morocco.
“We also threw in a bit of luxury, to encourage people to treat themselves after a tough two years. Think bright heritage tomatoes of all shapes and sizes and the last of the spring asparagus. This is happy food.”
