Taking up pride of place on Kensington Park Road, Orasay is a Scottish-inspired seafood restaurant from the team behind Vauxhall's Brunswick House and St Leonards in Shoreditch. The brainchild of chef Andrew Clarke and chef-restaurateur Jackson Boxer, the Kensington Park Road eatery serves up a delicious selection of dishes influenced by Boxer's childhood holidays in the Outer Hebrides.

Fish and seafood plays a primary role in the menu, with oyster, razor clams, langoustine and Hebridean lobsters all sourced fresh from UK producers. Careful sourcing is a key facet of the restaurant, and the salad, vegetables, honey and eggs come from Boxer's own organic farm in West Sussex.

The bar offers a streamlined list of 60 wines, served from the taps in both glass and carafe, while those in the market for rarer vintages will be able to choose from a small, changing selection of bottles from Boxer's own cellar.

Offering up the same laid back chic as its sister venues, Orasay boasts antique French oak furniture, lime washed walls and hand-dyed linens designed to lend the space a rustic yet refined aesthetic.