Kitchen at Holmes fires up new summer menu

Marylebone restaurant Kitchen at Holmes is stepping into summer with a fresh new menu. Head chef Stefano Motta has introduced a Mediterranean-inspired offering with a strong focus on the grill, drawing on flavours from Italy, the Eastern Med and North Africa.

Alongside this, the chef has launched a menu designed for grazing alfresco and a weekend brunch, soundtracked by live acoustic music.

At the centre of it all is the restaurant’s open-plan kitchen island, where Motta and his brigade cook live in front of guests.

A taste of the Med

Motta's new starters include asparagus with whipped feta and pistachio; purple prawns with pea hummus, Italian celery and za’atar; and ras el hanout beef with artichoke tahini, broad beans, za’atar and fried shallots.

Grill standouts feature red mullet, cuttlefish and mussels with saffron fregola; presa Iberica with chimichurri and ajo blanco; whole sea bream with green harissa and Amalfi lemon. The true showstopper is octopus with labneh, kalamata olives, capers, raw fennel, sundried tomatoes, za’atar and smoked paprika. Freshly made pastas and vibrant salads complete the à la carte offering.

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