MAD Restaurants announces two new launches

MAD Restaurants, a new operator headed up by hospitality entrepreneur Artem Login, has announced two new London launches, with MOI now open in Soho and ALTA set to arrive in Kingly Court in the next few weeks.

Following the global success of café and pâtisserie L'ETO, which has over 40 sites and continues to grow worldwide, launched alongside his father and wider family, Login decided to branch out on his own and shake up the London food scene with the creation of MAD Restaurants. 

MOI

Having landed in Soho in July, MOI (pronounced 'moy') offers a menu of hand-crafted sushi and Japanese-inspired dishes cooked over fire, showcasing British seafood and producers. 

Situated on Wardour Street, MOI is set across two floors and offers 150 covers, including options for private dining for up to 20 diners, an omakase-style Sushi Bar and a Listening Room. 

Overseen by group executive chef Andy Cook, the menu offers a mix of small and medium plates, as well as a number of large grill dishes and a section dedicated to skewers. Signatures include fried artichoke, hoba smoked caviar and sansho, Orkney scallops with juniper kombu and grilled turbot fillet with yuzu kosho butter. 

Highlights from the sushi and sashimi menu include crab temaki with apple and kimizu sauce, a selection of onigiri (rice balls filled with nori), mackerel crudo with yuzu and trout nigiri with chives and sesame. 

ALTA

ALTA, a new restaurant led by Rob Roy Cameron, will land in Kingly Court this summer. Inspired by open-fire cooking and northern Spain, the concept will draw on the region's rich culinary heritage through an informal menu of sharing plates and dishes from the grill. 

The venue will seat over 100 guests across two floors and private dining rooms, including an outdoor terrace. 

The menu, designed to share, will centre on a range of small and medium plates, featuring the likes of Cornish mussels and grilled bread, baked beetroot salad, almonds and balsamic dressing, wood-fired courgette with pumpkin seed Romesco, razor clams in white escabeche and homemade txistorra and onion cider jus. A grill section will offer a choice of meat and fish, such as 38-day-aged beef sirloin and turbot head. 

Desserts such as chocolate mousse with smoked olive oil meringue and a Basque cheesecake with escabeche strawberries will be offered to finish. 

Drinks at ALTA will be curated by Dino Koletsas, most recently head of bars and beverages at Harrods.

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