Oxalis London is the first venture from bright young things Nick Ross and Max de Nahlik. Having spent the last several years working together at various establishments, the friends realised that their shared passion for seasonal British food and fine dining could be channelled into creating a restaurant of their own.
Nick’s background is steeped in French fine dining, his repertoire including the likes of Cafe Boulud Toronto and Merchants Tavern. Max meanwhile trained at the prestigious Leiths School of Food and Wine and under Peter Weeden at Newman Street Tavern and the Riverford Organics at The Duke of Cambridge.
Thus, Oxalis, offering a regularly changing menu of locally produced, ingredient-led dining underpinned by classical technique and influenced by modern Britain, is the culmination of their invaluable experience.
Originally a pop-up at Platform 1 in Dulwich for five months, the restaurant received high praise for its exquisite food and impeccable presentation. It was during this time that Nick and Max were able to focus on refining their technique and developing a style that is very much their own.
This continued with the development of their style at The Sun & 13 Cantons in the heart of Soho where they came into their own utilizing the slow fermented foods and preservation techniques that they started over the summer.
Now with their next exciting residency in Brxiton, the upcoming restaurant starting point, Nick and Max aim to utilize great British ingredients, whilst also experimenting with techniques, flavours and ideas from France and across the globe.
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