Soho

Ember Yard

The newest addition to the Salt Yard Group joins the ranks of sister restaurants Salt Yard and Opera Tavern, with an emphasis on charcoal-grilling.

House of Ho

New techniques are applied to Vietnamese food including sous vide, applied to a 45-minute jelly-textured egg, cooked with broken rice, ginger and spring onions.

Mele E Pere

The best of the mains is a 1.2kg T-bone steak, kissed with charcoal and sliced to reveal blushing insides, its Jurassic-proportioned bone overflowing a wrought iron pan.

Biju Bubble Tea

Fragrant bursts of cinnamon and cardamom are used to great effect in an iced chai tea, full of festivity and aromatic warmth, with the vital tapioca balls.

Dozo

Dozos black cod is marinated in saikyomiso for a period not shorter than 24hours, and then grilled. The result; an unbelievably soft fillet, its skin glazed in the miso and blackened with flame.