Origin City — Restaurant in London

As a someone, who, due to a travel intensive and team dinner loaded job, had the chance to dine in many excellent establishments across the globe, it is a rare occurrence for me to be thoroughly impressed. However, Origin City in London has achieved what many strive for but few accomplish – culinary perfection. This "nose-to-tail" fine dining restaurant is not just a place to eat; it is a symphony of flavors, artistry, and passion.

Culinary Excellence:

The food here is nothing short of exquisite. Each dish is a testament to the chef's mastery, blending haute cuisine's sophistication with the heartwarming essence of home-cooked meals. The term "Deftig doch Elegant" perfectly encapsulates the experience – hearty, yet crafted with finesse and elegance. Every bite is a journey through rich flavors and textures, leaving you yearning for more.

Ambience and Aesthetics:

The moment you step inside, you are greeted by an atmosphere that exudes style and comfort. The tasteful music selection complements the stylish furniture, creating an environment that is both upscale and welcoming. The open kitchen is a stage for the talented staff, showcasing their skills and passion for food. It adds an element of theatre to the dining experience, making it not just about the taste but also about the display of craftsmanship.

Exceptional Service:

The service at Origin City is unparalleled. The staff, with their intuitive understanding of guest needs, ensure a seamless and personalized experience. Special mention must be given to Stuart from the patisserie team. His dedication to his craft is evident, and his Coco Nib Ice Cream is a divine creation that lingers in your memory long after the meal. The small, thoughtful gestures from the kitchen, perfectly timed with the courses, further add an extra layer of delight.

Beverage Brilliance:

The drink selection is a treasure trove for connoisseurs. The cocktails and house-made liquors are not just drinks; they are stories in a glass, each with its own character and flair. The thought and creativity put into these beverages make them more than just accompaniments to the meal – they are integral to the Origin City experience.

In conclusion, Origin City is not just a restaurant; it's a destination for those who seek culinary artistry and exceptional service. It's a place where every detail is crafted with love and precision, making for an unforgettable dining experience. Highly recommended for anyone looking for a taste of the...

We were fortunate enough to have eaten at Origin City last night, 10th August. There were 4 of us on this nose to tail experience, including one vegetarian ( yes….I know) with a variety of special dietary requirements. We were greeted by owner, Yacine, and welcomed warmly. Sitting outside we enjoyed a wonderful array of Provençal delights with a Ricard, a Suze and two glasses of chilled white wine…and we were transported to the South of France with succulent oysters, coated in panko crumbs and deep fried, tapenade and a traditional pissaladière, both obviously freshly made, and an array of house charcuterie. This was just the beginning of our evening of amazing food, lovingly and expertly prepared from beautiful fresh produce. It’s obvious that a huge amount of passion, care, attention to detail, love and financial investment have gone into this newly opened restaurant. The art work, lighting and decor have been planned and selected with an experienced expert eye, and the crockery and cutlery are of outstanding quality. We were truly spoiled by Chef Graham and his team. Our dishes, served on exquisite plates, and brought to our table by charming, discerning, knowledgeable members of the front of house team, included Gravadlax with horseradish cream; 40 day aged Black Angus sirloin with tallow carrot, roscoff onion and a whisky peppercorn cream; Courgette flower with goats’ cheese, romesco and the tastiest tiny white beans. A beautiful desert of glazed pineapple followed with an apricot sorbet full of the flavours of French apricots, so bountiful in the South of France right now. To add to our enjoyment ( if it were, indeed, possible) the award winning wines, from Yacine’s family vineyard in Provence, are very reasonably priced. We had a refreshing, 56WS White at only £24 per bottle. Throughout dinner the quality and provenance of the produce was clearly evident. Thank you to Chef Graham and his team for a wonderful evening of dishes excelling in taste and presentation, thank you to Yacine for expertly leading the front of house team, providing impeccable service throughout and thank you particularly from our vegetarian who was thrilled by...

Went in mid August for a 2pm sitting on a Sunday for a birthday. I can imagine the place is very weekday heavy being in the city and next to Smithfield but on a Sunday it was DEAD.

We were one of three tables for the entire 2.5 hours we were there. The service was excellent thankfully as the staff easily outnumbered the diners.

We ordered the sharing roast with the sides which was £32pp, fantastic value in my opinion. We couldn’t get through all the meat or sides. The beef was easily the best part of the meal closely followed by the lamb and roasties. The pork and sides weren’t really up to the same standard and were all a bit underwhelming. Cauli cheese was a bit bland, and so was the beans, carrots and other veg.

The Yorkshire pudding wasn’t my preferred style being very puffy and large but the gravy was very good and also refillable!

We shared a huge portion of crème brûlée for dessert which would never have been finished solo. Wines and cocktails were reasonably priced and a good selection.

Given there were very few tables and the well publicised ethos of the restaurant it was great to see the staff being able to take leftovers from the unused roasts at the end of the day and that they provided Tupperware for any leftovers we wanted to take.

£125 for two people

Sharing roast platter x2 glasses of wine (clos janglis pinot gris) x1 non alcoholic cocktail x1 crème brûlée

Good value for the product and service, I just wish that the same attention and quality could be afforded to the sides as the cuts of meat in the roast. Will...