Ormolu

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OrmoluReserve
An empty fine-dining room at dusk with bottle-green velvet banquettes, brass pendant lamps and candlelit tables set with ivory linen, running back to tall arched windows

Modern Indian tasting menu

Old recipes,set in gold

Opened 2019

One tasting menu, eleven courses, twenty-eight seats. Family recipes from across India, finished with fire and patience.

Reserve a table
  • 11courses
  • 2h 45an evening
  • 28seats
A quenelle of buttermilk ice cream under a sheet of gold leaf on a green plate

01 / 04

The tasting menu

Eleven courses that follow the market and the month. Plates arrive one at a time, each with its story.

See the signature plates
A chef's hands in a white cuff placing a flower with tweezers onto a plate at a steel pass under warm lamps

02 / 04

The chef

Anaya Rao cooks at the pass six nights a week and finishes every plate herself.

Read her story
A long walnut table set with brass candlesticks and marigolds in a private dining room with a lit wall of wine bottles

03 / 04

Private dining

A room with its own door and one long table for up to fourteen guests.

Plan an evening
An empty fine-dining room at dusk with bottle-green velvet banquettes, brass pendant lamps and candlelit tables set with ivory linen, running back to tall arched windows

04 / 04

Reserve a table

Tuesday to Saturday from 18:00. Tell us when and how many.

Time

Concept page: this form sends nothing.

A seared scallop in coconut broth with green mango and curry leaf oil on a black plateSaffron-stained lamb shoulder with a red sauce and pickled walnut on a dark glazed plateA quenelle of buttermilk ice cream under a sheet of gold leaf on a green plate

Course 03

Signature plates

Three plates, one memory each.

Three of the eleven courses, and the family table each one comes from.

185Eleven courses, per guest

Reserve to taste them

Private dining

A table of your own.

Behind its own door, the long table seats up to fourteen. Choose the menu, the wine and the pace of the night.

Ask about a date
A long walnut table set with brass candlesticks and marigolds in a private dining room

Up to 14 guests

The long table

The full tasting menu at one table, with a host and a sommelier of your own.

A chef's hands placing a flower on a plate at the steel pass

Up to 6 guests

The chef's counter

Six seats at the pass, close enough to watch every plate being finished.

Candlelit tables set with glasses and brass holders in the dining room

Up to 10 guests

The cellar dinner

Four courses, four growers and a table lit by candles among the bottles.

A plate of saffron lamb on the kitchen pass

Up to 8 guests

The morning kitchen

Cook one course with the team, then sit down and eat it for lunch.

The end of the long table with candles, flowers and folded napkins

Up to 14 guests

The celebration

Weddings, milestones and long reunions, planned course by course.

The pairing

Drinks that answer the plate.

Every course has a drink chosen for it. Pour by pour, we match the spice.

  • Wine pairingSix glasses from small growers.95per guest
  • Zero-proof pairingHouse shrubs, teas and lassi.65per guest
  • Reserve pairingOlder bottles, chosen with the sommelier.165per guest
Candles and glasses on a set table in the dining room
Gold leaf over a green plate, close up

Gift cards

Give an evening.

A tasting menu for two, with the pairing, on a card they can keep. Valid for a year.

Concept page: nothing is sent.

A chef's hands in a white cuff placing a flower with tweezers onto a plate at a steel pass under warm lamps

The chef

Learned at the stove.

Chef Anaya Rao grew up cooking beside her grandmother, then spent twelve years in other people's kitchens before opening Ormolu in 2019.

The menu is still built from those family recipes: cooked slowly, plated precisely, explained only as long as the plate needs.

  • 2019opened
  • 12years at the pass
  • 6nights a week

Chef Anaya Rao is a fictional character.

Notes from the table

What guests say

The lamb was the best thing I ate all year. I am still thinking about the walnut.
Marcus T.A Saturday in March
Eleven courses and not one felt long. The room is beautiful.
Priya S.A Friday in May
We booked the long table for our anniversary. They remembered every detail.
Elena and JoaquinA Thursday in June
The zero-proof pairing was as careful as the wine. That is rare.
Tom H.A Tuesday in April
Quiet, warm and precise. The gold leaf dessert made us laugh out loud.
Noor A.A Saturday in July
I came for the food and stayed for the counter. Watching the pass is half the show.
Ben K.A Wednesday in February

Guests and quotes are fictional.