Yotam Ottolenghi’s Fitzrovia restaurant has a new interior and a seasonal menu that champions produce from root to tip.

The  new menu balances invention with zero-waste and connection to the seasons.

Over seventy percent of dishes are cooked over fire, from grilled brassicas to coal-roasted aubergine tops repurposed from the Ottolenghi delis.

Classics such as the corn ribs glazed in miso butter–served with smoked apricot ketchup–the celeriac shawarma with bkeila and fermented tomato, and the miso fudge remain, while new highlights include Beef and urfa chilli onion koftas, Grilled chicken, ras el hanout, hibiscus pickled onions and Octopus and lardo skewer with fermented red pepper.

The new menu is also a celebration of British produce. Lake District beef carpaccio comes topped with Scottish Crowdie cheese, with offcuts folded into the Beef and Urfa onion koftas.

Other dishes include homemade Iberico pork sausage, the British corn-and-feta mash brightened with home-grown tomatillo, fir potatoes with smoked crème fraîche–a favourite potato of executive head Chef Neil Campbell–and the super seasonal ROVI salad, with leaves grown by Max at Wolves Lane garden.

To finish, there’s a flaky British plum tart laced with black cardamom, and a refreshing Wolves Lane herb sorbet with lime-leaf granita as well as chocolate doughnuts filled with miso crème pâtissière made from offcuts from the restaurant’s signature miso fudge.

Ingredients reappear across  the menu: crème fraîche served with fir potatoes is transformed into smoked brown butter in a Penicillin cocktail (made with Hine VSOP cognac, The King’s Ginger, and citrus) while the dashi from the tomato salad resurfaces in the Wolves Lane Martini (with nori, and cucumber). 

A few house favourites remain, such as the Piña y Piña — coal-roasted pineapple with tequila, mezcal, citrus, tajín, and agave — sitting alongside new signatures including the Mango Amba Daiquiri.

At the heart of ROVI’s approach is Wolves Lane, its kitchen garden in North London. Described as “regenerative producers,” the farmers work in ongoing dialogue with the restaurant.

 Alongside the new menus, the dining room has been reimagined as a living artwork.  Artists Gilles and Cecilie have transformed the walls and ceiling into an immersive mural, a flowing landscape of colour and form. 

The Harvest installation by Hamish Powell, created with produce from partners including Wolves Lane, will be on display into early October.