OZZ Restaurant

We believe in good provenance. The products we use are sourced from the best farms in Britain and France. Our main vegetables and fruit supplier farms over 600 hectares of Kentish lands, offering us highly specialized varieties. Our fish is sourced in the aspiring Billingsgate Market, where we find the best from the British Isles waters. Seasonality is essential when the best quality is the aim, so our menu follows what the market has to offer and changes almost on a daily basis.
We work with one of London’s most traditional meat suppliers. Both meat and poultry come wholesome straight from the farm to us. As our Creedy Carver duck, a Devonshire produce that even the French recognize, “c’est un fantastique produit”! We love cooking, so we do the heavy stuff ourselves.
Even our breads, biscuits, ice creams and sorbets are handmade in the old artisan ways… I know… as it should always be…
Now and then we will pick a few things from the French farms (yes, they do a thing or two about farming!) as the desiring rack of Limousin veal that we have on the set lunch menu. It’s a beautiful treat!
Oh! Before I forget to mention… our butter is the best in the land, made in West Yorkshire. See? We thought about everything! And there’s more… the bread and butter is on the house, so is the water freshly filtered by our Eau de Vie system, still or sparkling. It’s incredible the difference that complementary water and bread does to the bill.
E. Amélio


The Chef

Emerson Amélio D’Oliveira is a young and adventurous Brazilian chef of Italian and Portuguese descent trained in some of London’s greatest restaurants and bistros by some of the toughest chefs in town. He brings us a modern and vibrant interpretation of old classics as well as novelties from the New World. A good demonstration is his salad of octopus and oxtail accompanied brilliantly by papaya and purple Cherokee tomatoes, all above a formidable culantro pate. What else to say?