Anna’s Ozz Dining Prize
The agent who sold the most weeks with Mountain Mavericks this year was treated to a fine dining experience in London! Anna Sampson from Alpine Answers won for the season just gone, here’s her account of the evening…
“As a country mouse in the big city, I have to admit that I simply don’t get out and try enough new things. So when the lovely Emma and Rowena at Mountain Mavericks offered to treat me to a free meal at the fantastic ‘Ozz’ restaurant in Marylebone, I was more than a little excited!
On a balmy Thursday night in London my good friend Bryony and I head down the yellow brick road in search of ‘Ozz’.
‘Ozz’ restaurant sits on the busy highroad of Lisson Grove in Marylebone. The entrance is very unassuming and takes you a little by surprise, as you walk directly off the street into the main restaurant. However the warm welcome and intimate surroundings soon make you feel at home. The decor is eclectic and quirky, with vintage Tiffany lampshades and embossed damask wallpaper. It really does feel like you have entered into someone’s front room.
The Maitre d’ is absolutely superb; he takes our jackets and seats us at our table, producing the cocktail menu. He has a relaxed but formal approach to service and explains to us that his aim is to get away from the pomp of a standard Michelin restaurant and be able to converse with his clients.
To start we choose peach Bellini’s served ice cold with lovely fresh peach puree, then we are guided through our seven course tasting menu by the friendly Maitre d’ and sweet waitresses. Each course is explained with a flourish of the hand and presented beautifully on the plate. We have three of the most delicious paired wines with our food that I have ever tried and are offered a dessert wine as a special finishing treat, just for us girls.
We find out later that the Head Chef Emerson Amelio d’Oliveira is very young at only 21! Here’s the lovely menu…
Aromatic Carrot, Butternut Squash and Celeriac Veloute with Pina Colada Cappucino
Rye Bay Hand Caught Scallops, Leek Fondue and Nero di Sepia
————————-
Creedy Carver Duck, Heritage Beetroot, Spinach and Brandy Jus
Wild Stone Bass, Fricassee of Broad Beans, Garden Peas, Yellow Courgette and Red Cranberry
Ryeland Lamb Rump, Roasted Vegetables, Puree of Butternut Squash, Celeriac, Rosemary Brandy Jus
————————-
Apricot marinated with Rosemary, Vanilla Mousse, Pain d’Epices Crumble, Blackcurrant Sorbet
Mignardises
