Basque Cuisine: ALTA opens fire in Soho

L.S.
20 hours ago
1 min read

Chef Rob Roy Cameron brings Northern Spain to Kingly Court this September

Smiling man in a dark sweater stands against a textured black wall, looking to the side. The mood is relaxed and contemplative. — Chef Rob Roy Cameron (formerly El Bulli, 41 Degrees and Gazelle)

Named after the Alta Navarra peninsula in Northern Spain, ALTA restaurant will take over Kingly Court's largest premises later this summer.

Set over two floors, with an outdoor seating offer, ALTA's menu will incorporate tapas-style snacks and smaller plates cooked on an open fire, such as mouthwatering razor clams with white saffron escabeche, and the new contemporary staple: seabass crudo (rather originally infused with red gooseberry).

Other dishes are set to include sardine empanadas with piparra emulsion, chicharron with mojo rojo as well as grilled trout and seabream, with chef Rob Roy Cameron drawing his inspiration from a decade spent living and working in the region.

ALTA's cocktail list takes a culinary approach, incorporating spirits from small-batch British producers. Highlights will include a Pine Martini (made with vodka, pine, vermouth & birch water), the Little Pepper (smoked red pepper, tequila, tomato & vermouth), the Cherry Kalimotxo (cherry wine, cola cordial, white port, fernet & soda), and the Dead Stone Daisy (Espelette, tequila, lime agave & umami seasoning).