Oliveira Kitchen
Vegetarian restaurant · Shoreditch ·
Inventive plant-based dining with Amazonian fruits & unique vegetarian fare
Inventive plant-based dining with Amazonian fruits & unique vegetarian fare
"The first thing to be said about this Shoreditch venue is that, although it is vegetarian, it uses some cheeses with animal rennet, including Parmesan — chef-proprietor Emerson Amélio de Oliveira strongly believes these have a superior flavour. That said, the eco-friendly venue, with sustainability at its heart, has by far the most inventive vegetarian menu in London. Oliveira comes from a Brazilian-Italian background; and this is reflected in dishes such as hand-made pastas and risottos, alongside the use of Amazonian fruit and veg. There are plenty of dishes with breadfruit and jackfruit sourced from Tooting market; and speciality items such as dende oil, phytoplankton, and vegan faux gras. Some of the over-ambitious dishes don’t quite come off, but “‘nduja sausage” made from jackfruit seeds and flesh, cassava, and smoked paprika impresses with its subtle spiciness, and a trio of Amazonian fruit sorbets made from açai, cupuaçu and pitaya taste like frozen nail polish — in the nicest possible way." - Sejal Sukhadwala
"An imaginative vegetarian restaurant that expanded from Richmond into Shoreditch (with plans for Chiswick), led by a chef with strong ecological and environmental views; the expansion was noted for promising new ideas and menu changes rooted in a principled approach to food and sustainability." - Adam Coghlan
"An organic, eco-friendly vegetarian kitchen led by Brazilian-Italian chef Emerson Amélio de Oliveira, this homely two-room East Sheen venue is celebrated for having one of the most inventive vegetarian menus in London. Although vegetarian, the chef intentionally uses some cheeses made with animal rennet, including Parmesan, believing they deliver superior flavour; sustainability is central to the restaurant’s ethos. The cooking nods to the owner’s heritage with hand-made pastas and risottos alongside Amazonian fruit and vegetables—breadfruit and jackfruit sourced from Tooting market feature regularly—and speciality ingredients such as dende oil, phytoplankton and vegan faux gras appear on the menu. While a few over-ambitious plates don’t fully land, standout items include an ‘nduja’ sausage made from jackfruit seeds and flesh with cassava and smoked paprika that impresses with subtle spice, and a trio of Amazonian sorbets (açai, cupuaçu and pitaya) that intriguingly “taste like frozen nail polish” in a complimentary sense. A new site is currently under construction in Shoreditch, with the team hoping it will become a destination in the same way as the original all-day space." - James Hansen
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