London's Belgravia has gained a new star in its culinary constellation with the opening of Cornus, the latest venture from the celebrated restaurateurs David O’Connor and Joe Mercer Nairne, the duo behind Chelsea's esteemed Medlar. This new destination, perched atop Grosvenor’s historic “The Ice Factory” at Eccleston Yards, promises an elevated yet accessible dining experience that marries the precision of French cuisine with the vibrancy of seasonal British and European produce.
At the helm of Cornus’s kitchen is Executive Chef Gary Foulkes, whose pedigree includes a tenure at the Michelin-starred Angler. Foulkes brings a wealth of experience and a global perspective, infusing his ingredient-driven dishes with techniques and flavors inspired by his culinary journeys around the world. His seasonally evolving à la carte menu is a celebration of top-tier British and European suppliers, showcasing refined dishes with a modern flair.
Photo: Justin DeSouza
Among the starters, expect the likes of Seabass tartare delicately paired with oyster cream, green apple, and shiso; Hand-rolled spaghetti entwined with native lobster, Amalfi lemon, and the luxurious touch of N25 caviar; and Hubert Lacoste’s tomatoes, dressed in cherry juice and complemented by soft curd and fig leaves. Each dish is a testament to Foulkes’s mastery of flavor and technique, rooted in the traditional principles of French cuisine.
For mains, Cornus offers a selection of exquisite dishes, including Roast Landes chicken from the renowned producer Arnaud Tauzin, accompanied by Scottish langoustines, sweetcorn, and a rich roast chicken sauce; and Lake District Farmers Lamb, served with Romero pepper piperade, lamb kofte, fried capers, and olives. A sharing dish that rotates monthly shines a spotlight on Cornus’s hero suppliers. For August, the standout is a Côte de Boeuf from The Butcher’s Block in Banstead, paired with a potato and truffle galette, crispy artichoke, summer truffle, and red wine sauce—a true carnivore’s delight.
Photo: Ian Walton
The dessert menu, crafted by Head Pastry Chef Kelly Cullen (formerly of Michelin-starred Cornerstone), offers a selection of comforting classics with a contemporary twist. Highlights include a Creamed rice pudding with caramelised oat milk, cherries, and cherry ripple ice cream; a Mille-Feuille of English raspberries with lemon verbena cream and baked raspberry ice cream; and a zesty Amalfi lemon tart with Greek yogurt ice cream. A curated selection of cheeses from Buchanans Cheesemonger in London rounds out the experience, a nod to O’Connor’s long-standing collaboration with the cheese supplier.
The name Cornus, inspired by the botanical term for the native dogwood shrub, reflects the restaurant’s commitment to natural beauty and refined simplicity. This ethos is carried through the front-of-house experience, overseen by O’Connor and his wife Monika—both alumni of The Square—who aim to create an elegant, yet welcoming neighborhood dining spot. Many familiar faces from Medlar have joined the Cornus team, ensuring a seamless blend of experience and innovation.
Photo: Ian Walton
Among these returnees is Melania Battiston, who leads the wine program as Wine Director, bringing her expertise and passion for classic fine wines, while also exploring new and exciting varieties discovered on her travels. Battiston’s wine list is a carefully curated selection that pairs beautifully with Foulkes’s menu, featuring standout bottles like a 2021 Assyrtiko ‘34’ from Artemis Karamolegos, Santorini, and a 2006 Chablis Premier Cru ‘Chapelot’ from François Raveneau, France. With an extensive by-the-glass offering, Cornus gives diners the flexibility to enjoy a range of wines with their meal, including several traditionally served only by the bottle. For those with a special bottle in mind, Cornus offers a corkage service, continuing a tradition that has delighted Medlar’s patrons for years.
The central bar, helmed by Mario Aranquez, another Medlar alumnus, offers a sophisticated range of classic and signature cocktails, including a Clarified Coffee Negroni, alongside a selection of non-alcoholic options that are as thoughtfully crafted as their spirited counterparts. As the drinks program evolves, guests can look forward to the introduction of premium teas, daily wine specials by the glass, and a range of sakés designed to complement Foulkes’s menu and highlight the diverse expressions of rice wine.
Photo: Ian Walton
The 70-cover restaurant’s interior, designed by Day Studio, the creative minds behind Islington’s Trullo, captures the glamour of mid-century modern design. Rich woods, muted greens, and tans create a warm, inviting atmosphere, while wrap-around floor-to-ceiling windows offer stunning views of the London skyline. The space is further elevated by a marbled bar with soft green and pink hues, bronze light fixtures, and luxurious banquette seating, ensuring that Cornus is as much a feast for the eyes as it is for the palate.
Cornus in Belgravia isn’t just a restaurant—it’s a destination, where the finest ingredients, expert technique, and a welcoming ambiance come together to create an unforgettable dining experience. With a team of seasoned professionals at its helm and a menu that celebrates the best of British and European cuisine, Cornus is set to become a beloved fixture in London’s culinary landscape.
Book Cornus today here.
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