Otto’s

Otto’s Restaurant Review:

The space is cozy and eccentrically decorated, and the à la carte menu at Otto's is an ode to all things classic and French --- this is the place for old-school kitchen skills and exemplary service. Expect the likes of pheasant terrines to seared fresh foie gras, and snails with parsley butter to hand-cut beef tartare. But this is also the only venue in London to experience the early 19th-century recipe, and sophisticated art form, that is the Canard a la Presse (duck press). The bird is roasted until rare and basted, then moved to the table where the breasts are thinly sliced and dressed with reduced red wine. Apart from the duck legs which are served grilled, the remainder of the animal sees the 40kg screw press treatment, with the juice extracted representing the very essence of the bird. In goes a splash of Cognac and duck liver to thicken, and the concoction is poured over the slices of meat. Owner Otto will conduct most of this cooking at your table for a full-on theatrical experience, culminating in an unashamedly rich meal. If you can muster a dessert, lean towards the traditional crème brûlée or a tarte Tatin for two. The extensive wine list mostly showcases those from France, with some half bottles available, for Champagne, too. The set 2-course lunch is £24, 3-course £28. The duck press is £140 for two and must be pre-ordered.