Origin Grill

The old world meets contemporary charm in a dining room reminiscent of a colonial train car. Dishes are done extremely well by chef de cuisine Heidi Flanagan and her team. Indulgent steaks take centre stage—in particular the unctuous snow-aged, full-blood wagyu (A4) and the earthy dry-aged, grassfed Irish striploin and rib-eye. Wherever possible, the restaurant sources sustainable produce from responsible purveyors. The delicious miso and butter-glazed black cod served with sautéed greens, for instance, features wild black cod that’s linecaught off the coast of Canada, while the grass-fed Australian lamb rack served with radicchio, labneh and a honey vinaigrette is raised hormone-, cruelty- and antibioticfree. The resulting dishes are unfussy, deftly prepared and dependably solid. Backed by a team of impeccably trained service staff, Origin Grill makes for a reliable venue when one needs a restaurant that won’t let you down on any count.

TATLER TIP

On Sundays, the Origin Vintage Brunch offers a lovely menu of elegant dishes such as gratin of new season white asparagus with coddled egg and brown butter sauce, as well as a small list of vintage wines and a cocktail trolley.

SIGNATURE DISHES

1. Snow-aged full-blood wagyu (A4)

2. Raw tuna on vegetable and seed flatbread 3. Octopus charred with smoked paprika 4. John Stone grass-fed dry-aged beef 35 days