View all newsletters
Receive our weekly newsletter - World Of Fine Wine Weekly
  1. Wine & Food
December 1, 2020


By Thierry Dessauve

Ollie Dabbous’ refined but elemental modern cooking has been widely, wildly acclaimed. Offering dishes based on simple but unusual flavour juxtapositions (such as barbecued octopus with cassava, sesame, and violet mustard or home-cured goose with fenugreek) the restaurant was described by Evening Standard critic Fay Maschler as “a game-changer.”

“Like the food menu, Head Sommelier Charles Pashby-Taylor ensures the wine list is short and regularly updated but as the judges at the World’s Best Wine Lists 2015 said, while it may be “pretty tightly edited, it has all the right elements and lots of exciting options.”

At Dabbous there is space for classics such as Comtes Lafon Mersault 1er Cru Perrières 2006 or Château Figeac St-Emilion 1998, but there are also many rising-star producers such as Mullineux from Swartland, South Africa or Domaine Columbu from Corsica, as well as a neat by-the-glass program, a good selection of dessert wines, and well-chosen Sherry from Sanchez Romate.

Content from our partners
Wine Pairings with gooseberry fool
Wine pairings with chicken bhuna 
Wine pairings with coffee and walnut cake 

Select and enter your email address For award-winning content from the world’s most respected and intellectually satisfying wine magazine, sign up to our newsletter here
Visit our privacy Policy for more information about our services, how Progressive Media Investments may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications.
Thank you

Websites in our network