The Mulwray

Ingredient-led openings define the experience at The Mulwray, where the focus on niche, biodynamic viticulture is mirrored in a sophisticated bar menu in Soho. The aroma of aged parmesan and toasted polenta chips provides a savory introduction, with the chips offering a shattering, crystalline texture that yields to a soft, starchy interior. Technical finesse is found in the anchovy soldiers, where the salt-cured fish is paired with precise, buttery toast to create a balanced, high-tonality bite. The kitchen utilizes fermentation and curing to elevate simple snacks, such as the rock oysters served with a sharp, bracing mignonette. Cocktails are mixed with a study in 1930s sophistication, featuring a sake-tini that offers a clean, silky mouthfeel and a subtle floral finish. This is a space where the curation of the glass and the precision of the small plate exist in a quiet, elegant harmony, reflecting a sophisticated culinary identity.