OSETRA opened in 2014 with a single conviction: caviar should be unhurried. What began as a twelve-seat tasting counter has grown into one of Soho's most quietly talked-about dining rooms — thirty varieties of sturgeon caviar, a champagne list built over a decade, and a kitchen that treats every tin with ceremony. We source directly from family-run farms in the Caspian region, mature our pearls in-house, and serve them the way tradition demands: chilled, on mother-of-pearl, with nothing that competes.
Chef Margaux Delacroix leads the kitchen — a caviar sommelier trained in Paris and Moscow who spent six years curing, grading and maturing pearls before she ever lit a stove. Her menu is precise, seasonal and quietly theatrical: blinis made to order, brioche from the morning bake, and pairings that treat each tin of caviar as a vintage in its own right.
£85
£120
£18
food critic — the london table
The tasting counter at OSETRA is the closest thing Soho has to a caviar cathedral. Impeccable sourcing, patient service, and a room that knows exactly what it is.
regular guest
We come for the Beluga and stay for the champagne list. Our anniversary dinner here was the best evening we have had in London — effortless from the first tin to the last.
soho resident
Wednesday nights at OSETRA are our ritual. The blinis are always warm, the room always hums, and the staff remember exactly how we take our vodka.
The Chef's Counter seats nine around the pass — front-row seats to the opening of every tin. Upstairs, the Library Room takes fourteen for birthdays, buy-outs and the sort of dinners that need a door closed on them. Both book out weeks ahead; enquire through the form below and we will hold the room.
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