Somm

Somm has built its reputation on a simple idea: food should serve the wine as much as the other way around. The room feels closer to a contemporary wine bar than a traditional fine-dining restaurant, with bottles lining the walls and the quiet hum of glasses being poured throughout the evening. The kitchen follows a modern French neo-bistro approach, producing dishes that are rich in flavour but designed to sit comfortably alongside the cellar’s vast selection. The aka uni “French toast” is a good example—an indulgent opening that balances sweetness and salinity. The French onion soup, gratinated with salers, comté and gruyère, arrives deeply savoury and comforting, a classic executed with care. Then there are the Mont Saint-Michel bouchot mussels, cooked in Amontillado sherry with white miso and uni butter, a dish that manages to feel both luxurious and quietly playful. Menus evolve with the seasons, but the structure remains constant: thoughtful plates built to work in harmony with the wine list.

Tatler Tip

Don’t default to a bottle. Somm pours more than 100 wines and sakes by the glass, and the list is specifically set up for exploration.