This dish showcases British seafood at its finest. Organic eggs are lightly cooked until barely set, folded with fresh spider crab meat and sugar kelp seaweed, then basted with whipped butter and more seaweed. The omelette is creamy and delicate — a gentle frame for the crab and seaweed, not the focal point. The spider crab provides sweetness and umami. The seaweed adds mineral salinity. This single dish is one of the restaurant's highlights, showcasing Tomos's ability to combine refined technique with rustic ingredients.
Tips from diners
This omelette is a highlight of the menu — the spider crab is sweet and the seaweed adds a layer that elevates it beyond a typical omelette.
A whole red mullet is grilled over the wood-fired setup until the skin crisps and the flesh is tender and moist. The grill marks impart subtle char and smokiness. It's served with a sauce made from olive oil and butter that's rich and luxurious without being heavy. The key to this dish is cooking a whole fish — the bones conduct heat and add flavor. This is rustic Mediterranean cooking done with precision.
Tips from diners
The whole fish is better than fillet — the bones add flavor and the skin gets crispy. Ask your server to help you navigate it if needed.
A caldereta is a traditional Balearic braise served in a ceramic pot. Tomos braises whole lobster pieces for longer than typical (about 20 minutes longer) to build layers of flavor. The pot arrives at the table as a shared dish suitable for 3-5 people. The lobster becomes tender, the braising liquid becomes rich, and the whole experience is theatrical and communal. This is the kind of signature dish that defines a restaurant's identity.
Tips from diners
This is designed for sharing (3-5 people). The longer braise makes the lobster more tender than you'd expect. Come hungry and with friends.
The braising liquid is liquid gold — don't skip it. Soak bread in it at the end of the course.
Raw sweet red prawns are served with dollops of fresh stracciatella (a creamy, fresh cheese that's barely set). The simplicity lets the prawns shine — their natural sweetness is evident. The stracciatella adds creaminess and a touch of richness without overwhelming the delicate shellfish. This is the kind of elegant snack that opens the meal. It demonstrates Tomos's restraint and respect for ingredient quality.
Tips from diners
Order this if you want to appreciate raw prawn quality. Eat it immediately — raw shellfish is best at the moment of service.
Mountain takes meat seriously. The dry-aged meat selection showcases different aging levels and breeds. Mutton chops (from older sheep, more flavorful than lamb) are grilled until the exterior develops crust and the interior stays pink. The Jersey beef and Friesian beef represent different levels of aging and fat content, offering contrasting flavors. The eight-year Friesian sirloin rib is excellently tender and deeply flavorful. These are cooked over wood-fire until perfect.
Tips from diners
Try at least two different cuts to appreciate the aging differences. The eight-year Friesian is excellent but rich — shared across the table works well.
Mountain opened on Beak Street in Soho under Michelin-starred chef Tomos Parry, known for his Basque country-inspired cooking. The restaurant embraces a sharing plate concept with dishes ranging from delicate snacks to whole animals designed for groups. The open kitchen features wood-fired cooking that creates bold, smoky flavors. Every dish showcases rustic technique and quality ingredients. The atmosphere is casual fine dining — refined without pretension. This is the kind of restaurant where you come hungry and leave satisfied, having shared an adventure with friends.
Mountain is a sharing-plates restaurant designed for groups. The menu features dishes in various sizes from snacks to whole animals. Plan to order multiple dishes and share across the table.
The kitchen is open and visible from most of the dining room. Watching the chefs work the wood-fired setup is part of the experience. Arrive early to get a front-row view.
Tomos Parry's restaurants are popular. Book well in advance, especially for dinner. Lunch service may have more availability.
The location on Beak Street in Soho puts you in the heart of the neighborhood. Arrive early to explore the area, or stay late for drinks at one of Soho's bars.
This is Michelin-starred cooking but without the formality of traditional fine dining. The atmosphere is refined but relaxed — perfect if you want excellent food without stuffiness.
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