Origin City is a family run restaurant that opened in 2023, in West Smithfield, from the same team that launched 56 West Smithfield Wine Bar & Shop, in 2022 and they have just updated their menu for the spring season.
The restaurant representation of the family’s passions, fused together to bring an authentic pasture to plate, nose to tail dining experience.
They only serve pasture-raised, organic meat, from the farm in Argyll, Scotland, which includes Black Aberdeen Angus, Large Black and Tamworth outdoor-reared pigs, and Texel lamb.
Nose to tail eating is at the forefront of the restaurant’s ethos, with dishes created to celebrate every part of the animal, making sure as little as possible goes to waste. They make almost everything in-house, including charcuterie, terrines, sausages, beef patties, and black pudding.
All of the seafood comes from their aquafarm, Loch Fyne Oysters, and in keeping with their ethos, the wine list also features many award-winning wines from their organic family vineyard, Château De La Cômbe, in Provence, the beautiful organic 6 hectare estate which has been making wine since 2013.
Changing seasonally to showcase both what’s at its best and the fresh produce from the farm, guests can expect dishes such as Quail Scotch eggs with brown sauce; Origin House Charcuterie with pickles and fresh oysters to start. Followed by Wye Valley asparagus, lardo, langoustines and sauce setoise; Celeriac and truffle salad with a confit hen’s yolk; a Jerusalem artichoke velouté with truffled Alpine cheddar and King’s Sturgeon Caviar with cream cheese and rye bread.
Main dishes from the grill include a Black Pig cut of the day, fennel sausage, butternut squash, black pudding with coffee braised chicory; Texel hogget with wild garlic, haggis, baby gem, tongue and onion purée or a Black Angus prime cut of the day with glazed maitake, white asparagus, Old Winchester, smoked ox heart and black garlic.
Lighter options are also available of Seared Scottish halibut, Olivier salad with brown crab and keta or Cauliflower schnitzel, romesco, a fried duck egg and capers. I would love to invite you to try the new menu and include if you are working on any summer round ups? They also have a fab terrace!
