Michelin-starred chef Ollie Dabbous is cooking a six-course tasting menu at Kāio this September, built alongside Head Chef Sachin Mistry around the restaurant's charcoal grill and tabun clay oven.
Is this a live-fire menu, or a tasting menu that happens to be grilled?
Kāio cooks over live fire, around a tabun clay oven and a charcoal grill. Dabbous brings his signature minimalist approach to it, and the six-course tasting menu is centred on seasonal ingredients, considered flavours and the restaurant's live-fire ethos.
In his own words, the menu “showcases the live-fire ethos of the restaurant, but with my organic approach.”
Which courses are named for the fire?
Four of the six. Grilled sticky rice with yellowtail and black pepper opens the meal, alongside flatbread cooked in the tabun with date molasses butter and fennel pollen. Grilled late-summer vegetables and pesto are served to share. Spiced lamb “grillfeuille” comes with green herb dressing and sour cream.
And which are not?
Iced melon gazpacho completes the opening appetisers. Dabbous's signature Coddled Egg follows them. Chilean seabass is served with plum wine broth and coco beans. Dessert is freshly churned Tahitian vanilla ice cream, warm brown butter madeleines, and raspberries in a lemon verbena punch.
What does the residency cost?
| Menu | Per guest |
|---|---|
| Six-course tasting menu | £95 |
| Five-course vegan menu | £80 |
| Wine pairing | £75 |
Dinner is served across eight nights: Wednesday 16 to Saturday 19 September, and Wednesday 23 to Saturday 26 September 2026. Book the Ollie Dabbous residency.
