Restaurant Ours

Amazing steak, nice atmosphere.

Very interesting entrance followed by romantic yet stylish interior - think white fairy lights wrapped around willowy indoor trees surrounding a contemporary centre bar. We opted for a three course set menu which was slick as the interior - tuna tartar followed by fillet of salmon with cucumber and dill - fresh and tasty. The star of the show was the chocolate fondant with pecans and amaretto ice cream, one of the best I have had. Perfect for a weeknight girls catch up.

I went there with my friends on Thursday night. We have tried caviar with avocado, steak tartar, raw tuna and their signature dish tomato salad as starter. We also tried John dory, veal, lamb, seabass,.... and some side dishes. They are all full of flavoured and tasty. Especially, I loved John dory and roasted cauliflower!!! The restaurant is sharing concept which is very familiar to family style, I love it!! We have shared all dishes as well as desserts!! We loved plum tart!!!!! They also have good selection of cocktails!!! Staff were very helpful and have good knowledge. We really enjoyed all about Ours restaurant!!!!! We definitely want to come back to try new experience again!!!!

Dinner last night was very nice. Small choice on the menu but what was chosen was very nice. Early booking was nice - you could hear each other talk. Great Music Soundtrack!

I went to 'Ours' with a group of friends for a late dinner last week, the ambience was great - I loved the real tree and the open space. We had drinks upstairs to start, the staff are very welcoming yet efficient. Our waitress knew the menu very well and advised us to get lots of plates to share between us. The food came fast and the service was on point. I would definitely recommend the fried oysters and sea bass confit! Although I am a massive sea food fan, however all the platters were exceptional I will definitely be going back soon.

Ours, Finally reopened, 264 has been a London landmark for 2 decades. Now there's a living wall feature, real trees, lots of space to fill with a private space and lounge bar overseeing the dinning area. Greeting was efficient yet friendly & warm, we had drinks upstairs to start, ideal for afterwork debriefing session. We tried two Wild clover & gougères + olives snacks. It all came quiet fast and it was delicious. We were then shown to our table where we met our waitress, she designed a menu for us because "it's all about sharing" at Ours and we could tell she knew her stuff. We had crudité, sea bass confit, oysters mignonette, tuna rice cracker, leaves & rye, ratatouille, salmon 50/50, monkfish and and and the almighty donut & peach soufflé. Go now before it gets too busy, you'll get a chance to meet the Chef Mr Bing

Oh... We were so excited about Tom Sellers' new restaurant. It's nearly great. Perhaps it's the fact it's opening week, perhaps the general manager needs to be brought back down to earth a little, but the service let it down. Firstly the food. It's amazing. Go for the food. Crab and avocado, perfect. Monkfish, beautiful. The pecorino and foie gras chips are to die for. Veal was succulent, with a rich umami Madeira gravy. Plum tart divine. But food is only half the experience. We love going out. We love eating in new places, old favourites, exciting places. Visitors to Restaurant Ours aren't stupid, they understand fine dining, they'll spend money for the right thing. But for the restaurant to take advantage of it is unnecessary. it's a bit silly to say to customers that you "don't serve tap water, only bottled, it's £4.50" when later on you see there's a carafe of tap water being poured to guests at the next table. It's such a small pathetic whinge I know, and it is only water after all. But I'm here to relax, eat great food and of course spend money, please don't take advantage of me. When there was a large amount of sediment in my wine (as in all the dregs of a bottle), I asked the waiter (who turned out to be the general manager) what was going on. "That's sediment sir", and shrugged, as if there were nothing he could have done. This isn't any old place, this is one of London's most anticipated new openings, you should be striving for the very best. I'm happy to pay a lot of money for the best. However, I so expect the best, or at least feel the motivation is there to give the customer the best. He gave me a coffee on the house. This should (and no doubt will) go on to be a great restaurant. The understated elegance of Story has been cast aside for the adventure, fun and extravagance at Ours. But the general manager needs a clip round the ear from Mr Sellers, needs to pull his socks up, and deliver the kind of exceptional service that Daniel Phippard is pumping out in the kitchen behind him.