XR

Offering two very different dining experiences in one building, XR is home to casual fine dining on the ground floor, with more formal fine dining, sibling Xier, just above on the first floor. Headed up by Chef Carlo Scotto - who previously worked under Angela Hartnett at Murano and was Head Chef at Babbo, XR’s menu offers an eclectic choice of Modern European dining in a relaxed environment. 

A striking indigo flower wall on the exterior of the building marks this eateries credentials as one of the most modern and insta-worthy restaurants in Marylebone. Inside the restaurant is just as refreshing, with vast open glass windows that give a feeling of Al Fresco dining in the Summer, whilst offering a cosy spot to people-watch during the Winter.

Chef Carlo Scotto’s menu for XR includes a carefully curated collection of modern European cuisine, with small plates and sharing platters for those looking for a casual bite over drinks or plated dishes for a more traditional structured meal.

We ordered starters of the gourmet hot dog that arrived presented beautifully with a topping of crisp onions, and truffle arancini that was golden and crisp on the outside, filled with a steaming bite of parmesan and truffle rice inside. The sharing Tomahawk steak platter was tempting but we ordered truffle linguine and a generously stacked burger served with parmesan truffle fries. The dessert menu is short and sweet, with a seasonal strawberry tart and a chocolate choux bun with hot chocolate sauce on the side ready to pour.

Covid restrictions mean that sauces and truffle shavings are no longer served with the same theatrics at the table but if you have an accommodating dining partner for dessert then you can still capture that impressive chocolate pouring video. The menu prices are at the higher end of the casual fine dining scale, but with the central Marylebone setting and the abundance of exceptional truffle infused dishes, you get what you pay for.

XR is the first solo project from Italian chef Carlo Scotto, who steers clear of Italian fare to instead produce dishes made with best-of-British ingredients. In fact, Scotto is so committed to championing British produce that the menu at XR is revised every two weeks to highlight the best seasonal produce.

XR’s menu is split into four sections – hands only, sea and land, garden, and desserts. Although the menu changes regularly, you might start with the likes of enoki mushroom and truffle arancini, or crispy squid with chilli, coriander and dill mayonnaise.

From the more substantial dishes, you might choose between grilled ribeye with shallots, pickled walnuts and jalapeños, or tuna tartare with guacamole, taro crisps and ponzu dressing. Desserts see subtly innovative twists on the classics, while an accomplished wine list (alongside cocktails and other drinks) is also available.