Veteran restaurateur Alan Yau (Hakkasan, Yauatcha) has joined forces with the team behind Obicà to launch this on-trend concept eatery.

As the name suggests, the South Kensington spot specialises in a Milanese katsu sandwich - made with either breaded veal, or chicken and served with fries either as is or with a beef ragù and n’duja sauce. The sleek, 32-seater counter restaurant (previously Obica) on Draycott Avenue also has negroni and espresso martinis on tap.

Inspired in part by Frank Salvoni - the longterm proprietor of Britalian sandwich bar on Wardour street - and also the 'sando' craze with Insta-worthy varirations such as the Japanese versions at Tóu by Tā Tā Eatery and Dinings SW3. On the menu is a concise selection of sandos and salads.

Ideal For

Italian fast food

Signature Dishes

Cotolette Milanese -veal ribeye, truffle aioli with cucumber pickles, jalapeño and onion marmalade; Fake Milanese - organic chicken with kefir marinade, butter lettuce, cucumber pickle, jalapeno, rocket pesto and anchovy aioli and mozzarella salad with beetroot and Sicilian bloody orange.