Nicholson is an award-winning chef and best known as chef-owner of the now-closed Tredwells in Covent Garden. Apricity continues the New Zealand-born chef’s commitment to sustainability and social responsibility - serving up a plant-centric menu of hyper-seasonal, sustainable plates that celebrate the very best of British produce and zero-waste cooking.
Besides an à la carte offering, the restaurant offers two tasting menus - split into omnivore or herbivore as you see fit. The British-centric and socially conscious focus runs onto the drinks list as well, with a number of English wines on the low-intervention list, as well as a number of zero-waste cocktails.
The restaurant has been designed by Object Space Place, using a restorative design framework, in keeping with the concept of a circular economy, with sustainable design and operating principles being followed.
Environmentally-friendly eats, socially conscious dining.
Crispy brussels sprouts served with a vinegar made from spent beer grain; roasted Kuri squash with fermented fire flame chilies and miso aioli; venison with elderberry and walnut butter; and Cornish mackerel and Shetland mussels plated with pickled pear.