Moro is returning to Frieze - with their earthy North African & Spanish dishes, plus all-day tapas in a smart space with a relaxed vibe. Menu highlights include: salt cod croquetas, lamb tagine, autumn salad with grapes, figs, apple, frisee, gem, mint, pomegranates and almonds, and rosewater & cardamom ice cream.
La Goccia offers Petersham Nurseries’ interpretation of the Italian aperitivo and small plates or ‘cicchetti’. A vibrant restaurant - based in Covent Garden - with an open kitchen, wood fired oven, large grill and dining bar. Expect a relaxed, all-dayer offering - with dishes such as fresh Rigatoni with slow cooked beef ragu and coccoli with Taleggio and Mortadella Bologna.
Rita's is a modern American restaurant (newly opened in Soho) by chef Gabriel Pryce, exploring the culinary landscape of The Americas whilst championing seasonal British produce. Expect dishes such as potato latke with sour cream Devon crab and sea vegetables and grilled bavette with radicchio and sea bream a la plancha, with artichokes, salsa macha and lemon. The drinks menu is focused on low intervention wines and cocktails made with organic spirits including rare tequilas and mezcals. Otherwise there's also Napoli Gang the pizza delivery service by Big Mamma Group, the team behind London's restaurants Gloria, Circolo Popolare and Ave Mario. Menu highlights include Margherita 2.0 pizza, XXL Lemon Pie and The XXtra Hot pizza.
Nearby at Frieze Masters (approximately a 15 minute walk from Frieze), is a pop-up by Folie - the restaurant and a bar (in Soho) offering a taste of the Riviera, from Marseille to Portofino, through St Tropez and Nice. Led by Executive Head Chef Christophe Marleix (ex Alain Ducasse & Annabel’s) the menu is a combination of luxurious ingredients and the humble recipes of the region - sensitively modernised.
Alternatively there's a must-visit pop-up from Heckfield Place - a Georgian family home at the heart of a 400-acre estate in Hampshire. Under the stewardship of Skye Gyngell (of Spring acclaim) in her signature style – simple and heartfelt, focusing on the best ingredients available. Menu highlights include: wild sea bass with potatoes, leeks, flowering thyme and aioli, and apple, lemon and vanilla tart with crème fraiche.
British contemporary artist David Shrigley has curated an immersive experience for the exhibition of his Ruinart carte blanche commission ‘Unconventional Bubbles’ within the Ruinart Art Bar. Explore interactive exhibits and thought provoking artwork and enjoy a glass of Ruinart Blanc de Blanc & Ruinart Rosé - the official champagne of Frieze.