Cinnamon Kitchen opens in Oxford

For almost a decade, Cinnamon Kitchen has been serving up modern-Indian cuisine in the City of London and now renowned chef Vivek Singh, ventures out of the capital for the first time, bringing his innovation and creativity to the heart of Oxford.

Located in the new Westgate development, Cinnamon Kitchen Oxford, with its elegant decor, contemporary Indian menu, creative cocktails from Tony Conigliaro and expansive rooftop terrace with breath taking views of Oxford’s iconic spires, is set to be a destination restaurant for Oxford and the surrounding environs.

Vivek’s signature culinary style marries modern Indian flavours with Western techniques. Known for continuously pushing culinary boundaries, the Cinnamon Kitchen team have created an all-day menu that goes beyond authenticity to discover new flavours and draw on the diversity of the subcontinent.

Vivek, with head chef Thangavel Murugavel, have created an all-day menu that takes diners from weekday breakfasts and lunches through to dinners and weekend brunch with equal aplomb.

Mornings start with warm, homemade Indian parathas stuffed with a filling of bollyflower cheese (cauliflower and Keen’s cheddar); keema (smoky spiced minced lamb); and aloo (potato with a hint of chilli). Brunch packs a flavoursome punch with classic dishes given a modern Indian twist including spicy Masala omelettes with homemade pao and traditional smoked haddock kedgeree. Lunchtimes also get a modern Indian makeover, with classic sarnies reinvented as bhuna lamb naan rolls, a toastie with tandoori chicken and cheese and Oxford Bhangra and mash.

Standout, immaculately presented a la carte dishes, prepared from the open theatre kitchen, include tandoori king prawns with Bengali turmeric curry, clove-smoked red deer saddle with pickled root vegetable, yoghurt sauce and chukka spiced 35-day dry-aged local beef rump. Guests can also choose their own fresh fish displayed on the restaurant’s striking ice block centrepiece. Look out for Cinnamon Kitchen Oxford’s trolley making its way through the restaurant, serving hot Kerala-spiced lobster soup and flambéed desserts tableside.

The 50-odd strong wine list is approachable and affordable, but stands up to the menu. The expertly-curated collection includes interesting and accessible choices alongside more unusual orange and organic wines as well as a number of British bins from local vineyards.

Award-winning mixologist, Tony Conigliaro, best known for transforming London into the mixology capital of the world with his “liquid witchcraft,” has created a cocktail list inspired by Cinnamon Kitchen’s unique approach to spicing, combining fire with spice and ice.

Rise and shine with invigorating brunch cocktails such as the Pomegranate Spritz made with prosecco, pomegranate juice, lemon and vanilla sugar and, come dusk, indulge in aperitifs including the Mace Martini, made with Beefeater London Dry, mace and nutmeg vermouth; or an Amchoor Spritz, a heady mix of Amchoor, dried lemon peel, mango and prosecco. Classics given the Tony touch include the Coriander Seed Old Fashioned, a savoury blend of Amrut Indian whisky, coriander seed and angostura bitters; and the Bitter Melon Americano, mixed with green cardamom and Cocchi Americano.

A rattan-panelled and marble-topped bar, inlaid with brass and jade, takes centre stage and is the ideal spot for cocktails whilst added theatre comes from the open plan kitchen where the restaurant’s brigade of chefs can be found in action.

A chef’s table and semi-private ‘Pagoda’ room, seating up to six, plays host to cooking demonstrations and private parties whilst the restaurant secluded rooftop garden with lush botanicals and exotic flowers offers incredible views of the city skyline and its spires.