Review

WYND reimagines British cuisine through a post-modern lens, layered with Asian touches delivered in subtlety and flair. The space reflects its concept: bright, pared-back, and quietly stylish, designed to shift moods from early-morning café to evening restaurant. Coffee service starts at 8am, before the focus turns to a succinct one-page menu and an equally concise selection of wines, sake, and café staples. Seafood leads the line-up, presented with creative finesse. Complimentary brioche lands first, golden with butter, light inside and quickly addictive. Mini smoke fish tarts deliver bursts of trout roe over potato crisps, carrying a delicate smokiness. Crudo pairs Granny Smith salsa with pickled cucumber sauce and poached apple, crowned by shards of chicken skin for crunch and contrast. Barbecue cuttlefish is grilled to a tender finish, its bold black vinegar sauce softened by the accompanied fennel salad. Signature prawn dumplings combine the crustacean with a creamy katsuobushi sauce, a satisfying balance of sweet and savoury. For something heartier, lamb rump arrives charcoal roasted until tender, served with roasted pepper reduction, sesame sauce, and glossy lamb jus, each enhancing the meat’s natural depth. Green cardamom panna cotta with vanilla cream nods to Indian influences, finished with pomegranate and watermelon granita, fresh fruits and lime meringue. Refreshing and lightly spiced, leaving diners with a final note of brightness.