Kicking off our Oeno Maris “Nights” series for 2026 with none other than our friend and chef Michael Harrison. Combining his experiences from extensive travel in southeast Asia with his time spent in esteemed kitchens such as Smoking Goat and Kiln, Michael has designed a Thai tasting menu with the key ingredients to bring in the New Year using Oeno Maris’ fresh seasonal seafood.
On this evening we will convert the shop into a tranquil, candlelit restaurant set with tables for you to sit back and enjoy a multi-course menu - fit to bring in the Lunar New Year of the Fire Horse, which promises dynamic energy and bold action (and just in case you missed it, Valentine’s Day)!
Hoy Nam Rom Nahm Prik Pao
Our finest Louët FeisserOyster, roasted Chilli jam, fragrant herbs & citrus
Yum Sa Rai Talay Khai Kem
Seaweed salad, Salted duck egg, Winter tomato, Laotian chilli & Calamansi
Goong Si Daeng Nahm Prik Pla
Raw Sicilian Gambero Rosso, garlic, fish sauce & chilli
Saa Pla
Northern style Raw Bream Salad, fragrant herbs, chilli & prickly ash
Tom Yum Pla Tod
Rich, Hot & Sour Red Soup, Mushrooms & fried Seasonal Fish
Khao Niao Mamuang Khai Pla
Classic Mango Sticky Rice … and a little surprise!
Your ticket price includes the six course tasting menu per person. Note this menu will be spicy! Don’t worry - we will have a curated drinks list available to pair with the menu on the evening, including Oeno Maris’ collection of sake, wine and beer for purchase by the glass and bottle.
We look forward to having you. Happy New Year!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
About Michael Harrison: Mike is a chef and fishmonger with over 20 years experience in the hospitality industry, including many formative years working alongside our own Master Fishmonger, Daniel Murphy. He has trained at Top 50 Best / Michelin star restaurants like The French Laundry, apprenticed with Josh Niland at The Fish Butchery & led some of the best fishmongers in the UK. Mike learned to cook Thai food in the kitchens of Smoking Goat & Kiln and over the years has refined his knowledge by working with chefs both in London and Thailand. He now consults for Thai restaurants like Som Saa & Kolae and teaches at different cooking schools across the capital. While he is away from the kitchen and the block, Mike travels the world for extended periods of time to immerse himself in their food and culture.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Please note: The menu will consist of fish & seafoods, and will be spicy. It can not be altered. Due to the size of our venue, we can not seat parties larger than 4.
Kicking off our Oeno Maris “Nights” series for 2026 with none other than our friend and chef Michael Harrison. Combining his experiences from extensive travel in southeast Asia with his time spent in esteemed kitchens such as Smoking Goat and Kiln, Michael has designed a Thai tasting menu with the key ingredients to bring in the New Year using Oeno Maris’ fresh seasonal seafood.
On this evening we will convert the shop into a tranquil, candlelit restaurant set with tables for you to sit back and enjoy a multi-course menu - fit to bring in the Lunar New Year of the Fire Horse, which promises dynamic energy and bold action (and just in case you missed it, Valentine’s Day)!
Hoy Nam Rom Nahm Prik Pao
Our finest Louët FeisserOyster, roasted Chilli jam, fragrant herbs & citrus
Yum Sa Rai Talay Khai Kem
Seaweed salad, Salted duck egg, Winter tomato, Laotian chilli & Calamansi
Goong Si Daeng Nahm Prik Pla
Raw Sicilian Gambero Rosso, garlic, fish sauce & chilli
Saa Pla
Northern style Raw Bream Salad, fragrant herbs, chilli & prickly ash
Tom Yum Pla Tod
Rich, Hot & Sour Red Soup, Mushrooms & fried Seasonal Fish
Khao Niao Mamuang Khai Pla
Classic Mango Sticky Rice … and a little surprise!
Your ticket price includes the six course tasting menu per person. Note this menu will be spicy! Don’t worry - we will have a curated drinks list available to pair with the menu on the evening, including Oeno Maris’ collection of sake, wine and beer for purchase by the glass and bottle.
We look forward to having you. Happy New Year!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
About Michael Harrison: Mike is a chef and fishmonger with over 20 years experience in the hospitality industry, including many formative years working alongside our own Master Fishmonger, Daniel Murphy. He has trained at Top 50 Best / Michelin star restaurants like The French Laundry, apprenticed with Josh Niland at The Fish Butchery & led some of the best fishmongers in the UK. Mike learned to cook Thai food in the kitchens of Smoking Goat & Kiln and over the years has refined his knowledge by working with chefs both in London and Thailand. He now consults for Thai restaurants like Som Saa & Kolae and teaches at different cooking schools across the capital. While he is away from the kitchen and the block, Mike travels the world for extended periods of time to immerse himself in their food and culture.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Please note: The menu will consist of fish & seafoods, and will be spicy. It can not be altered. Due to the size of our venue, we can not seat parties larger than 4.
