The top line: Brothers Ed and Ollie Templeton have opened a permanent restaurant in the former site of Carousel’s wine bar. Located on the first floor of the Charlotte Street site, Cometa pairs British fish and seafood with Mexican flavours. The project builds on years of collaborations with top Mexican chefs and is being led by Ollie and two Mexican chefs that were already part of the Carousel team.
The menu: Using top-quality UK day-boat fish and seafood from Carousel’s long-standing suppliers - Fin & Flounder, Flying Fish, Keltic Seafare and The Sea, The Sea - Cometa’s menu opens with raw and cured dishes including prawn ceviche with burnt mandarin and ginger, and Maldon oysters with lemon, Mexican mignonette and petróleo. Sharing plates include lobster tail flautas with black bean purée, Spenwood cheese and xnipec, alongside vegetarian dishes such as smoked beetroot with citrus, horseradish salsa and mole negro. Larger plates feature sea bass with mole verde and chile de árbol, and lobster with smoked butter and chintextle, served with seasonal sides including hand-cut chips and a classic Caesar salad. Desserts include dulce de leche crème caramel and buñuelos with chocolate mousse, hazelnut ganache and candied guajillo chilli. The drinks list features three margaritas — spicy, classic and a house version made with mezcal, sweet tamarind, lime and sal de gusano.
The Vibe: Redesigned by the Templeton brothers, with bespoke furniture by long-time collaborator Herb Palmer, the space avoids overt Mexican motifs in favour of a contemporary, understated look. Key features include oak tables, custom carpentry, wooden chairs with woven seats, handmade linen café curtains, terrazzo flooring and artwork by American artist Todd Bienvenu.
And another thing: Named after the Spanish word for comet, Cometa nods to the era when sailors navigated by the stars.
19-23 Charlotte Street, Fitzrovia, London W1T 1RL