Yūshoku Club

For the third and final episode of the year in our Yūshoku Club series, NIJŪ welcomes the brilliant duo behind Kolae, Chefs Andy Oliver and Mark Dobbie. In collaboration with Executive Chef Chris Golding, they will present a six-course menu blending Japanese and Thai-inspired flavours, paired with a decadent drinks selection from Brugal rum.

Having worked together at the Michelin-starred Nahm by David Thompson, Andy, Mark and Chris reunite to bring their shared expertise to NIJŪ. Known for their authentic Thai cuisine, Andy and Mark have garnered widespread recognition from their restaurant, som saa. Andy, a MasterChef: The Professionals finalist, honed his skills at top Thai restaurants like Nahm and The Begging Bowl, while Mark’s passion for Thai cuisine grew during his time at Nahm, following a career in modern European kitchens.

Drawing inspiration from both Thai and Japanese influences, the menu will feature a combination of Kolae and NIJŪ’s signature flavours to create innovative dishes, including Kolae beef rib, pickled cucumber, sour mango & anchovy salad, and Miso bouillabaisse with Japanese saffron rouille & yuzu kosho croutons, priced at £95 per person. Guests can enhance their experience with an £85 pairing menu featuring exclusive serves from Brugal, an award-winning premium rum from Dominican Republic, to perfectly compliment the vibrant and tropical flavours of the menu.