Fitzrovia takes its name from a neighbourhood in central London and also happens to be the Italian expression for Fitzroy Street. Co-owner and chef Paul Jewson spent two decades working all around England and Europe before returning home to open the venue with partner Marco Pugnaloni.
It offers a unique experience that blurs the lines between kitchen and dining space. Rather than the popular open kitchen, Fitzrovia's meals flow from a simple extension of the dining room. It's a novel experience that matches well with the 2015 revamp, which gave the space a more casual feel.
The menu has you covered from early morning until dinner and emphasises quality Victorian produce such as St David Dairy milk and South Gippsland lamb. From the usual toasts and mueslis, the breakfast menu steps up to savoury fritters and waffles.
Lunch and dinner showcase Jewson's prior experience, featuring classic European proteins such as chicken saltimbocca or veal paired with rich sauces. But alongside the French and Italian techniques and flavours there's also the welcome hint of Asian and Middle Eastern ingredients.