Steps away from the iconic bustle of Oxford Street, hidden behind a heavy, dignified black door, you will find a Brazilian culinary marvel. Opened just a matter of months ago and now headed-up by gastro-genius Nilson Chaves, Bossa Mayfair, has already begun making its mark on the London foodie scene: championing the ultimate blend of Brazilian heritage and contemporary elegance.
One sunny Saturday afternoon, I found myself sauntering down Oxford Street on my way to suss it out for myself – ready to discover if the restaurant matched the vibrant vitality suggested by its name. In Brazil, the word ‘bossa’ is a colloquialism for something done with ‘particular charm, natural flair or innate ability’. Written as though testament to what lay behind, Bossa, is embossed in gold lettering on the door: a promise being shaken upon as you step inside.
Large pieces of striking, bright modern art adorn the walls alongside matte black lamps that hang like glowing spotlights overhead. Solid wooden tables are topped with glinting wine glasses ready to be filled up and chocolate-brown leather and suede seating awaits. We take our seats with a full view of the kitchen – itself is a stage for all diners to marvel. It sits gleaming behind a sleek and lengthy bar, front row seats to a culinary performance. Our waiter is swiftly on hand to offer us the neat and carefully put-together cocktail menu. Without hesitation, I order a ‘Bossa Mojito’; mint, white rum, lime, sweetened with sugar and mixed with homemade mint soda- beautifully refreshing, the perfect complementary mix of cooling, punchy mint and sweet, moreish sugar.
The waiter goes through the menu showing the precision of his expertise. To start, I opt for the octopus vinaigrette, fresh peas and paprika cream. This sets the bar high for the rest of the meal. Painstakingly presented, I dismantle the dish to take my first bite. The octopus has been cooked to perfection. It meets my teeth and tongue with a satisfying squeak, an eruption of distinctive flavour upon first bite. This is complemented by the tanginess of the vinaigrette, which although has strength in flavour, is not overpowering. The crunch of the pea shoots elevates the entirety of the dish with a fresh, juxtaposing veggie flavour.
A further concept making up the Bossa experience is the carefully curated wine list, put together by award winning sommelier Lais Aoki. Her fearless pairings means that every moment at Bossa is ‘designed to be an experience rather than just a meal’. My main meal (sea bass with delica pumpkin cream and okra vinaigrette) is uplifted by the addition of a glass of ‘Vivente Vinhos’ a Chardonnay from Campos de Cima da Serra, Rio Grande do Sul. Another nod to South America.
Satisfied but not uncomfortably full, and after some deliberation, knowing that my fellow dining partner is, like me, a pud-sharer, I decide on the chocolate tart with cashew nut praline and she, the açaí sorbet with sugar cane crumble, spiced chocolate and dried açaí. I slice my fork into the chocolate tart, taking a scoop out of this picture-worthy pud. Although it is extremely rich, the pure chocolate flavour entices me, the nuttiness of the cashew and discreet saltiness of the biscuit base making it all the more tempting – if a little too rich. Although rich, this is slightly offset by its fruitiness and intense berry flavour.
If you’re looking for a culinary journey to experience the best flavours and signature style of Brazil, Bossa Mayfair is the place.
