BRINGING THE ROBUST FLAVOURS OF CHILE TO THE BRITISH TABLE
THROUGH DISTINCTIVE POPUP DINING EVENTS
A menu of ancestral dishes such as Ceviche, Plateada, Pastelera and Mote con Huesillo are carefully developed and combined with contemporary styling to create richly colourful, bold plates, as well as wholly new imaginations created with Chile's most abundant ingredients.
named after the indigenous people of Tierra del Fuego Land of Fire - patagonia
A deep connection with the land, spirits and each other bound the Ona in a promise
The now extinct Ona were a deeply spiritual nomadic tribe..
They hunted over the open plains and atop the Andean cliffs, gathered from the lakes, fjords and forests and collected from the stretches of coast, lakes and rivers.
In their dramatic and hostile landscape the Ona roasted over fire, baked with smouldering ashes and preserved by drying and burying in salt water lagoons and mud ponds.
There is something magical about cooking over fire, using smoke to flavour and to cook, embers to bake and flames to charr, a timeless scent and flavour that is enchanting and formidable.
A passion for this primal pleasure influences the menus, utilising fire-cooking, smoking, curing and preserving techniques as much as venues allow.
Dishes are created with this in mind and an intensity of flavour felt with elements such as burnt corn, blistered tomatoes, smoked mackerel, roasted lamb, charred aubergine, griddled octopus and hand-made chilli-scorched salsas.
Evoking memories and bringing people together makes for a personal experience and a rustic charm that is the inspiration behind ONA's imperfectly elegant dishes.