CÉ LA VI London is moving into the warmer months with a fresh culinary identity led by newly appointed Executive Chef Elton Zaka.
The rooftop restaurant and bar above Paddington Square is leaning further into the space between dinner, cocktails and late-night energy, with a menu designed for sharing against wide views of the capital.
At a glance
- CÉ LA VI London has introduced a new Spring/Summer menu led by newly appointed Executive Chef Elton Zaka.
- The menu pairs modern Asian flavours with seasonal produce across raw dishes, small plates, grilled sharing cuts and vegetable-led plates.
- The rooftop dining and drinking venue sits above Paddington Square with panoramic London skyline views.
Elton Zaka sets the tone for a new chapter
Zaka arrives with more than 19 years of international culinary experience, including time at Nobu Old Park Lane, Amazónico London and SUSHISAMBA London, along with luxury hospitality destinations in Greece.
That background makes sense for CÉ LA VI, a venue that depends as much on rhythm and atmosphere as it does on the plate.
The new menu doesn’t chase a single culinary tradition, instead drawing on contemporary Asian ideas, seasonal British produce and polished global technique.
Small plates with summer in mind
The lighter end of the menu carries some of its most distinctive combinations.
Baby squid is paired with strawberry kimchi, shiso and Chinese cabbage, giving the dish a mix of sweetness, heat and crunch.
A heritage tomato and watermelon salad uses compressed watermelon, lemon dressing and almond flakes for a cleaner, brighter expression of the season.
The raw selection follows the same sharp-edged approach, with stone bass ceviche dressed with avocado, kalamansi and red onion.
Sliced Scottish salmon arrives with spicy citrus miso and aged soy dressing, while yellowtail sashimi is served with lemongrass sauce and green chilli.
For richer notes, the menu brings in wagyu tataki with gochujang and maple syrup, beef tartare with soy-cured egg yolk and duck bao buns filled with confit duck and hoisin.
The grill adds weight without slowing the evening
The larger sharing dishes give the menu its more indulgent side, particularly for guests settling in for a longer dinner before the room turns later and louder.
A 45-day dry-aged British T-bone is served with kombu butter and black pepper sauce, while a 35-day dry-aged grass-fed rib eye gives the grill section a classic steakhouse pull.
Lamb chops glazed with citrus red miso and finished with crisp rice pops bring a more playful texture to the table.
Vegetable-led dishes keep the menu from becoming too heavy, including summer toban vegetables with Thai green curry and grilled asparagus with sweet soy glaze and smoked almonds.
Dining above Paddington Square
CÉ LA VI’s appeal has always depended on more than food alone.
The restaurant’s rooftop position gives the menu a particular context, especially at sunset when the room shifts naturally from dining destination to high-altitude bar.
This new direction feels built for that progression, moving from raw plates and salads to grilled sharing dishes, cocktails and late-night energy without forcing guests into a rigid dining format.
For Londoners looking for a skyline setting with more culinary intent, Zaka’s arrival gives CÉ LA VI a clearer identity and a stronger reason to book beyond the view.
