Tala

Tala is chef Henry Onesemo’s deeply personal interpretation of modern Samoan cuisine, where every course tells a story of heritage, memory and place. Opened with his wife Debby, the restaurant reimagines the flavours of Samoa through refined technique, drawing inspiration from village cooking, roadside stalls and Henry’s own childhood. The tasting menus invite diners on a thoughtful culinary journey, blending tradition with contemporary creativity. Snacks such as the charcoal quail egg and curry grapefruit on a taro chip set the tone, while the Pisupo 55-day dry-aged sirloin with crème fraîche, cubed daikon and carrot tuile beautifully reinterprets a Samoan classic. The roadside BBQ is another standout, capturing the smoky, nostalgic flavours that sit at the heart of the menu. Finish with the pavlova and koko Samoa, a fitting tribute to one of the Pacific’s most loved ingredients. Supported by an equally considered drinks programme, Tala is a distinctive and memorable dining experience that celebrates Samoan culture with originality, precision and genuine heart.