CÉ LA VI London has unveiled a bold new Spring/Summer menu by newly appointed Executive Chef Elton Zaka, introducing a fresh culinary direction for the rooftop drinking and dining destination perched above Paddington Square, offering panoramic views across London’s skyline.
Blending modern Asian influences with refined global technique and the very best seasonal ingredients, the new menu captures the spirit of the warmer months through dishes designed for sharing. Showcasing vibrant produce, bold flavours and premium ingredients, the menu reflects Chef Elton’s contemporary approach to flavour – expressive, precise and globally inspired.
With over 19 years of international culinary experience, Chef Elton joins CÉ LA VI London following roles at globally renowned restaurants including including Nobu Old Park Lane, Amazónico London and SUSHISAMBA London, as well as luxury hospitality destinations across Greece. Known for his creative precision and modern interpretation of Asian cuisine, Chef Elton brings a globally informed perspective to the restaurant’s evolving culinary identity.
Speaking on the launch of the new menu, Chef Elton comments: “This menu is a reflection of everything I love about modern dining, layered flavour, clean execution and dishes designed to be shared and experienced together. We wanted to create something vibrant and memorable that celebrates both Asian influence and seasonal produce while matching the energy of CÉ LA VI London.” At the heart of the new Spring/Summer menu is a showcase of bold flavours, premium ingredients and the very best of the season’s produce. Vibrant small plates, elevated raw selections and signature grilled dishes come together in a menu designed to move effortlessly from sunset dining to late-night indulgence.
Among the standout starters, Baby Squid is paired with strawberry kimchi, shiso and Chinese cabbage, balancing sweetness, heat and acidity, while the Heritage Tomato and Watermelon Salad combines compressed watermelon, lemon dressing and almond flakes for a fresh, summer-driven expression of the season.
The restaurant’s raw offering brings brightness and precision to the forefront, from Stone Bass Ceviche with avocado, kalamansi and red onion to Sliced Scottish Salmon with spicy citrus miso and aged soy dressing. Delicate Yellowtail Sashimi is served with lemongrass sauce and green chilli, while Wagyu Tataki with gochujang and maple syrup, Beef Tartare with soy-cured egg yolk and Duck Bao Buns filled with confit duck and hoisin showcase Chef Elton’s refined yet expressive approach to contemporary Asian flavour combinations.
For larger-format sharing, guests can explore a selection of premium grilled dishes including a 45-Day Dry Aged British T-Bone served with kombu butter and black pepper sauce, a 35-Day Dry Aged Grass-Fed Rib Eye, and Lamb Chops glazed with citrus red miso and crisp rice pops. Seasonal vegetable-led dishes such as Summer Toban Vegetables with fragrant Thai green curry and Grilled Asparagus finished with sweet soy glaze and smoked almonds bring balance, texture and a distinct sense of seasonality to the menu.
Designed to be enjoyed against sweeping views across the capital, the new Spring/Summer menu reflects the energy, vibrancy and sense of occasion that have become synonymous with the CÉ LA VI experience. With London’s skyline as its backdrop, CÉ LA VI London enters a new culinary chapter, bringing together destination dining, exceptional cocktails and late-night energy high above the city.
Further information
CÉ LA VI London
