What they say:
Mana reimagines the British dining experience, stepping away from fine dining and moving toward all-around quality. All dishes are sourced strictly from British seasonal produce, showcasing the best of what our islands have to offer. Former NOMA chef and Mana restaurant owner, Simon Martin, wants the venue to be relaxing and interactive for diners. Anything from 12 to 18 dishes, including fresh offerings such as butternut squash tart cooked in beeswax and English Tostadas with spring wildflowers, will be served in quick succession. The restaurant will be open four days a week and seat up to 30 people at a time.