Oxalis combines the pair’s love of seasonal British food and classic French technique.
The residency comes after a five-month run at “permanent pop-up” Platform 1 in Dulwich, south-east London, which hires regular guest chefs.
The chef-entrepreneurs’ launch menu at the Great Pulteney Street hostelry will include snacks: Beef Scrumpet with bone marrow & parsley aioli, Short Rib poutine and Chicken and duck liver parfait.
Its plates that can be ordered as small or large feature Hake romesco & pickled veg; Clams with chilli, shallot, fino; Wild mushrooms, cream polenta, honey & thyme; or Grouse, beef dripping toast, grouse parfait, breaded leg, shallot & cep miso puree, for example.
De Nahlik, who champions modern British cooking, trained at Leiths and has worked at Riverford at The Duke of Cambridge and Newman Street Tavern.
Ross, who has a classically French fine dining background, trained in Toronto, initially with Daniel Boulud at Café Boulud and then with Scott Conant at Scarpetta. He has also worked under Angela Hartnett in the UK.
They men when working at Summer Tales, in east London before launching the kitchen at Walter & Monty in the City.