Omboo

The story

Omboo at Sopwell House | Pan-Asian Dining in St Albans

A discipline of flavour

Omboo at Sopwell House redefines Asian dining in St Albans through a lens of precise technique and vivid spices. Head Chef Kasun Jayasooriya approaches every plate with a method he describes as refined, bold, and disciplined. His career began in Sri Lanka before moving to Tokyo, where he completed a BA in Culinary Art and trained across the capital’s kitchens. He later earned recognition at Ichimonji, which held two Michelin stars, and led operations at Soho Farmhouse and The Ivy Asia. This extensive background now guides the kitchen, where the team has secured an AA Rosette for culinary excellence.

Plates designed for the table

The menu abandons traditional courses in favour of generous Pan-Asian sharing platters prepared fresh from the pass. Guests begin with edamame dressed in spiced sauce or smoked jumbo crab alongside seaweed rice crackers spread with avocado and sriracha. Substantial bites include miso-glazed black cod, beef short rib resting in Indonesian rendang sauce, and crispy duck salad tossed with pomegranate and hoisin. Sweet conclusions arrive as a trio of signature desserts, featuring manjari chocolate mousse, matcha and adzuki bean cheesecake, and a yuzu meringue tart finished with toasted sesame.

Within a centuries-old estate

This dining space sits inside Sopwell House, a property dating back to 1603 that now occupies twelve acres of Hertfordshire countryside. Visitors often gather at the adjacent Octagon Bar for pre-dinner cocktails named after London’s timeline, enjoying the octagonal room’s original architecture before taking their seats. The restaurant accommodates intimate gatherings and offers a private area reserved for groups of up to fourteen guests. Smart casual attire is expected, ensuring the evening remains focused on the food and the company.