Noisy Oyster brings futuristic seafood bistro to Shoreditch

Noisy Oyster officially opened its doors in Shoreditch this week. The new seafood bistro, launched by Madina Kazhimova and Anna Dolgushina (best known for their Soho establishment, Firebird), offers a contemporary approach to seafood dining, aiming to create what the founders describe as “the bistro of the future”. The kitchen is led by Alfie Bahnan, formerly of Trullo, Paradise and Lagare, with interiors designed by Harry Nuriev, founder of Crosby Studios.

The concept for the restaurant was inspired by Kazhimova and Dolgushina’s enthusiasm for the UK’s seafood industry, from local fishmongers to boat catchers. Rather than emulate traditional seaside establishments, the founders sought to deliver a modern, lively dining experience. “We want guests to feel like they are entering a living installation, making every visit more than just a meal, but a full sensory experience. Every detail at Noisy Oyster has been designed to provoke curiosity and inspire,” said Kazhimova and Dolgushina.

Noisy Oyster’s design, located within the historic Norton Folgate development, features a monochromatic, industrial aesthetic with exposed ceilings and metallic finishes, intended as a nod to fishmonger counters and fishing equipment. Nuriev’s vision incorporates stainless steel surfaces, reflective materials and indirect lighting to create what the team describes as a “work-in-progress” atmosphere.

Bahnan’s menu draws on coastal cuisines from Italy, Spain, Portugal and France, while highlighting British seafood. The raw bar includes a selection of oysters served both natural and dressed, with options such as smoked tomato water and horseradish crème fraîche. “We offer our dressed oyster by the piece, while the natural oysters are served by the half dozen, offering two each from three different varieties. We want to allow guests to try a range rather than just go for the names they recognise. We feature oysters from varied places, depending on what’s best in season. Serving them this way allows us to communicate the importance of seasonality, something which is often overlooked in oysters,” Bahnan explained.

Other dishes include savoury maritozzo with caviar, inventive crudo plates such as scallops with pickled raspberry and chalk stream trout with yellow peach, as well as mains like blue-fin tuna steak with pink peppercorn sauce and skate wing with pangrattato crumb. Desserts feature a vanilla soft serve with brown butter caramel, churros and caviar.

The beverage programme centres on mini martinis, designed to complement the seafood menu and maintain freshness throughout the meal. The 50-cover restaurant includes a bar area and a terrace, with design features intended to encourage both casual and social dining experiences. Noisy Oyster is open Wednesday to Sunday, with varying hours, and aims to bring a contemporary, energetic approach to the Shoreditch dining scene.

Food Desk

To book a table at Noisy Oyster, 2 Nicholls Clarke Yard, London E1 6SH, call 07869 333701 or visit the restaurant’s website here.