Mexican seafood restaurant Cometa opens in London

- The restaurant is a new permanent concept from brothers Ed and Ollie Templeton, who are the co-founders of the well-regarded culinary incubator Carousel. - Cometa takes over the space of Carousel's existing wine bar on Charlotte Street in Fitzrovia. The design, handled by the Templeton brothers themselves, aims for a modern, warm feel that would be at home in Mexico City's Roma Norte district, rather than using overtly traditional Mexican motifs. - The kitchen is led by Chef Patron Ollie Templeton alongside Head Chef José Lizarralde Serralde (formerly of Relæ, Nicos, Meroma) and Sous Chef Alejandra Juarez (formerly of Estela, Máximo, Makan). - The concept builds on a decade of Carousel hosting prominent guest chefs from Mexico, including Tomás Bermúdez of La Docena and Gerardo Vázquez Lugo of Nicos. - The menu is inspired by renowned Mexico City seafood restaurant Contramar and the streetside 'carretas' (carts) of Ensenada, featuring a brasserie-style format with raw dishes like ceviche, sharing plates, and larger grilled options. - Dishes will utilize day-boat fish and seafood from established UK suppliers such as Fin & Flounder, Keltic Seafare, and The Sea The Sea. Specific menu items include prawn ceviche with burnt mandarin, lobster tail flautas, and sea bass with mole verde. - The drinks program focuses on agave-based cocktails, offering three types of Margaritas, a Mezcal Old Fashioned, and authentic Micheladas. They also serve house-made aguas frescas in flavors like hibiscus or guava and cardamom. - The name "Cometa" is Spanish for "comet," a reference to sailors navigating by the stars, reflecting the restaurant's focus on seafood.