MENU

'Franco-Japanese' 
SIX-COURSE SET MENU
View Vegetarian Menu HERE
Menu items may change based on ingredients availability & seasonality.

Gunkan scallop
tobiko egg, pumpkin 

Tuna tataki Niçoise
anchovy, olive, basil 

Bone marrow & wasabi gyoza
onion soup, emmental foam

Seaweed & sesame tuile
mirin gel, blood orange

Côte de boeuf
shishimi sauce, pomme purée Robuchon

Matcha rice pudding
rhubabrb confit, strawberry sorbet
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ADD-ONS (opt.)
save 10% by pre-ordering online 
+ Foie gras brioche, hibiscus, apple (for two)   £18
+ Four 100ml paired wines (courses 1-4)   £36

*assuming you're happy with your service, a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter

Clerkenwell  14-15 March 2025
Marlow  21-22 March 2025
Banstead  28-29 March 2025

ABOUT THE CHEF

A protégé to the 'world's most Michelin-starred Chef', Joel Robuchon, until his untimely passing in 2019, Chef Guillaume Gillan was a central part of Robuchon's UK brigade in his Michelin-starred London haunt 'L'Atelier' of Mayfair. 

Previous to this, Chef Guillaume had spent several years rising the ranks under nigh-mythical French titan Alain Ducasse, filling the roles of the Chef de Partie at his famed restaurant Le Grill of Monaco, and subsequently his London restaurant at the Bulgari of Knightbridge.  

With his unrivalled experience gained by the tender age of just 26-years old, Chef Guillaume decided to push his boundaries and transcend the world of elite French cookery, taking the left-field decision to move up to the Lake District, to join Chef Simon Rogan at the three-Michelin-starred L'Enclume, arguably the UK's finest restaurant, using produce from Rogan's farm, where Gillan fostered his passion for sustainable, seasonal cooking. 

After absorbing Robuchon's passion for Asiatic techniques, coupled with meeting his Japanese wife & restaurateur, Chef Guillaume began his exploration of the culinary marriage of his two favourite cuisines. After opening the trendy Hackney haunt Issho-Ni with his Franco-Japanese credentials positively sharpened, he joins table&candle to share his culinary tableau with the t&c membership.