A table&candle evening with Chef...
// SIX LONDON LOCATIONS //
'London Du Jour'
Six-plate menu & complimentary London Gin cocktail
made with seasonal British produce, alongside paired wines & cocktails (opt.)
• £69 per person •
*for the venue address, please go to respective location page below*
*this series has now ended*
MENU
'London Du Jour'
SIX PLATE SET MENU
View Vegan Menu HERE
Menu items may change based on ingredients availability & seasonality.
Nibbles & a Cosmopolitan
of seasonal preserves
Roasted Heritage Carrot
Chrysanthemum emulsion, chervil, carrot top pesto
Wine ~ (in development with our sommelier)
Autumn Tartelette
of cultivated mushrooms, black truffle, caramelised feta, black garlic, nori
Wine ~ (in development with our sommelier)
Confit Salmon Ramen
salmon dashi, charred spring onion & ponzu-seasoned tartare of salmon, with Somen noodles
Wine ~ (in development with our sommelier)
Sirloin Beef
Smoked Pumpkin Puree, Charred tenderstem , XO Sauce
Millefeuille
of Red Grapes, Hibiscus, Lemon Verbena and Bee Pollen
--
ADD-ONS (opt.)
save 10% by pre-ordering online
+ Grapefruit & Corte Vetusto Mezcal Granita £9
+ Four 100ml paired wines (courses 1-4) £34
*a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter
Highgate 7 Oct (full)
Belsize Park 21-22 Oct (full) Highgate 28-29 Oct (full)
Fulham 4-5 Nov Dulwich 11-12 Nov (full)
Crouch End 18-19 Nov Shoreditch 25-26 Nov
C.Palace 2-3 Dec Highbury 9-10 Dec
**BONUS DULWICH EVENINGS **
Dulwich 16-17 Dec
ABOUT THE CHEF
A thoroughbred Londoner and son of a celebrated Thai chef, rising star Chef Simmons has been working in Michelin kitchens from the tender age of just 16.
Having honed his craft in some of Londons top restaurants: from three-Michelin-starred Hélène Darroze at The Connaught, Marcus (1 star), Hide (1 star) & Zuma , Simmons joins table&candle "to finally bring to life my experiences in these elite, yet wildly diverse, London kitchens, with a menu I can best describe as 'London Du Jour' - a culinary epigram to London's haute cuisine scene, to my teachers, from Marcus Wareing to Hélène Darroze....and, of course, to my beloved Chef-Mother."
"At his time at Hide, Luke progressed as a chef and master of all the sections within the kitchen, I can't wait to see him fly on his own...his menus look both inviting and progressive" - Ollie Dabbous, chef-patron, Hide of Piccadilly