MENU

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

Rouleau de printemps
of seasonal veg & herb emulsion

Beetroot & apple
chèvre, sesame 

Confit katsu salmon
carrot, kumquat

Shiitake consommé

Sukiyaki short rib
aubergine, asparagus, bitter greens, pickled strawberry

Miso chocolate crémeux
cocoa nibs, pear, hazelnut crumb, caramel

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ADD-ONS (opt.)
save 10% by pre-ordering online 

+ Okonomiyaki, for two   £18
of crab & sweet potato, spring cabbage, lemon emulsion

+  Wine pairings (4 x 100ml, courses 1-4)    £39

*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

Highgate  10-11 April 2026   Mayfair  17-18 April 2026
Highbury  24-25 April 2026   Crystal Palace  1-2 May 2026
   Crouch End  8-9 May 2026   West Hampstead  15-16 May 2026
   Blackheath  22-23 May 2026   Walthamstow  29-30 May 2026

ABOUT THE CHEF

Chef Thom Lemercier joins table&candle with a quiet ambition: to 'blow the cobwebs' off French gastronomy and inject its timeless wisdom with an Asian perspective. After years spent in the heated kitchens of Lyon and Paris, before moving to the 'Big Smoke' to take up a tenure at Mayfair’s Michelin-starred Hide and Haggerston’s La Bibliothèque & The Waterhouse Project, Lemercier has developed a style that is as much about evolution as it is about heritage.

His table&candle series, L’Orient, is a dialogue between two worlds. Across six composed plates, he marries the rigid discipline of his French training with the fluid, vibrant influences of the East. “French cooking has rested on its laurels for far too long,” he observes, and his response is a menu that feels grounded yet entirely modern.

At the centre of this work is a deep respect for seasonality. While Lemercier is a master of the meat and fish pass, he treats the botanical world with a rare, almost spiritual reverence. To him, a heritage carrot or a humble leek is not just a garnish; it is a living embodiment of the season, deserving of the same technical precision and care as any prime cut of meat.