MENU

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

Onion Tart
Parmesan sablé, confit onion, cream cheese, pickled walnut

Winter Vegetable Dashi
Pumpkin, Jerusalem artichoke, braised kombu, smoked tofu

Smoked Eel
Celeriac sauerkraut, pickled wakamé, dashi beurre blanc, dill oil

Ajo Blanco
Coconut milk, cucumber, herb

Pork Belly
Mushroom purée, pickled blueberry, black garlic, herb oil, watercress

Kinako Financier
Caramelised white chocolate, pickled apple, tonka custard

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OPTIONAL EXTRAS 
save 10% by pre-ordering online 

+ Pot-au-feu braised beef spring rolls, for two   £18
with wasabi emulsion, fresh herbs

+  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

Crouch End  15-16 January 2027   Crystal Palace  22-23 January 2027
Mayfair  29-30 January 2027   West Hampstead  5-6 February 2027
   Highbury  12-13 February 2027   Highgate  19-20 February 2027

ABOUT THE CHEF

For the winter chapter of his acclaimed L’Orient series, Chef Thom Lemercier turns his gaze eastward once more — this time taking inspiration from the forests, traditions and hearty culinary heritage of Alsace. A region where French finesse meets Germanic soul, Alsace provides a fitting backdrop for Lemercier’s continuing ambition: to breathe new life into classical French gastronomy through the delicate, unexpected influences of Asia.

Having honed his craft in the kitchens of Lyon and Paris before making his mark at Mayfair’s Michelin-starred Hide, Haggerston’s La Bibliothèque and The Waterhouse Project, Lemercier brings both technical rigour and a restless curiosity to the table. L’Orient by Winter is a six-course exploration of contrasts: warmth and delicacy, tradition and invention, the comforting flavours of eastern France meeting the subtle complexities of the Far East.

As ever, seasonality remains his guiding principle. Winter's roots, brassicas and hardy greens take centre stage alongside carefully considered meat and fish, each treated with the same reverence and precision. The result is a menu that celebrates the quiet beauty of the colder months — deeply comforting, quietly adventurous and unmistakably Lemercier.