MENU

'Carte blanche' 
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

Le butternut
pickled apple, chèvre, sesame 

Confit katsu salmon
carrot, pickled kumquat

Mushroom consommé

Plat-de-côtes de bœuf
Parsnip, blackberry, bitter greens 

Miso crémeux
cocoa nibs, pear, hazelnut

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

+ Crab okonomiyaki, for two   £18
lemon emulsion, 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

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

Taking the reins at the table&candle stoves for his inaugural tour of London, Chef Thom Lemercier arrives with French-revolutionary tendencies - culinarily speaking - seeking to shake the cobwebs off classical French gastronomy, whilst still honouring its timeless wisdom.

Trained at the Ceffpa Adrien Zeller in France, Thom cut his teeth in the more traditional French kitchens spanning Strasbourg, Lyon & Paris, before upping the stakes with his move to the Big Smoke, taking over sections of the Michelin-starred Hide of Mayfair, before taking on Head Chef position at La Bibliothèque of Haggerston on its journey to their first Michelin star. 

"French cooking has rested on its laurels for far too long" he decrees, the time has come to drag those elite foundations into the 21st century with a more global influence, whilst remaining grounded in masterful French technique. This new chapter centres on a radical obsession with seasonality - and whilst he’s a passionate master of the meat and fish pass, Thom has a profound love of the vegetable, which he sees as living embodiments of the seasons—treating a leek or heritage carrot with the same reverence as any cut of meat - one of a few principles exhibited through his series 'Carte blanche'