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Five-course 'New pan-Latin' menu
£49 per person
Paired cocktail & wines available
(vg)(gf) options
5% of profits will go on warm clothes & bedding for the homeless

BRIXTON // 28th Feb  
(fully booked) 
SHOREDITCH* // 6th March (fully booked)
SHOREDITCH* // 13th March (fully booked)
SHOREDITCH* // 14th March (fully booked)

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From the street
Arepitas with avocado crema, huitlacoche truffle, lime, quail egg
Tostada, charred octopus or edamame mousse, mole mayo, black garlic
Chipa (cheese bun), Cornish crab or escabeche aubergine, kiwpe mayo, dill

Amarillo leche de tigre ceviche
Sea bass or mango, colhrabi, avocado, aji, chulpi and cancha

Tamarind glazed sweet potato
with peanut sambal, green curry ice cream

Mole Naranja
Charred duck or fennel, fennel polen, flaked almonds, croqueta duck mole rillette

Black sesame cake & cherry sorbet
with avocado and lime, jackfruit  

Paired cocktail
Peruvian Mango Collins with Sabatini Gin

Chef's selection wines
Red - Malbec Gran Reservado 2015 

White - Chardonnay Reservado 2017 Mendoza

View bar menu

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About the Chef

Giallonardo's New pan-Latin cuisine was "born out of my passion for Nikkei and Chifa cuisine" - cuisines which emerged in Peru following the influx of Japanese and Chinese immigrants to the country during the 19th and 20th centuries. Inspired, Giallonardo dedicated himself to deeper exploration of Asian cooking styles, even travelling through South East Asia to immerse further in the nuaned culinary cultures of the region; a knowledge that would go on to become the foundation for his cooking. 

"Being from Argentina, the Atlantic-side of the continent, it exposed me to a more European heritage in cooking. This what really makes New pan-Latin unique: the application of Asian techniques, South American ingredients but also with influence of European cooking principles".  

As Giallonardo's journey took him from Argentina to various top-tier and Michelin restaurants in Europe, he finally settled in London, working under, among others, multi Michelin Star award-winning chef Jean-Christophe Novelli, Richard Corrigan and Marcus Eves at L'Autre Pied. 

It was however, Giallonardo's most recent position as Executive Chef at world-famous nightspots Oriole of Farringdon and Nightjar, where his craft was truly unleashed and and where 'New pan-Latin' was formed, proceeding to earn these establishments accolades including 'Class Magazine's Best Bar Menu in the UK'.

With table&candle, Giallonardo will be exhibiting his next iteration of 'New pan-Latin', over five courses comprising seven separate and unique dishes.

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Some partners bringing this restaurant to life