MENU

'Ni Hao Ciao' 
SIX-COURSE SET MENU
View Vegan Menu HERE
Menu items may change based on ingredients availability & seasonality.

Dashi-pickled tomato
charcoal oil ricotta, olive oil jam

XO tagliolini
roasted potato emulsion, cured egg yolk

N’duja char siu monkfish
chinese cabbage, pickled tokio turnips

Lemon & Verbena
sorbet

Grilled/pan-roast lamb,
jus gras, anchovy,  friarielli or green leaves as chard/chicory

Tiramisù tang yang
mascarpone, coffee, cocoa 

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

+ Mushroom & wild garlic spring roll, parmesan, crispy chilli oil (for two)  £16

+ Four 100ml paired wines (courses 1-4)  £35

*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

Highbury  12-13 April  Crouch End  18-20 April
Belsize Park  25-27 April  Highgate  2-4 May
Fulham  9-11 May  C.Palace  16-18 May
Sheen/Richmond  23-25 May
Wanstead  30 May-1 June
W.Hampstead  6-8 June  Blackheath  19-22 June
Chingford  28-29 June   Maida Vale  4-6 July   `
E.Dulwich  10-13 July     Walthamstow  18-20 July
   Muswell Hill  1-3 August   

ABOUT THE CHEF

Having carved a somewhat unchartered career path, Chef Marta Sandini's journey has taken her from Italy to China, Australia, Slovenia and finally onto London, cooking in elite restaurants at every step of the way, each with wildly unique and impressive culinary ethoses - all of which have contributed to her truly iconoclastic cooking style. 

Most notably, Chef Sandini cut her teeth under tutelage of Chef Ana Ros (of Netflix's Chef's Table fame) at her world-famous haunt Hisa Franko in Slovenia (World's Top 50 Restaurants; no.38). It was here that Sandini's cookery moved to new heights, particularly where she sharpened her fermentation and foraging skills.

It was, however, Chef Sandini's time in China that provided the main inspiration for her table&candle menu. It was whilst heading up a restaurant in Shandong that she was able to explore unbridled the rarely explored marriage between Italian and Chinese cookery - "it is often the unlikely marriages that work the best" she preaches, and we are all ears.