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// SIX LONDON LOCATIONS //
'London Du Jour' 
Six-plate menu & complimentary London Gin cocktail
made with seasonal British produce, alongside paired wines & cocktails (opt.)

 • £69 per person •
*for the venue address, please go to respective location page below*

MENU

'London Du Jour'
SIX PLATE SET MENU
View Vegan Menu HERE
Menu items may change based on ingredients availability & seasonality.

Nibbles & a Cosmopolitan
of seasonal preserves

Roasted Heritage Carrot
Chrysanthemum emulsion, chervil, carrot top pesto
Wine ~  (in development with our sommelier)

Autumn Tartelette
of cultivated mushrooms, black truffle, caramelised feta, black garlic, nori
Wine ~  (in development with our sommelier)

Confit Salmon Ramen
salmon dashi, charred spring onion & ponzu-seasoned tartare of salmon, with Somen noodles
Wine ~  (in development with our sommelier)

Sirloin Beef
Smoked Pumpkin Puree, Charred tenderstem , XO Sauce

Millefeuille
of Red Grapes, Hibiscus, Lemon Verbena and Bee Pollen


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

+ Grapefruit & Corte Vetusto Mezcal Granita  £9

+ Four 100ml paired wines (courses 1-4)  £34

*a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter

Highgate  7 Oct (full) 
Belsize Park  21-22 Oct (full) Highgate  28-29 Oct (full)
Fulham  4-5 Nov Dulwich  11-12 Nov (full)
Crouch End  18-19 Nov  Shoreditch  25-26 Nov
C.Palace  2-3 Dec  Highbury  9-10 Dec

**BONUS DULWICH EVENINGS **
Dulwich  16-17 Dec

ABOUT THE CHEF

A thoroughbred Londoner and son of a celebrated Thai chef, rising star Chef Simmons has been working in Michelin kitchens from the tender age of just 16. 

Having honed his craft in some of Londons top restaurants: from three-Michelin-starred Hélène Darroze at The Connaught, Marcus (1 star),  Hide (1 star)  & Zuma , Simmons joins table&candle "to finally bring to life my experiences in these elite, yet wildly diverse, London kitchens, with a menu I can best describe as 'London Du Jour' - a culinary epigram to London's haute cuisine scene, to my teachers, from Marcus Wareing to Hélène Darroze....and, of course, to my beloved Chef-Mother."

"At his time at Hide, Luke progressed as a chef and master of all the sections within the kitchen, I can't wait to see him fly on his own...his menus look both inviting and progressive" - Ollie Dabbous, chef-patron, Hide of Piccadilly