MENU

'Memoirs from Manila' 
SIX-COURSE SET MENU
View Vegetarian Menu HERE
Menu items may change based on ingredients availability & seasonality.

Salsa pinoy
Grilled tiger prawns, mango & pineapple salsa, avocado

Sinigang na salmon
Spiced salmon, tamarind broth

Rellenong pusit
Pork-stuffed squid, calamansi, coriander, squid ink alioli 

Lumpia
Stir fry root vegetable, bamboo shoot, coconut & peanut sauce

Caldereta
Braised oxtail, crispy onion, roasted peanut, ginataang mash

Maja blanca
Coconut, sweetcorn, halaya ube

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

+ Inihaw na Baboy (3pcs)
BBQ pork belly with pickled papaya  £18    

+ 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  13-14 February 2026  Crystal Palace   20-21 February 2026
Crouch End  26-28 February 2026   Highbury  6-7 March 2026
West Hampstead  13-14 March 2026   Walthamstow  19-21 March 2026  
 Blackheath  26-28 March 2026  Loughton  3-4 April 2026  
 East Dulwich  10-11 April 2026   Beaconsfield  16 April 2026
Tooting  23-25 April 2026  Banstead  7-9 May 2026  
 Greenwich  15-16 May 2026   Cobham  22-23 May 2026
Brixton  29-30 May 2026  Mayfair  5-6 June 2026
Ascot  12-13 June 2026   Dalston/Hackney Downs  18 June 2026  
Maida Vale  19-20 June 2026   Harpenden  25-27 June 2026

ABOUT THE CHEF

Hailing from the electric streets of Manila, Filipino chef Ronaldo Nicolas’ career has taken him to the far corners of the world accruing wisdom along the way, before reaching the UK shores. His early training took place at The Lanesborough Hotel, where he developed his foundations just before the hotel received its Michelin star—an environment defined by precision, structure, and uncompromising standards.

He progressed steadily through the ranks of London’s luxury dining scene, going on to hold Head Chef positions at Jumeirah Carlton Tower Hotel, Rosewood London, and currently at the Swan at the Globe. Throughout these roles, Asian cuisine has remained his clear pedigree. His cooking draws from Japanese, Chinese, Korean, and Southeast Asian traditions, with Filipino flavours forming the emotional core, all refined through a lens of Modern European technique and presentation.

Now joining table&candle, Ronaldo sees an opportunity to focus on what first drew him to the kitchen: Filipino soul food. Here, heritage meets craft—bold, comforting flavours expressed with clarity, balance, and finesse. His food is confident without excess, rooted in culture, and guided by experience earned over decades at the stove.