MENU

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

Polentacos
Asian salad, roasted yeast, hazelnut dressing

Nonna Pina wontons
squash, amaretto, xo emulsion, sage

Flamed Chalkstream trout
roasted pepper, ginger cream, pickled cucumber, Sichuan oil, potato

Shiso leaf & lemon
palatte cleanser

Beef parmigiana
datterini sweet chilli, hoisin glaze, crispy shallot & chun bing

Egg tart carbonara
black pepper custard, yuzu & pecorino cream, candied bacon

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

+ Prawn choux bun (for two)  £16
with crispy chilli oil & dashi

+ Four 100ml paired wines (courses 1-4)  £36

*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

Shoreditch  18-19 April 2025 
Sheen/Richmond  24-26 April 2025
Walthamstow  1-3 May 2025   Fulham  9-10 May 2025
Chingford/Loughton  16-17 May 2025 
Maida Vale  21 May 2025
North Finchley  30-31 May 2025   Cobham  5-7 June 2025
Beaconsfield 13-14 June 2025  East Dulwich  19-21 June 2025 
 Tooting  26-28 June 2025  W.Hampstead  4-5 July 2025   Highbury  11-12 July 2025
Highgate 18-19 July 2025  Crystal Palace  25-26 July 2025 
 Crouch End  1-2 August 2025   Blackheath  7-8 August 2025

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.