MENU

'A Nordic Spring'
FIVE COURSE SET MENU
Menu items may change based on ingredients availability & seasonality. 
View vegan set menu here.  

Croustade of Scallop
with garden tomato & tarragon 

Dry-aged beef tartare
sun dried tomato, black garlic emulsion, radish crudite 

Juniper-cured halibut
with horseradish cream cheese, fermented cabbage, hazelnut

Pan-fried duck breast
with morels purée, roast broccolini, fermented plum glacé

Rhubarb compote
vanilla ice cream, ginger & crushed dreams

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ADD-ONS

+ Foie gras crème brûlée £14
with crispy chicken skin, roasted pistachio & candied cranberry - for two

+ 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

Crystal Palace 14-15 April 
 Fulham 21-22 April
Mill Hill 28-29 April

ABOUT THE CHEF

Chef Jansson is back on the London circuit, with his third table&candle series and a fresh new menu harnessing the best in springtime produce, a menu he's dubbed 'A Nordic Spring'. 

Chef Marcus Jansson has cooked in Michelin star kitchens across Europe and across cuisines, from Scandinavian to French and Spanish, most recently at Bloom at the Park in Mälmo, under Titti Qvarnström, the first female Nordic chef to receive a Michelin star. Jansson was also the head chef for the Swedish embassy in the Netherlands and soon after competed in Swedish Chef of the Year (2018), coming in at second place. 

Jansson's roots lie within the 'New Nordic' culinary movement. Local, seasonal and nature-inspired, but also climate-adapted, "with Nordic countries lacking in sunshine, fermentation and preservation play a huge part in our cooking, with simplicity also being core to my cooking ethos".