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Five-course Italian Handmade 'Disaster Pasta' menu & complimentary Negroni 
cooked & collected from the table&candle Restaurant Routemaster
£49 per person (£29 u-8 kids menu)
(v) menu available // 3 x paired wines are opt. +£15 // by advance booking only

with resident top deck cocktail bar 
a close up of a sign 
 NEXT STOPS 
1. ISLINGTON, N1 (location: bus stop at St Pauls Road/Highbury Gr.) 
22nd/23rd MAY - 6PM-9PM (FULLY BOOKED)
2. STOKE NEWINGTON, N16 (location: bus stand Newington Green) 
13th JUNE - 6PM-9PM


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1) Make your booking and choose your collection slot
2) Collect your freshly cooked bundle of goodies from the Restaurant Routemaster 
3) Immerse & indulge 

Menu

Freshly baked focaccia Pugliese (two types)
Apulian olive oil (2018), rosemary & cherry tomato, black olive, Sub Appennino Dauno oregano

Pappardelle alla Genovese
handmade parpadelle, slow-cooked veal shoulder or spring vegetables (v) with parmigiano

Taglierini Alla Chitarra
handmade taglierini, squid & king prawn or aubergine (v), basil

Lasagne Tradizionale
handmade lasagne, free range beef or leek and Portobello mushroom (v), besciamella, mozzarella

Ricotta & chocolate tart
with Frolla Milano biscuit

Paired wines, curated by the table&candle sommelier (not included in food cost)
Soave 'La Capelina' Cantina Franchetto Veneto Italy 2018 ⁓ with the Gnocchi
Barbera d'Asti Sanbastian Dacapo piemonte 2017 ⁓ with the Beef Lasagne 
Pinot Grigio Villa Doral Venezia Veneto 2018 ⁓ with the Vegetable Lasagne & Troccoli

a close up of a sign
Top Deck Cocktail menu (not included in food cost)
Negroni   7
made with Sabatini Tuscan gin & orange peel
Espresso Martini  7

made with Mr Black's cold pressed coffee liquor
Aperol Spritz   7
made with Aperol, sparkling wine & orange slice
Old Fashioned  7

made with Bourbon & Angostura bitters

*Kids' menu (minus the cocktails :) is the same but with roughly half-sized portions, and comes with crayons and fun colouring-in exercises! For under-8s only

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About the Chef

Born and raised in Puglia, Valentina's culinary career began in Rome where, remaining loyal to her roots, she started her training in a Pugliese restaurant in the capital. Two years on and her curiosity took her to London where she started working under the wing of Chef Theo Randall, famed for earning River Café it's first Michelin star as head chef. Valentina today still works under Randall as his Senior Chef de Partie, at his flagship restaurant in the Intercontinental, recent winner of the Gambo Rossi 2020 Awards 'Top 3 Pasta menus in London'. 

Valentina's dream has always been to "share the history of my region through a selection of dishes that come from Puglia's gastronomic heritage, passed down from generation to generation and using only artisanal produce coming from local producers whose methods have remained the same for hundreds of years."

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To bring your experience to life, all takeaways come with complimentary table&candle 'essential elements': a candle, a red/white table cloth, access to a curated Spotify playlist, and more...

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1 booking = 10 NHS meals

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Some partners bringing this restaurant to life

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The Sabatini family uses fine Tuscan juniper and an array of botanicals, grown mainly on the family’s own land and surrounding area, creating an excellent London Dry Gin that embodies the scents and images of the Tuscan hills.

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a cup of coffee on a table

Mr Black Cold Brew Coffee Liqueur is an Australian craft cold brew coffee liqueur. With half the amount of sugar, and ten times the coffee as traditional coffee liqueurs.

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