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Five-course handmade 'Disaster Pasta' menu, 
with paired wines & a complimentary Negroni 
cooked hot'n'fresh on board the table&candle Restaurant Routemaster
£49 per person (£29 u-8 kids menu)
(v) menu available
**By advance booking only**
To bring your experience to life, all takeaways come with 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

ST PAULS ROAD, N1 (bus stop by the Alwyne Castle pub)
22ND & 23RD MAY - 6PM-9PM
1) Make your booking and choose your collection slot
2) Please keep 6 feet apart from other diners when collecting your takeaway
3) Detailed instructions sent to you in your booking confirmation email
4) Dine & indulge

-Unfortunately these Evenings are now fully booked, however cocktails and wine are still available to purchase-

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

Traditional Lasagne Bolognese  
handmade lasagne, salsa bolognese with beef or leek and mushroom (v), béchamel, mozzarella 

Troccoli Alla Chitarra
handmade troccoli pasta, squid & king prawn or aubergine (v), basil

Gnocchi burro e salvia
handmade potato gnocchi, sage & butter sauce, served with Parmigiano cheese

Ricotta & chocolate tart
with Frolla Milano biscuit

Paired wines, curated by the table&candle sommelier
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

made with Sabatini Tuscan gin & orange peel
Espresso Martini 

made with Mr Black's cold pressed coffee liquor

*Kids' menu 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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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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