MENU

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

Salad Olivieh
crispy potato, pea purée

Roasted carrot
za’taar dukkah, date & lime labneh, nasturtium, carrot caramel

Poached cod
saffron beurre blanc, soy braised onions, garlic & ginger pak choi

Clarified must-o-khiar,
cucumber, almonds, dill

Ghormeh sabzi lamb
aubergine, courgette, black garlic & mint, tahdig

Dark chocolate & pistachio tart
rose Chantilly

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

+ Joojeh saffron chicken (6pcs)  £18    
with mast-eh-masir   

+  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  2 October 2026

ABOUT THE CHEF

Melissa Shamoon and Tom Board, the Persian-British husband-and-wife chef duo, join forces for their inimitable table&candle series, presenting a modern interpretation of the ancient cuisine of Persia, shaped by careers spent in some of Britain’s most exacting kitchens. Between them, their experience spans Michelin-starred institutions including The Ritz London, Galvin La Chapelle and Roots, alongside Tom’s three-year tenure as Head Chef at Shaun Rankin at Grantley Hall, where he helped the restaurant achieve and retain both its Michelin star and four AA Rosettes.

Though their careers have followed different paths, their years in fine dining have given them a shared language of precision: Melissa rose through the ranks at The Ritz before moving to Michelin-starred Roots, while Tom worked at Galvin La Chapelle before joining Shaun Rankin, eventually taking the reins of the kitchen as Head Chef.

Now, for the first time, they bring those experiences together, turning their attention to a cuisine that is deeply personal to them both. Melissa is Persian, while through their marriage Tom has become immersed in — and increasingly obsessed with — the food and culture of her heritage. Persian cooking is built around hospitality, abundance and balance: tables crowded with dishes to share; fragrant herbs, fruits and spices; the interplay of sweet and sour, rich and fresh; and the idea that feeding someone generously is itself an expression of affection. It is a cuisine designed as much for gathering as it is for eating.

For Melissa, these flavours are rooted in memory and heritage; for Tom, they represent a cuisine he has come to know and love. Together, they combine those two perspectives with the classical technique and discipline of their Michelin and Rosette backgrounds.

Their table&candle series takes the generosity and soul of the Persian table and gives it a contemporary expression. Across six plates, familiar flavours are distilled and reassembled without losing the warmth at their core — Persian food rooted in memory and hospitality, executed with the precision and modernity of contemporary British fine dining.