MENU

'Scandi Summer'
FIVE COURSE SET MENU
Menu items may change based on ingredients availability & seasonality. 
View the VEGAN set menu here.  

Seared steak taco
with duck liver, hazelnut, kale

Grilled Norwegian lobster
umami glacé, lemon-marinated squash, crown dill

BBQ pulled short rib
almond emulsion, pickled onion, served on biutterfriend sourdough

Pan-fried cod & blue mussel velouté
fennel crudite, tarragon, baked leek

Currant bavaroise
tonka bean crème fraîche, sorrel, rosemary

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ADD-ONS

+ Scallops, cured in mint & elderflower   £14
with green chilli & watercress

+ Four 100ml paired wines (courses 1-4)   £32

*a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter

*Please note for all allergies & dietary requirements, we do our utmost to ensure no cross-contamination but cannot guarantee against traces.

Primrose Hill / Belsize Pk  24-25 June
 Crouch End  1-2 July 
Highgate  8-9 July 
Dulwich  15-16 July
Fulham  22-23 July
Shoreditch  29-30 July

ABOUT THE CHEF

Sharpening his knives for his fourth and final table&candle series, before taking up the role of Head Chef at the Swedish Embassy, no less, Chef Jansson is taking the gloves off with this menu, dubbed 'A Scandi Summer'. 

Expect foie gras, expect scallops, expect BBQ short-pulled rib, expect lobster, and as we've come to expect from Jansson, expect the unexpected, as he promises to wow with his colourful ingredients and bold flavours, using these superhero ingredients.

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".