MENU

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

Profiterole con pisto
tomato cracker, quail egg

Salpicon de marisco
of mussel & cockle

Calçotada
grilled leek, romesco,  whipped goat cheese, nut crumb

Gazpacho
watermelon, basil, finger lime

Serranito
Pork tenderloin, piperrade, wild garlic puree, shoe string potato, whisky jus

Tarta da queso
Burnt cheesecake, sherry-macerated strawberries


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

+ Langoustine croquetas  (4pcs)  £18     

+  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

Muswell Hill  1-2 May 2026

ABOUT THE CHEF

Mario Pérez Reyes cooks with a quiet confidence—ingredient-led, shaped by his Sevillan heritage and refined from his years spent in London kitchens - cutting his teeth as a junior chef at the Michelin-starred Galvin La Chapelle and Galvin at Windows. From there, his path took in Six by Nico, before most recently working with woodland fire-cooking concept Nomadic in Buckinghamshire—where open fire and seasonal produce sit at the centre of the experience.

Entirely self-taught, Mario’s cooking is rooted in Andalusia but never confined by it. His food draws from childhood memories of Sevilla—sun-soaked, generous, and deeply flavoured—framed through a London lens that favours bold expression and refined execution. 

Now joining table&candle, Mario presents a menu centred on Sevillan and wider Andalucian springtime cooking—an invitation to look beyond tapas and into a richer, more expansive culinary landscape. Because while Sevilla may be known as the home of tapas, there’s far more to its table: dishes shaped by fire, by the seasons, and by a culture that celebrates abundance and ease in equal measure.