IN THE KITCHEN : LUKE CRISP
TWO WEEKS. : TUES 13 – SAT 24 OCTOBER
Luke Crisp joins for two weeks in the kitchen, with a menu that focuses on the produce of the season. Having worked under Jackson Boxer and, more recently, Sam Andrews at The Shaston Arms in Soho, Luke is now running various pop-ups, including stints at Italo Vauxhall and Ancestral Wines.
With a love of Mediterranean food and flavours, Luke's menu bridges summer and autumn, leaning on seasonality and elevated home-style cooking. Produce is treated with great care, and vegetables are given as much attention as the proteins - a menu highlight is the Grilled Crown Prince Squash, which is served w/ whipped tahini, herb salad and a chermoula - a North African herby sauce. Other highlights include the Venison Croquettes, which are served w/ a healthy grating of Comte, and a rosemary aioli; the Sea Bass Tartare w/ a blossom dressing, and a handful of house-made salt + pepper crisps. Luke's take on the classic Veal Tonnato uses Grilled Pork Neck w/ a tonnato sauce - made from tuna, anchovies, capers, lemon and olive oil - and served w/ a side of pickled figs. Mussels come South-of-France-style, in a sauce of tomato, spices and chicken fat; and for dessert, there is a Fig Leaf + Cardamon Crème Caramel which comes w/ a burnt squash caramel.
Full menu available from Tuesday to Saturday, with the addition of the Wednesday Set Menu - which includes 2 courses and a drink for £25. Bookings are open - and advised - but walk-in are welcome.
THE FOOD OF MACAU
TUES 27 OCT– SAT 7 NOVEMBER
Chef Alexandre Ferro hails from Portugal, but has been cooking in and around London for many years, including stints at Brat, Bao, Manteca and - most recently - Hackney's Little Duck the Picklery. Gwei-lo is Alexandre's take on the food of Macau - an island off the coast of Hong Kong, whose food is a blend of Cantonese and Portuguese flavours, with influences from Africa, Malaysia and Goa.
A modern interpretation of Macanese food, Gwei-lo designs his menus to be minimal to zero-waste, which has led him to do all of his butchery in house, as well as making sauces, stocks, charcuterie, pickles, ferments, noodles and dumplings from scratch.
Full menu available throughout the week, from Tuesday til Saturday, with a £25 set menu available on Wednesdays. Bookings are open, and recommended.