From the people who brought you iKOYi, Cornerstone and Jikoni before the breathless reviews and the social media frenzy (clue: that's us) comes an exclusive preview of super talent Chet Sharma's new project, which is so hush hush we can't even tell you the name yet...

What we can tell you is that the former Mugaritz, L’Enclume, Moor Hall, The Ledbury and Le Manoir aux Quat'Saisons development chef has hit upon a perfect marriage of the traditional Indian flavours of his upbringing (ask him about the different varieties of aubergine in his grandmother's Mumbai garden) and the kind of gastronomic wizardry you only master by messing around with a centrifuge alongside Andoni Luis Aduriz for several years.

The results? Elegant and hyper-original dishes like Scallop, Fennel and Naringi Lime (scallop ceviche tossed in coconut water and dried Maldive fish, served with an emulsion of naringi lime - a bit like its cousin the kaffir - and topped with puffed British quinoa and fennel pollen) and Suckling Pork, Goan Chouriço, Peas and Mooli (slow cooked suckling pork with a Goan chouriço purée - similar to the Iberian variety, only with cloves, fennel seed and cinnamon - served with pickled mooli, fresh peas and a Gujurati spiced pea purée). In other words, da bomb.

Indian fine dining just got really, really interesting. You heard it here first...

Sample Menu Book Photos


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Please note, due to the communal nature of our dining room we can only accept bookings of up to 12 guests per group. For bigger bookings, please call us on 020 7487 5564.