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Our neighbourhood wine bar, open for lunch and dinner
wine bar
Our revolving line-up of international guest chef residencies
Guest Chefs
Award-winning events in stylish surroundings
Hire & Events
Creative, culinary & cultural experiences from around the world
Experiences
Our sixteen-seater pop-up launchpad
No. 23

What’s On?

Our new home on Charlotte Street is now open. Creative, culinary or cultural, whatever you’re into, you’ll be sure to find inspiration in our ever-changing line-up of extraordinary experiences.

What’s On

Our new home on Charlotte Street is now open. Creative, culinary or cultural, whatever you’re into, you’ll be sure to find inspiration in our ever-changing line-up of extraordinary experiences.

Wine Bar

"A serious contender for the 'London’s best small plates' conversation" [The Infatuation], our crowd-pleasing wine bar menu is accompanied by a lively selection of minimal intervention wines and some of our all-time favourite cocktails. We also offer a ridiculously good value prix fixe lunch, Tuesdays to Friday (2 courses // £22, 3 courses // £25).
DATES: Tues to Sat, midday 'til late

Punk Royale

STOCKHOLM

If a meal ever needed to come with a disclaimer, this is it. Stockholm’s iconoclastic Punk Royale is at once bonkers, genius, audacious and pretty much impossible to book. Gilded with luxury ingredients most of us can only dream of (think lobster, white truffle and foie gras) the food is sublime – exceptional in fact – but it’s the manner in which it’s dished up that has guests pinching themselves…
DATES: 30th April - 4th May

María Hashimoto

SINALOA

Born on the seafood pilgrimage trail in Los Mochis, Sinaloa, with roots in Fukui, María Hashimoto effortlessly weaves the best of both worlds into elegant, hyper-original dishes like ‘Mahi-Mahi, Habanero Salt, Avocado Mousse, Blue Corn Tostada’; ‘Watermelon, Seaweed, Shichimi, Grasshoppers’; and 'Oyster, Habanero Salsa, Pickled Onion, Yuzu Kosho, Nori, Radish'.
DATES: 7th - 11th May

Wine Bar

"A serious contender for the 'London’s best small plates' conversation" [The Infatuation], our crowd-pleasing wine bar menu is accompanied by a lively selection of minimal intervention wines and some of our all-time favourite cocktails. We also offer a ridiculously good value prix fixe lunch, Tuesdays to Friday (2 courses // £22, 3 courses // £25).
DATES: Tues to Sat, midday 'til late

Punk Royale

STOCKHOLM

If a meal ever needed to come with a disclaimer, this is it. Stockholm’s iconoclastic Punk Royale is at once bonkers, genius, audacious and pretty much impossible to book. Gilded with luxury ingredients most of us can only dream of (think lobster, white truffle and foie gras) the food is sublime – exceptional in fact – but it’s the manner in which it’s dished up that has guests pinching themselves…
DATES: 30th April - 4th May

María Hashimoto

SINALOA

Born on the seafood pilgrimage trail in Los Mochis, Sinaloa, with roots in Fukui, María Hashimoto effortlessly weaves the best of both worlds into elegant, hyper-original dishes like ‘Mahi-Mahi, Habanero Salt, Avocado Mousse, Blue Corn Tostada’; ‘Watermelon, Seaweed, Shichimi, Grasshoppers’; and 'Oyster, Habanero Salsa, Pickled Onion, Yuzu Kosho, Nori, Radish'.
DATES: 7th - 11th May
STOCKHOLM

Punk Royale

STOCKHOLM

Punk Royale

SINALOA

María Hashimoto

SINALOA

María Hashimoto

Wine Bar

Wine Bar

“The award-winning culinary collective gets better and better, with ever-improving menus and inspirational guest chefs”
GQ
“If any London restaurant might be able to answer the restless and demanding contemporary appetite, it’s Carousel”
Vanity Fair
“Carousel is a foodies’ heaven”
Elle UK
“Carousel has launched the careers of dozens of superstar chefs and established itself as the place to find the next big thing in dining.”
Culture Trip
“…pioneering a new form of hip gastro pop-up”
How To Spend It
“A three-story creative hub that hosts a turntable of food pop-ups with a rotating cast of stellar international chefs”
Goop
“Chefs come aboard for two-week residencies and then spin out into a world of new-found fame. The programme has launched the careers of many young chefs…”
Condé Nast Traveller
“Most restaurants will be happy to host a residency once a month or so, but Carousel has made a full-time virtue of it”
The Times
“If it’s not one cheffy legend working this space, it’s another. For each, the week at Carousel is a chance to have a dalliance with a new capital’s culinary culture”
Vice Munchies

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Our home on Fitrovia’s Charlotte Street didn’t start life as a restaurant when it was built - almost 200 years ago - but we certainly weren’t the first to make it one. This menu is from Bertorelli’s, an ancestor of the space back in 1913, kindly sent to us all the way from Australia after a house clearout. We’ve come a long way since the Spaghetti à l’Italienne they once served for seven pennies, but if we happen to have any patrons still after the anchovies on their hors d’œuvres, we can sort you out*. *May contain hash brown & ‘nduja.

Our home on Fitrovia’s Charlotte Street didn’t

 WildKitchen x Carousel This summer, Guy Ritchie is opening the gates to his Wiltshire estate to a handpicked line-up of some of our all-time favourite guest chefs. And you. Introducing eight chefs over eight weekends, our WildKitchen x Carousel summer series is a celebration of fire, smoke and ash, as our talented friends bring their creativity to life in the legendary director’s lakeside WildKitchen. Guests – just eighteen at a time – will enjoy a tasting menu cooked exclusively over fire, before spending the night in a newly renovated farmhouse on the estate. There are six double en-suite bedrooms, each decked out in contemporary country style, while breakfast the next day comes with spectacular views of AONB, Cranbourne Chase. This one-of-a-kind series launches next month. Join us for the English countryside’s answer to Fäviken, as we assemble a genuinely epic Who’s Who of UK and international culinary talent. Tickets are already flying. Get yours via the ink in our bio.

WildKitchen x Carousel This summer, Guy Ritchie

Next in the guest chef kitchen is Michelin-starred @prism_berlin. Confidently understated, head chef Gal Ben Moshe uses “excellent ingredients, his interesting dishes replete with contrasts in flavour… what really impresses here is the sense of a highly personal touch that you won’t find anywhere else” (Michelin guide). Joining us for two weeks, dishes on this fire-driven menu include ‘Akkoub, Scallops, Dashi’; ‘Lamb, Wasabi Tzatziki, Cucumber-Lamb Jus, Cucumber Flowers, Chickpeas’; and ‘Brandy & Figs Ice Cream, Commandaria, Frozen Foie Gras, Banana Tuile’. Just one of two desserts, may we add… Gal, bursting with an infectious passion for his craft, puts it all on the plate. Join us for a meal you won’t forget.

Next in the guest chef kitchen is Michelin-starred

 Legend has it that Parker House rolls were invented, accidentally, by an angry baker tossing a batch of unfinished rolls into the oven back in the 1800’s. Their place on @restaurantigni’s menu, however, is by no means accidental. Perfectly buttery and soft, the rolls are served with a nutty quenelle of brown butter alongside a knockout main of squab, smoke dried cherries and white onion purée. If that’s just one of the seven courses, you can picture how good the rest are… With only two days left of chef Aaron’s residency, this is the last call to try this two-hat, Australian heavyweight’s classics. Link in bio.

Legend has it that Parker House rolls were invente

 Some of the wizardry at play during @restaurantigni’s residency this week… A quenelle battalion of brown butter, fire smoked venison jerky, fermented potato, and nitrogen frozen blue cheese snow. This one is epic. A few tickets are still up for grabs this week, head to the link in our bio to grab yours.

Some of the wizardry at play during @restaurantign

 Confit duck leg, pistachio & padron pesto, watercress. On our lunchtime prix fixe for the next two weeks only, and trust us, you won’t want to miss it. 2 courses // £22 3 courses // £25 Click through the wine bar link in our bio to book your table between 12pm - 3pm, Tuesday - Friday.

Confit duck leg, pistachio & padron pesto, watercr

 Our new selection of wines by the glass. From a mineral and zesty Slovenian field blend to a juicy and peppery German Pinot Noir, we’ve got you covered.

Our new selection of wines by the glass. From a mi

 We can’t get over the creativity in chef @cenkdebensason’s menu. His extensive travelling and training around the world is starkly evident on the plate. Case in point: ‘grey mullet with sushi rice ice cream, ginger ponzu and nori’. Yes, it works, and it works ridiculously well. A handful of tables are still available tonight and tomorrow. Book in via the link in our bio, so you can experience this sensational dish and others like ‘scallop, ajoblanco, vanilla & blood orange vinaigrette’ and ‘snow peas, sorrel cream, ricotta, walnut, mint’.

We can’t get over the creativity in chef @cenkde

 Grilled cod, butter beans, salsa macha. It’s a cracker, and it’s on our evening menu in the wine bar for you to enjoy this weekend.

Grilled cod, butter beans, salsa macha. It’s a c

 Pre-service calm in the wine bar

Pre-service calm in the wine bar

 @cenkdebensason, head chef and owner of Michelin-starred @arkestra.ist, is making waves in Istanbul with his bold, genre-defying cooking. Some tables still remain for this week, head to the link in our bio to grab yours.

@cenkdebensason, head chef and owner of Michelin-s

 Looking back on our week with @meromamx

Looking back on our week with @meromamx

 Grilled sardines, preserved lemon, gremolata. Gracing our Wine Bar menu right on time for that spring feeling.

Grilled sardines, preserved lemon, gremolata. Grac

 Sometimes a picture does all the talking. This is our Mangalitza pork schnitzel with a wild garlic relish. It’s on our lunch prix fixe and evening à la carte in the Wine Bar, so you can get your fix day or night.

Sometimes a picture does all the talking. This is

This week’s guest chefs are the dynamic duo behind @meromamx, Mercedes and Rodney, and oh boy is this a sensational menu. If you like the sound of what they’ve got cooking, head to the link in our bio to grab one of the last few available tables.

This week’s guest chefs are the dynamic duo behi

 For this week’s lunch menu we’ve brought an old friend out of retirement - our pasta machine. This is the first time in, er, ever, that we’ve had a pasta dish on the Wine Bar menu, so it’s only right we make a classic. Spinach and ricotta is encased in fresh pasta, tossed in a fermented datterini sauce with a handful of merinda tomatoes and finished simply with guajillo oil and fresh Parmesan. Yes. Please. This is just one dish from a bangers-only prix fixe lunch menu running this week. Take a look at our highlights for the full menu and to book in.

For this week’s lunch menu we’ve brought an ol

 IGNI is chef Aaron Turner’s love letter to live fire cooking and artisanal produce. The restaurant is a contemporary classic; as “creative and compelling as modern Australian gets” (World’s 50Best). After perfecting his craft in kitchens like NOMA and El Celler de Can Roca – via Nashville, TN, where he embarked on The Hot Chicken Project – Aaron opened the grill-centric IGNI in 2016. In just a handful of months, the restaurant had made waves across Australia, earning two hats in the Good Food Guide. Aaron himself was crowned Chef of the Year. Uncompromising in its support of small scale producers, the menu at IGNI changes from table to table, night to night. One thing remains the same, however: each dish has been touched by fire, and you won’t leave disappointed. For his week with us, expect tried and tested hits like ‘crumpet & aged beef tartare’; ‘wild game, smoke dried cherries, white onion purèe’; and ‘fermented potato & roe’. Now a nomadic concept until 2025, IGNI announced a temporary hiatus last year, with its final 4-month booking window selling out immediately. Aaron joins us for five nights only. Book early to avoid disappointment. This one’s set to be in high demand.

IGNI is chef Aaron Turner’s love letter to live

Your experience at the Wine Bar starts at the door. Our entrance on Charlotte Street brings guests face-to-face with our kitchen, meaning when it comes to ingredients, there’s nowhere to hide. And rightly so, because with produce this good, why would we?

Your experience at the Wine Bar starts at the door

 Behind the scenes at this week’s pre-service briefings with guest chef @sambombi.bistro

Behind the scenes at this week’s pre-service bri

 The first guests to take to the terrace this spring, and certainly not the last. Our Wine Bar is open noon ‘til late, Tuesday to Saturday - swing by to grab the best seat in the house.

The first guests to take to the terrace this sprin
BOOK
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Wine Bar
Tuesdays to Saturdays, 12pm ’til late

Prix fixe side bar

Prix Fixe Lunch

£22 for two courses // £25 for three

Tuesdays to Fridays, 12pm – 3pm

*Please note, lunch bookings are for the Wine Bar. Our guest chef residencies are evenings only.

Gal-Ben-Moshe

Prism

Berlin

16th – 27th April

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Punk Royale

Stockholm

30th April – 4th May

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María Hashimoto

Mexico City

7th – 11th May

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FED by Made

Bali

13th – 18th May

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Pecking House

Brooklyn

21st May – 1st June

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