Our open kitchen is home to an ever-changing line-up of talented chefs from around the world who share our philosophy on what eating out should be all about: amazing cooking, friendly service, a relaxed environment and a shared experience from one table to the next.

Starting with Ollie in the kitchen - who has the enviable task of curating the line-up - our team works closely with the resident chefs to ensure that no matter who’s cooking, the Carousel personality is always at the heart of the experience.

Advanced bookings mean less food wastage, which is a good thing for us but an even better thing for the planet.

One sitting - doors open at 7pm for a 7.45pm start.


Jones [Paris] 19th - 23rd March

Jones [Paris]

19th - 23rd March

Rising from the ashes of James Henry’s ‘Bones’, acclaimed Parisian néo-bistro ‘Jones’ has earned a cult following in the 11th arrondissement for its regularly changing menus. Talented Englishman Harry Vidler (another St John émigré) mans the pans, producing ultra-seasonal, ultra-sophisticated small plates that are big on flavour without losing any of their elegance. In addition to daintier creations like ‘Mullet Ceviche and Confit Clementine with Basil and Sorrel’ and the deeply umami flavours of his Japanese-inspired 'Miso Cep Broth', Vidler also serves up whacking great (and absolutely terrific) lamb shoulders, whole suckling pigs and meaty pies to share. The Arctic Monkeys soundtrack and the extensive natural wine list only add to the joyful conviviality of it all. We're jonesing for this one already...

Book Sample Menu Photos
Nancy Singleton Hachisu 26th – 30th March

Nancy Singleton Hachisu

26th – 30th March

Californian food writer, Nancy Singleton Hachisu, moved to Japan in 1988 after falling in love with a farmer from Saitama. Her husband and her adopted home – a rural 85-year old farmhouse – have provided Nancy with endless inspiration for her cooking. Over the years she’s become one of the world’s leading authorities on Japanese culinary traditions, with three bestselling cookbooks that aim to preserve the country’s disappearing traditions. Her much anticipated Carousel residency promises to give us a glimpse into the ‘honest, authentic and full of heart’ cuisine that she fell in love with, with its immaculate technique, subtle flavors and ultra-fresh ingredients.

Book Sample Menu Photos
Alfie's 2nd - 6th April


2nd - 6th April

Alex McCoy joins us from DC for a second spin on the Carousel. It's been two years since Alex and right hand man Ramin Coles first blew the bl**dy doors off with a fortnight of spicy north-eastern Thai street food, Alfie's-style. They came, they saw and they conquered with electrifying twists on Isaan classics like Gai Yang ‘Ubon Ratchathani’, and now they're ready to do it all over again. Since his first visit, Alex has become DC burger royalty with the opening of Lucky Buns, but it's the flavours of his SE Asian adventures that he turns to when it's time to get a few friends together, crack open some cold ones and get the party started. You do not want to miss this.

Book Sample Menu Photos
Sitka Studio 16th - 27th April

Sitka Studio

16th - 27th April

Scottish-Mexican chef Christian Recomio of Sitka Studio focuses on traditional techniques like fermentation, brining, pickling, smoking, salting and marinating to showcase the best of Malaysia’s produce. The ambitious, playful tasting menu changes every Friday and features outrageously tasty things like ‘Chicken Parfait, Yuba Skin Tart and Dehydrated Mulberry’, ‘Tare Glazed BBQ Barramundi, Salted Daikon and Daikon Vinegar Cream’ and Christian’s now legendary ‘Duck Confit Fried Bun’, that have deservedly earned Sitka destination restaurant status in a city that’s fast becoming oneof Asia’s genuine food capitals.



King Kong Lady [Barcelona] 12th - 16th March

King Kong Lady [Barcelona]

12th - 16th March

“Adventurous little sister” to cult Barcelona favourite, Bar Brutal, King Kong Lady’s effortless style is impossible to categorise. So the Colombo twins invented a word for it themselves... 'Bistropical': a portmanteau of ‘bistro’ and ‘tropical’. With the opening of KKL in the trendy new Casa Bonay hotel, the pair have created a refreshingly original néo-bistro that finds inspiration in the flavours of South East Asia, Latin America and beyond. Paired with a pretty out there selection of ‘extravagant’ natural wines, head chef Mathieu Perez (a Carousel legend in his own right) will be bringing delicious, produce-led dishes like 'Scallop Ceviche with Leche de Tigre’ to the Carousel table. F*ck yeah!

Sample Menu
Whole Beast 5th - 9th March

Whole Beast

5th - 9th March

Using flame, smoke, ember and ash to achieve subtle variances in flavour, pyromaniacs Sam Bryant and Alicja Specjalna (ex-Smoke House & Coal Rooms) have gone all primitive with their new new nose-to-tail concept, Whole Beast, even matching different woods to their chosen cuts of meat to ensure maximum taste. Embrace your inner caveman.

Sample Menu
Smak 19th February - 2nd March


19th February - 2nd March

Proudly focusing on local Norwegian ingredients like Hjerttind reindeer, Lyngen shrimp and Vestfold duck, Smak (meaning ‘taste’), in the far-flung Arctic city of Tromsø, has quickly carved out a reputation as one of Norway’s very best restaurants. Game-changing head chef Espen Ramnestedt showcases local Arctic produce through a combination of classical cooking and modernist techniques, creating seasonal, Michelin-worthy dishes such as ‘Skrei Cod, Smoked Nordvoll Gård Carrot Purée and Sandefjord Smør’ and ‘Reindeer, Finnbiff Sauce and Lingonberry’ that are a wonderfully original celebration of authentically Nordic flavours.

Sample Menu Photos
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