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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.


NOW AND NEXT

BabetteSTOCKHOLM 14th - 25th May

Babette
STOCKHOLM

14th - 25th May

What makes a great neighbourhood bistro? Just ask friends Olle T Cellton, Fredrik Lundberg, Jon Lacotte and Johan Agrell, the quartet behind Stockholm industry favourite, Babette. There they marry Italian-accented small plates of the highest order – think ‘rainbow trout, celeriac, lemon and sorrel’ and ‘veal tartare, Parmesan and colatura’ - with an impeccable wine list and a welcome that’s as warm as the wood-fired pizza oven they inherited from the previous owners. There’s no pretence here, just simple, lovely things done very, very well.


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Pablo LagrangeBARCELONA 28th May - 8th June

Pablo Lagrange
BARCELONA

28th May - 8th June

Pablo Lagrange’s CV is so impressive it sounds made up. Boragó, Noma, Relæ, Mugaritz, Tickets, Pakta... Since leaving Argentina in his late teens he’s made it his business to seek inspiration from some of the world’s most forward thinking chefs. Rooted in “memories, tradition, fire, and the landscapes of Argentina”, he’s since developed an imaginative, beguiling style of his own, earning himself recognition as one of San Pellegrino’s top ten young chefs along the way. Based in Barcelona, Pablo has recently begun popping up in different cities around the world, pushing culinary boundaries in Istanbul, Lyon and Moscow. Next up? Carousel... Prepare to be very excited. We certainly are.


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Chet Sharma 11th - 15th June

Chet Sharma

11th - 15th June

Chet Sharma’s exciting new project has been years in the making, and it shows. His thoughtful approach owes as much to an upbringing immersed in the ingredients and flavours of the Indian subcontinent as it does to the techniques that Chet refined as a development chef for some of Europe’s most celebrated restaurants, among them Mugaritz (**) and L’Enclume (**). Taking inspiration from the affectionate inauthenticity of the likes of Pujol, Central and Attica, Chet says his new opening will provide the “missing link” in Indian cuisine. Join us for an exclusive preview...


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Yuji TaniTOKYO 18th – 22nd June

Yuji Tani
TOKYO

18th – 22nd June

Yuji Tani is an intriguing character. Covered in tattoos, which still carry the stigma of organised crime in Japan, he quietly goes about his business producing deceptively simple and impossibly beautiful French-Japanese dishes that are as pretty to look at as the body art that adorns his arms. Located in Tokyo’s Nishiazabu neighbourhood, ‘HOUSE’ has become a cult favourite, serving up “homestyle” dishes from its open kitchen made with love from fresh ingredients delivered daily from small-scale producers around Japan. Up next for Yuji is a hotly anticipated opening in Brooklyn, NYC. But first, Carousel, where tattoos aren’t just tolerated, they’re encouraged.


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Colonia VerdeBROOKLYN 25th – 29th June

Colonia Verde
BROOKLYN

25th – 29th June

De Kalb Avenue has fast become a culinary mecca thanks to neighbourhood hot spots like Colonia Verde. Here husband and wife team Felipe Donnelly and Tamy Rofe draw the crowds with their signature Latin American-inspired farm-to-table cooking and their legendary asados that take place out in the back yard on the last Sunday of every month. Think ‘Lomo al Trapo’ (beef tenderloin, covered with salt and wrapped in a wet cloth before an appointment with the wood-fired grill), or his melt in your mouth ‘confit duck tacos’, accompanied by crunchy yucca and tangy Catupiry cheese. Come hungry, because these guys live to feed you.


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PREVIOUSLY

La BanchinaCOPENHAGEN 7th - 11th May

La Banchina
COPENHAGEN

7th - 11th May

Located on the Refshaleøen waterfront, complete with its own traditional wood-burning sauna, everything at this ethically-minded seafood restaurant from ex-Relæ chefs Daniel Runge Christensen and Kieran McLaughlin is natural, organic, biodynamic and locally sourced. That means fish from sustainable supplier Fiskerikajen, veg from the Birkemosegaard biodynamic farm and herbs from legendary forager Thomas Laursen. The team’s twelve-dish weekend tasting menus are the stuff of legends, featuring inventive flavour combinations like ‘oyster, dill and horseradish’, ‘pike perch, bergamot and mussel juice’ and ‘squid, ramson and beach beet’ that reflect the tiny wooden cabin’s seaside location.


Sample Menu Photos
Tanita de Ruijt 30th April - 4th May

Tanita de Ruijt

30th April - 4th May

The word ‘rijsttafel’ (literally, ‘rice table’) is synonymous in Dutch with the happiest of times. Characterised by a mind-blowing spread of aromatic, spice-laden dishes that trace their roots back to the country’s colonial past, this quintessential Indo-Dutch culinary experience is deeply embedded in Dutch food culture. Which brings us to Tanita de Ruijt. Author of Tonic and Roots (Hardie Grant), the former Koya Bar chef’s dazzling approach to cooking is inspired by the Spice Islands. On a mission to put Indonesian food on the map in London, her Carousel menu features epic dishes like ‘Goat Rendang, Coconut and Pandan Rice, Sambal, Peanuts and Anchovies wrapped in Banana Leaf’ that will leave you lamenting all the rijsttafels that you could have had by now but never knew where to look.


Sample Menu Photos
Sitka Studio
KUALA LUMPUR
16th - 27th April

Sitka Studio
KUALA LUMPUR

16th - 27th April

Kuala Lumpur has fast become one of Asia's genuine food capitals, thanks to groundbreaking places like Christian Recomio's Sitka Studio. Focussing on traditional techniques like pickling, smoking and salting in order to showcase the very best of Malaysia’s produce, the Scottish-Mexican chef's ambitious, playful and Asian-accented tasting menus feature outrageously tasty things like ‘Yuba Skin Tart, Scallop and Raw Pea and 'Hake with Black Calamansi and Jicama Cream' that have deservedly earned the Damansara Heights game-changer its 'destination restaurant' status.


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