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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 7.30pm start.

Gift vouchers available on request.


NOW AND NEXT

Brad McDonald 15th - 19th May 2018

Brad McDonald

15th - 19th May 2018

Y’all will know Brad from the Lockhart and Shotgun, where he introduced Londoners to the joys of gumbo, grits and fried chicken as it’s meant to be. But that’s only part of the Brad McDonald story, one that began at City Grocery in his home state of Mississippi and continued through the hallowed kitchens of Alain Ducasse, Per Se and Noma. Before moving to the UK, Brad blazed a New American trail in Brooklyn, and it’s that style of cooking, plus his love affair with France, that are reflected in his Carousel menu: a neo-classic approach to French technique and seasonal ingredients, with a few familiar surprises thrown in for good measure. Brad currently resides in New Orleans, but is eyeing a return to this side of the pond. Watch this space, folks.


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Gustu 22nd - 26th May 2018

Gustu

22nd - 26th May 2018

Noma co-founder Claus Meyer opened Gustu in 2013 with the intention of starting a new Bolivian gastronomic movement. With the groundbreaking La Paz restaurant and social enterprise now a fixture in Latin America’s annual 50 Best, it’s safe to say he’s succeeded. Gustu is a must-visit, celebrating 100% local Bolivian ingredients with jaw-dropping dishes like ‘Amaranth and Açaí Caviar with Amazonian Almond Milk and Malted Wheat’. Iconic Danish chef Kamilla Seidler set the standard in the kitchen before handing over the reins last year to young and talented local duo, Mauricio López and Marsia Taha. Bolivia boasts some of most interesting and unexplored biodiversity in the world. Experience a taste of it right here in Marylebone as Mauricio joins us for five mind-blowing nights.


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Barak Aharoni 29th May - 2nd June 2018

Barak Aharoni

29th May - 2nd June 2018

“The new star of Israeli cuisine” (Haaretz) is the unassuming executive chef of ‘Alena’ at The Norman Hotel, Tel Aviv. Alena breaks the mould of moribund hotel restaurants where fun goes to die, offering the unthinkable: good, simple, honest food in a warm and welcoming setting. And by good, we mean spectacularly good... Before opening Alena, Barak spent over a decade making waves in some of Israel’s most acclaimed kitchens (Raphael, Toto), as well as Tabla (NYC) and La Petite Maison (London). Over the years he’s developed a unique take on contemporary Mediterranean cooking that’s all about minimal intervention: “My cooking depends on the absolute best and freshest ingredients available. By sourcing the freshest ingredients, no matter how simple, dishes can be created to bring out the best of their flavour in an unfussy style.” One taste of Barak’s Carousel menu and you’ll soon know exactly what he means...


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Le Comptoir à Manger 5th - 9th June 2018

Le Comptoir à Manger

5th - 9th June 2018

“Nature calls the shots, for us and for you”. The chalkboard at the entrance of Le Comptoir à Manger tells you everything you need to know about Carole Eckert and Bérangère Pellissard’s minuscule but utterly delightful Strasbourg neo-bistro. Tucked away on a side street in the city centre, the two-woman operation is a shrine to seasonal Alsatian produce (not that kind of Alsatian). So committed are the duo to keeping it regional that they’ve banned olive oil and black pepper in favour of local aromatic herbs and spices. While Carole keeps the guests entertained front of house, pouring carefully chosen wines, Bérangère - who cut her teeth at 3* Auberge de l'Ill and 2* Le Manoir aux Quat' Saisons - produces miraculous dishes from the tiny kitchen. The whole thing is completely charming and out-of-this-world delicious. Come!


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Cheek by Jowl 12th - 23rd June 2018

Cheek by Jowl

12th - 23rd June 2018

Opened in early 2016 and awarded a Michelin star just eighteen months later, Cheek by Jowl (a reference to the close working relationship of husband and wife team, Rishi Naleendra and Manuela Toniolo) is a Modern Australian restaurant in Singapore’s Telok Ayer neighbourhood where hints of various culinary cultures come together on the same plate with electrifying results. Born and raised in Sri Lanka, Rishi moved to Australia to study architecture, but one transformative taste of chicken liver parfait at a local Melbourne café changed everything and proved to be the catalyst for a distinguished career in the kitchens of some of Australia’s most renowned restaurants (Taxi Dining Room, Tetsuya’s and Yellow). These days, dishes like his raw beef salad of dry-aged Wagyu, maple butter, Brussels sprouts and macadamia reflect Rishi’s diverse and distinctive style, while Manuela’s pairings of organic and biodynamic wines highlight the couple’s beliefs in sustainability and naturalism.


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PREVIOUSLY

Brad McDonald 15th - 19th May 2018

Brad McDonald

15th - 19th May 2018

Y’all will know Brad from the Lockhart and Shotgun, where he introduced Londoners to the joys of gumbo, grits and fried chicken as it’s meant to be. But that’s only part of the Brad McDonald story, one that began at City Grocery in his home state of Mississippi and continued through the hallowed kitchens of Alain Ducasse, Per Se and Noma. Before moving to the UK, Brad blazed a New American trail in Brooklyn, and it’s that style of cooking, plus his love affair with France, that are reflected in his Carousel menu: a neo-classic approach to French technique and seasonal ingredients, with a few familiar surprises thrown in for good measure. Brad currently resides in New Orleans, but is eyeing a return to this side of the pond. Watch this space, folks.


Sample Menu
David Arvidsson 8th-12th May 2018

David Arvidsson

8th-12th May 2018

What is it about Swedish chefs and punk rock? We know from experience that the two go hand in hand and rising star (and diehard Ebba Grön fan) David Arvidsson is no exception. Punk was his first love but he fell into cooking at the age of seventeen and hasn't looked back since. As nonconformist in the kitchen as his musical tastes, David wants food to be relaxed and fun, not stiff and boring, and it’s an approach that’s borne out by innovative dishes like ‘Beetroot “Linguini”, Blackcurrant, Radicchio and Frozen Goat’s Curd’ and ‘Poached Rhubarb, Yoghurt Sorbet, Buckwheat Crumble and Sumac’. After winning over the likes of the White Guide as head chef of fêted wine bar and dining room 19 Glas in Stockholm’s old town, David’s now ready to open a place of his own, championing sustainable local produce (as one must) but taking inspiration from further afield to reflect Sweden’s multiculturalism. It’s a combination we cannot wait to try.


Sample Menu
Susantha Medegedara 24th April - 5th May 2018

Susantha Medegedara
RESPLENDENT CEYLON, SRI LANKA

24th April - 5th May 2018

Susantha Medegedara joins us from the lush green hills of Sri Lanka’s famed tea country, where he’s been shaping his singularly progressive approach to Sri Lankan cooking for over a decade as executive chef of the Resplendent Ceylon collection of hotels. Thanks to Susantha’s imaginative interpretations of classic dishes like appam and kottu roti, the destination hotels have become synonymous with Sri Lankan cooking at its most creative, and delicious. Encompassing Sinhalese, Tamil, Muslim, Malay and Burgher influences, knockout dishes like ‘Langoustine Kiri Hodi’, ‘Devilled Chicken’ and ‘Rampe (Pandan) Snapper’ are a delightful expression of the island’s unique culinary dialect and Susantha’s own progressive approach to the abundance of incredible ingredients at his fingertips. Working alongside the Carousel team and adapting his ideas to seasonal British produce, Susantha will showcase a new and exciting side to Sri Lankan cuisine that goes beyond the much-loved hopper.


Sample Menu