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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

TJ Steele x Goatober
CLARO, NYC

8th - 12th October

Kicking off ‘Goatober’ in style we have one of the biggest names in barbecue: TJ Steele of Claro, Brooklyn, a Oaxacan-influenced restaurant in Gowanus with an emphasis on seasonal cooking and a unique way with barbacoa, mezcal and corn. TJ makes everything by hand - from cheese and chorizo to mole and masa - and works directly with Oaxacan farmers to source and import non-GMO heirloom corn. Awarded a Michelin star the year it opened, Claro has basically hoovered up every award going, earning a place on The New York Times’ top 10 restaurants in the city thanks to bangers like TJ’s chilli-rubbed ‘Barbacoa de Cabra’. GOAT? You don't even know the half of it…


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Jesse Gerner x Goatober
BOMBA, MELBOURNE

15th - 19th October

With ‘Goatober’ now in full swing, we’re joined by Aussie Jesse Gerner, who fell in love with the flavours of the Mediterranean on a road trip around Europe. Drawing further inspiration from stints at Moro and River Café, Jesse returned to Melbourne in 2008 and opened Añada, the first in a wildly successful mini-empire of Spanish-influenced restaurants in the city that also includes our personal favourite, Bomba Tapas Bar. A regular visitor to Spain, Jesse has cooked alongside some of the most decorated chefs in the country, perfecting the beautifully simple style that gets you to super-effing-tasty dishes like the star of his Carousel menu: ‘Cabrito Goat Cutlets, Liver, Girolles, Mojo and Carrots in Orange Blossom’.


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Hendrik Dierendonck x Goatober
CARCASSE, KOKSIJDE (BELGIUM)

22nd - 26th October

Rounding off ‘Goatober’ we welcome Hendrik Dierendonck into the kitchen, one of the finest butchers in all of northern Europe. He rose to prominence supplying quality meats to celebrated restaurants like In de Wulf before opening one of his own: Carcasse (the clue’s in the name). Hendrick’s farm-to-table knowledge underpins his own Michelin star. “The story of our meat used to come to an end as it left the butcher. Now it continues at our table”. Craftsmanship, passion and terroir are at the core of everything he does and the tender, flavourful results are like a meat lover’s psychoactive hallucination. Bring a bib and the number for a reliable taxi. You’re going to need some help getting home.


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Nuno Mendes 5th - 9th November

Nuno Mendes

5th - 9th November

Nuno Mendes needs no introduction. The gastronomic pioneer behind The Loft Project (the original platform for up and coming chef talent from around the world), Viajante, Chiltern Firehouse, Taberna do Mercado and Mãos, the Portuguese icon has dedicated his life to curating ever more immersive experiences for his guests. Continuing his exploration of the diversity and rich cultural tapestry of Portuguese cuisine, Nuno's five nights at Carousel will showcase his lifelong passion for the flavours of Goa with a jaw-dropping tasting menu featuring the likes of ‘Prawn Stuffed Poppadoms’, ‘Monkfish Tail with Xec Xec’ and ‘Suckling Pig Vindalho’.


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PREVIOUSLY

Hunter Gather Cook
x The Botanist

1st - 5th October

If you’re into wild food and fire cookery then Nick Weston is your guy. At Hunter Gather Cook, his foraging and cookery school deep in the woods of Sussex, he teaches soft city types like us the lost art of living off the land. A born outdoorsman, Nick went off the grid in 2009, living self-sufficiently for six months. Hunting, fishing and foraging gave him everything he needed to survive and provided endless inspiration for the next chapter of his life. An ardent champion of wild game, Nick’s cooking uses wild plants, pickles and ferments to create standout dishes. Partnering with The Botanist, Nick is bringing his extraordinary knowledge of outdoor cooking to Marylebone for five nights.


Sample Menu Photos
Carousel’s 5th Birthday 24th - 28th September

Carousel’s 5th Birthday

24th - 28th September

5 years, 30+ countries, 50+ cities and 150+ residencies... Carousel is turning five (yes, five) and to mark the occasion as only we can, we’ve lined up a week-long carnival of flavour in the company of some of our all-time favourite guest chefs.Taking the reins for one night each, these legends will be serving up their greatest hits from residencies gone by. And the best bit of all? You’re all invited...


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Evgeny Vikentev
HAMLET + JACKS, St Petersburg

10th - 21st September

Meet the rather brilliant Evgeny Vikentev, one of the genuine pioneers of modern Russian gastronomy. At Hamlet & Jacks, Evgeny is on a mission to introduce his diners to the best his country has to offer. Scallops from Murmansk, crab from Kamchatka... He scours the length and breadth of Russia in search of its tastiest produce, which he serves up on a surprising and playful menu of two halves: ‘Ours’ (modern interpretations of traditional recipes) and ‘Ours + Theirs’ (Russian ideas supercharged with ingredients from around the world). The result is a totally new style that demands attention. His Carousel menu features a collection of signature dishes, including his ‘Total White’ dessert, an Asian pavlova of coconut milk, kaffir lime, sesame and lemongrass... Давай!


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