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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

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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Nurdin Topham 26th - 30th June 2018

Nurdin Topham

26th - 30th June 2018

“With absolutely flawless cooking, [he] produces food that’s sensationally robust without being the least bit rich. It’s almost oxymoronic, packing a light wallop, with a clearness and purity of effect that I’ve seldom encountered” (NY Times). Nurdin Topham’s unique style of ‘nourishing gastronomy’ earned his ground-breaking Hong Kong project, NUR, widespread critical acclaim and a Michelin star. Before that, he spent the best part of two decades in award-winning kitchens around Europe, including five years as Raymond Blanc’s personal development chef at Le Manoir. Nurdin closed NUR in late 2016, returning home to begin an exciting new chapter rooted in British seasonality and the ambitious fermentation techniques he practiced at the Nordic Food Lab. As you’re about to find out, the results of eighteen months of intensive R&D are as unprecedented as they are delicious. Genuinely unmissable.


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Asta 3rd July - 7th July 2018

Asta

3rd July - 7th July 2018

The ever-revolving, ever-evolving menu at this Boston favourite reflects rising star Alex Crabb’s enthusiasm for the incredible bounty of ingredients growing in his New England backyard. Using a variety of styles and techniques, the James Beard Award nominee and French Laundry, Noma and L’Espalier alumnus effortlessly produces beautifully presented dishes like ‘Cold Strawberry and Tomato Soup’ and ‘Whole Roasted Zucchini with Za’atar, Ajo Blanco and Crispy Lamb’ that playfully showcase natural flavours from the American northeast. Some familiar, others less so. That’s the beauty of it. Promising to take his guests on a culinary adventure, Alex wants everyone to feel as though they’ve been invited to a lively, yet intimate, dinner party. Which kind of makes Asta Back Bay’s answer to Carousel... Join us for five nights of new wave American excellence.


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Palmiro Ocampo 10th - 21st July 2018

Palmiro Ocampo

10th - 21st July 2018

Rising star of Lima's relentlessly imaginative culinary scene, Palmiro is a man on a mission. His CV includes all the goodies (Noma, Geranium, el Celler de Can Roca, Mugaritz, Atelier de Joël Robuchon), but it’s his activism and commitment to the fight against food waste that sets him apart from his peers. His ambition is to eliminate extreme hunger in Peru by 2030, partnering with the UN World Food Programme and the World Wildlife Fund to champion a zero-waste approach to culinary recycling. In the kitchen, Palmiro uses techniques developed at the Nordic Food Lab to create innovative dishes such as “Rescued Lemon,” a composition of confited lemon skins filled with yucca ice cream that's made from the leftovers of Peru’s most popular culinary exports, ceviche and pisco sours. Genius? We think so.


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PREVIOUSLY

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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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...


Sample Menu
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.


Sample Menu