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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

Vítor Claro 24th October - 4th November

Vítor Claro

24th October - 4th November

Legendary Portuguese chef Vítor Claro spent two decades cooking in some of the country's finest restaurants, including a critically acclaimed place of his own close to Lisbon. He now dedicates his time to the more tranquil art of viticulture, which makes his upcoming London appearance all the more exciting. Vítor’s Carousel menu features contemporary takes on Portuguese classics like Bacalhau á Conde de Guarda (salt cod), paired with some delightful local wines, including ‘Dominó’, a muscular red from his own vineyard in the granite and quartz hills of Alentejo.


Au Passage 7th - 18th November

Au Passage

7th - 18th November

Au Passage is up there with the trendiest - and liveliest - joints in Paris, and that's saying something. Serving up a daily-changing chalkboard menu of seasonal 'tapas' using “raw fish, biodynamic veggies and nose-to-tail meat”, Au Passage has achieved bone fide icon status thanks to creative dishes like langoustine, leek (ash, velouté and julienne), root fries, dill and parsley oil. Head chef Dave Harrison (a Texan no less) makes his own bread, butter and charcuterie, while everything is washed down with an enviable 'cave' of natural wines and “maximum vibes”. Snagging a table at Au Passage is like winning Le Super Loto, so book in rapidement to avoid disappointment.


Tobyn Excell 21st - 25th November

Tobyn Excell

21st - 25th November

The Kent-based chef and forager has an encyclopaedic knowledge of The Garden of England's natural larder. Herbs, berries, seaweeds mushrooms, mosses... If an ingredient grows in the wild and it won't kill you, chances are Tobyn knows what to do with it. His passion for foraged ingredients has taken him far and wide, including a stopover at the René Redzepi's Nordic Food Lab, and his adventures are reflected in the imaginative and nuanced dishes that he likes to cook (think 'Beef and Roses with Dulse Butterscotch' and 'Japanese Knotweed with Praline and Soured Cream'). Not only is dinner with Tobyn an extraordinary culinary experience, it's educational too. You'll be blown away by the sheer diversity of incredible ingredients that are growing right on our doorsteps.



COMING SOON

Christmas by Carousel

This Christmas we’re wheeling out the big guns with an all-star menu of shameless seasonal crowd pleasers. We’re talking Isle of Mull Scallops, Smoked Beef Short Rib and Wood Grilled Venison, accompanied by so-wrong-they’re-right Bone Marrow Potato Cakes and Brussels Sprout Tops with Fermented Chilli to keep the purists happy. Also featuring is our House Cured Guanciale, made with pork from Jamie’s Farm , our partner charity. Delivering a residential programme that powerfully combines Farming, Family and Therapy, Jamie’s Farm enables disadvantaged children to thrive during their secondary school years, and beyond. All proceeds from the extra course at dinner will go to straight to the charity, so make sure you come hungry. You can also donate directly here if you like. Thank you.



PREVIOUSLY

Tom Brown 17th - 21st October

Tom Brown

17th - 21st October

Tom’s Cornish roots run deep. SW3 is a long way from Port Isaac but the fish at ‘Outlaw’s at The Capital’ is every bit as fresh and the cooking every bit as excellent. It’s all about no frills simplicity and cleanliness on the plate. After retaining the restaurant’s Michelin star and winning universal acclaim for his adventures on Great British Menu, Tom has taken on another exciting challenge: opening a place of his own out east in Hackney Wick, where he plans to keep doing what he’s doing with characteristic effortlessness (and slightly louder music).


TĀ TĀ Eatery 10th-14th October 2017

TĀ TĀ Eatery

10th-14th October 2017

According to Ana Gonçalves and Zijin Meng, TĀ TĀ Eatery was founded on the pair’s mutual love of rice. Simple, right? Kind of… Ana and Meng first met at The Loft Project back in 2009. “Food’s new power couple” [Evening Standard] then went on to help Nuno Mendes open Michelin-starred Viajante, before joining him at Chiltern Firehouse. Their own project (literally ‘He & She’ Eatery) began as a street food stall at Druid St Market serving up ‘ricewiches’ and has since blossomed into something joyously innovative and unique, specialising in a kind of “high-end Chinese tapas, with the odd Portuguese influence”, executed with refinement and attention to detail. Join us for a relaxed, family-style week of “European ingredients and Asian attitude’ as they close in on a hotly-anticipated permanent site of their own.


Sam Ashton Booth [ANGLO] 3rd – 7th October 2017

Sam Ashton Booth [ANGLO]

3rd – 7th October 2017

Exciting news from the talented team behind smash hit newcomers, Anglo and Neo Bistro - they've got an exciting new project in the pipeline. That's all we can tell you for now but these guys have got the Midas touch, so we're expecting big things. For starters, they've chosen Sam Ashton Booth [left] to lead the project. Sam, whose CV is so immaculate it sounds made up (Eleven Madison Park, The Ledbury, Frantzén, Alain Ducasse at The Dorchester, Per Se, Restaurant Story…), has been making serious waves heading up Anglo’s intimate ‘Chef’s Table’ over on St Cross Street. Join us for an exclusive week-long preview of things to come, featuring imaginative, Modern British creations like ‘Scallop, Grains, Aubergine Emulsion and Sprout Tops’ and ‘Beef, Shiso, Cucumber and Marrow’.


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