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Document
Our new Mexican seafood restaurant
cometa
Our revolving line-up of international guest chef residencies
Guest Chefs
Award-winning events in stylish surroundings
Hire & Events
'The UK's most delicious weekend away' (Condé Nast)
Ashcombe Estate
Creative cocktails & smashburgers from Chuck’s
No. 23

What’s On?

Our new home on Charlotte Street is now open. Creative, culinary or cultural, whatever you’re into, you’ll be sure to find inspiration in our ever-changing line-up of extraordinary experiences.

What’s On

Our new home on Charlotte Street is now open. Creative, culinary or cultural, whatever you’re into, you’ll be sure to find inspiration in our ever-changing line-up of extraordinary experiences.

Katerina Liakos

NEW YORK

Flavour-maxxing the traditional Greek recipes of her childhood, Katerina Liakos (King, Wildair) has been turning heads in NYC with her eponymous Greek-American pop-up. Pairing the unexpected and invariably landing on the delicious, dishes like 'Tuna Crudo, Ouzo Pickled Beetroot, Tomato Water, Kritamo'; and ‘Chicken Liver Salantourmasi, Stuffed Roscoff Onions, Fig Leaf, Pistachios, Isot Chilli Crisp’ are confident, irreverant and all sorts of fun.
DATES: 7th - 10th October

Cometa

Celebrating the very best of British waters through a creative and modern Mexican lens, Cometa is our brand new contemporary Mexican seafood restaurant. With a respect for tradition and a playbook of varied techniques inspired by the likes of Contramar, The Four Horsemen and the streetside carretas of Ensenada.
DATES: Tues to Sat, midday 'til late

No. 23

Joining our compelling line-up of agave-centric cocktails and small-batch mezcals are Chuck George’s cult ‘no modifications’ smashburgers. Chuck’s is available from 5pm ’til late, every Tuesday to Saturday, at No. 23 Charlotte Street. Walk-ins welcome.
DATES: Tues to Sat, 5pm 'til late

I-Sang

BANGKOK

Rooted in Korean heritage, but inspired by Thai terroir, I-Sang is the smash hit modern Korean restaurant from rockstar chef Steve Sanggun Lee. Steve made his name at Hannsik Goo in Hong Kong, leading the kitchen to a first Michelin star before relocating to Bangkok to open an ambitious project of his own. These ones catch fire immediately. Don't miss your chance to book.
DATES: 13th - 17th October

Katerina Liakos

NEW YORK

Flavour-maxxing the traditional Greek recipes of her childhood, Katerina Liakos (King, Wildair) has been turning heads in NYC with her eponymous Greek-American pop-up. Pairing the unexpected and invariably landing on the delicious, dishes like 'Tuna Crudo, Ouzo Pickled Beetroot, Tomato Water, Kritamo'; and ‘Chicken Liver Salantourmasi, Stuffed Roscoff Onions, Fig Leaf, Pistachios, Isot Chilli Crisp’ are confident, irreverant and all sorts of fun.
DATES: 7th - 10th October

Cometa

Celebrating the very best of British waters through a creative and modern Mexican lens, Cometa is our brand new contemporary Mexican seafood restaurant. With a respect for tradition and a playbook of varied techniques inspired by the likes of Contramar, The Four Horsemen and the streetside carretas of Ensenada.
DATES: Tues to Sat, midday 'til late

No. 23

Joining our compelling line-up of agave-centric cocktails and small-batch mezcals are Chuck George’s cult ‘no modifications’ smashburgers. Chuck’s is available from 5pm ’til late, every Tuesday to Saturday, at No. 23 Charlotte Street. Walk-ins welcome.
DATES: Tues to Sat, 5pm 'til late

I-Sang

BANGKOK

Rooted in Korean heritage, but inspired by Thai terroir, I-Sang is the smash hit modern Korean restaurant from rockstar chef Steve Sanggun Lee. Steve made his name at Hannsik Goo in Hong Kong, leading the kitchen to a first Michelin star before relocating to Bangkok to open an ambitious project of his own. These ones catch fire immediately. Don't miss your chance to book.
DATES: 13th - 17th October
BANGKOK

I-Sang

BANGKOK

I-Sang

No. 23

No. 23

Cometa

Cometa

“The award-winning culinary collective gets better and better, with ever-improving menus and inspirational guest chefs”
GQ
“If any London restaurant might be able to answer the restless and demanding contemporary appetite, it’s Carousel”
Vanity Fair
“Carousel is a foodies’ heaven”
Elle UK
“Carousel has launched the careers of dozens of superstar chefs and established itself as the place to find the next big thing in dining.”
Culture Trip
“…pioneering a new form of hip gastro pop-up”
How To Spend It
“A three-story creative hub that hosts a turntable of food pop-ups with a rotating cast of stellar international chefs”
Goop
“Chefs come aboard for two-week residencies and then spin out into a world of new-found fame. The programme has launched the careers of many young chefs…”
Condé Nast Traveller
“Most restaurants will be happy to host a residency once a month or so, but Carousel has made a full-time virtue of it”
The Times
“If it’s not one cheffy legend working this space, it’s another. For each, the week at Carousel is a chance to have a dalliance with a new capital’s culinary culture”
Vice Munchies

Instagram

Carousel
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Are you planning something special this winter? Spanning three Charlotte Street townhouses, Carousel provides an elegant blank canvas for events of every size, from intimate dinners to full building takeovers and of course, Christmas parties. Made with love by the critically-acclaimed team behind Cometa, our winter menu offers the perfect blend of seasonality, originality and unasbashed deliciousness. Think ‘𝘊𝘶𝘳𝘦𝘥 𝘛𝘳𝘰𝘶𝘵, 𝘊𝘢𝘱𝘦𝘳 𝘎𝘶𝘢𝘫𝘪𝘭𝘭𝘰 𝘝𝘪𝘯𝘢𝘪𝘨𝘳𝘦𝘵𝘵𝘦, 𝘔𝘪𝘴𝘰 𝘔𝘢𝘺𝘰, 𝘋𝘪𝘭𝘭’; ‘𝘉𝘳𝘢𝘪𝘴𝘦𝘥 𝘖𝘹 𝘊𝘩𝘦𝘦𝘬, 𝘉𝘦𝘦𝘧 𝘑𝘶𝘴, 𝘗𝘢𝘴𝘪𝘭𝘭𝘢, 𝘎𝘳𝘦𝘦𝘯𝘴, 𝘎𝘳𝘦𝘮𝘰𝘭𝘢𝘵𝘢’; and ‘𝘋𝘦𝘦𝘱-𝘍𝘳𝘪𝘦𝘥 𝘈𝘱𝘱𝘭𝘦 𝘗𝘪𝘦, 𝘔𝘦𝘻𝘤𝘢𝘭 𝘊𝘩𝘢𝘯𝘵𝘪𝘭𝘭𝘺‘, matched with some knockout wines from Carousel’s cellar and a selection of super fun cocktails. Add stylish surroundings, award-winning production and the friendliest team in the business, and you’ve got the essential West End destination for parties from 20 guests to 200. Get in touch with our events team via the link in our bio to start planning your Christmas blowout now.

Are you planning something special this winter? S

 Supūn is the small but mighty izakaya from chef Luca Rossi and sommelier Bruna Sotriffer. After a foundational experience at two Michelin-starred INUA in Tokyo, the duo decided to set down roots in Ibiza, where they now effortlessly connect the dots between Japanese and pan-Asian flavours while delivering a masterclass in how to have a good time. Armed with a larder full of ferments and specially-imported chillies and spices, Luca weaves Asian cooking techniques through subtle Mediterranean influences, creating a menu of certified firecrackers like ‘Papa Seca, Preserved Sardines, Asparagus, Samphire, Koshō’; ‘Northern Thai Sausage, Fermented Beetroot Salad, Nước Chấm’ and ‘Sichuan Style Noodles, Soybean Ragù, Chilli Crunch’. Meanwhile Bruna pours the sake and orchestrates the immaculate vibes. And we mean immaculate. Low-lit, sexy as hell and wreathed in smoke from the high-octane wok burner, Supūn is the hole in the wall you discover by chance and never want to leave. This one’s got lift-off written all over it. Get in line.

Supūn is the small but mighty izakaya from chef L

 Joining us in the guest chef kitchen this week is Greek-American, Katerina Liakos. She’s been turning heads in NYC with her eponymous pop-up, ‘Katerina’. A nod to name days, the project owes as much to formative stretches at New York favourites, King and Wildair, as it does to family holidays to island tavernas and her grandma’s generous home cooking. Like her almae maters, Katerina has a knack for pairing the unexpected and invariably landing on the delicious. She runs us through her ‘Chicken Liver Salantourmasi, Stuffed Roscoff Onions, Fig Leaf, Pistachio, Isot Chilli Crisp, Smoked Yoghurt’, inspired by a recent island-hopping trip. Confident, irreverant and above all *fun*, this is food that implores you to pull up a chair and uncork the retsina. Katerina’s goal is to feed you, and to feed you well. Get some. Hit the link in our bio to join us.

Joining us in the guest chef kitchen this week is

Introducing one of the stars of the show on our 𝘙𝘰𝘯𝘲𝘶𝘦𝘰 𝘥𝘦 𝘢𝘵ú𝘯 menu, the tuna tostada. Made using a slightly fattier cut from the loin of the tuna, that leads to melt-in-the-mouth unctuousness that we balance with a peach condiment and some chilli de piquín for that signature Cometa experience. Like José says, a must-try if you find yourself seated at the table. Hit the link in our bio to join us. 𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

This week we’ve had the pleasure of welcoming back a real favourite of ours, Akané Monavon first jumped on the Carousel all the way back in 2016, and even though she’s returned a few times since, this one felt different. A lot has changed in the decade since that first residency, Akané has spent much of that time travelling the world, absorbing all of the different cultures she’s been lucky enough to experience and now channels that into the food that can be found at her ultra-charming 15-seat comptoir, AOKI, in the heart of Burgundy. With us this time for just three days, Akané has been treating her sold-out dining rooms to the full gamut of her imagination with compelling originals like ‘Sesame Tofu, Squid Tagliatelle, Chanterelle Dashi, Mustard, Miso Praliné’ and ‘Smoked Corn Chawanmushi, Langoustine Bisque, Samphire, Thai Basil’. You might not have been lucky enough to catch Akané’s return but hit the link in our bio to see who we’ve got coming up next.

This week we’ve had the pleasure of welcoming ba

 Martin Öfner’s breakneck rise to the summit of global fine-dining is nothing short of meteoric. After cutting his teeth at 50Best juggernauts like Geranium (Copenhagen), De Librije (Zwolle) and Frantzén (Stockholm), Martin made history by becoming Austria’s youngest chef to be awarded three Michelin stars during his time at the helm of Zén, Bjorn Frantzén’s electrifying Singapore spin-off. Now he’s going solo on a world tour of technically brilliant and masterful cooking that brings together the holy trinity of French foundation, Japanese precision and Nordic preservation. The result is an ambitious culinary style that’s as meticulous as it’s full of surprises. Expect obsessive attention to detail, mind blowing technique and the kind of cooking that unfolds in multiple dimensions. Three-star pedigree, world-tour energy. Your time to book starts... now.

Martin Öfner’s breakneck rise to the summit of

Summer is that you? This might be the last gasp, so consider this your cue to get some sunshine whilst you still can. Pull up a chair on the Cometa terrace (or our beautiful dining room), grab an ice-cold margarita and settle in for a few plates of sensational seafood. We’re here till late. Come make the most of it.

Summer is that you? This might be the last gasp, s

 Have you tried one of Chuck’s peerless smashburgers yet? The no-modifications masterpieces have already achieved cult status in Milan, Rome, Paris and Madrid, think perfectly crisped patties that come nestled in a Martin’s potato roll with just cheddar, pickles, white onion and Chuck’s house-made special sauce for company. It’s no wonder Time Out thinks “𝘊𝘩𝘶𝘤𝘬𝘴 𝘥𝘰𝘦𝘴 𝘴𝘪𝘯𝘨𝘭𝘦-𝘱𝘢𝘵𝘵𝘺 𝘴𝘮𝘢𝘴𝘩𝘦𝘥 𝘣𝘶𝘳𝘨𝘦𝘳𝘴 𝘱𝘳𝘰𝘣𝘢𝘣𝘭𝘺 𝘣𝘦𝘵𝘵𝘦𝘳 𝘵𝘩𝘢𝘯 𝘢𝘯𝘺𝘸𝘩𝘦𝘳𝘦 𝘦𝘭𝘴𝘦 𝘪𝘯 𝘓𝘰𝘯𝘥𝘰𝘯”. So why not come and see what all the fuss is about yourself. Chuck’s is available from our cocktail bar No.23, Tues-Sat, 5pm-late.

Have you tried one of Chuck’s peerless smashburg

 Another week, another deep-dive into the seasonal tuna dishes hitting the Cometa pass. This time the tuna loin with black aguachile and red onion is the star of the show. Delicately balanced cuts of tuna are given the full Cometa treatment with guacachile and black aguachile, made with a tonne of burnt garlic, tortillas, chillies and shallots creating one of the most moreish bites you’ll find this side of Sinaloa. Explore our 𝘙𝘰𝘯𝘲𝘶𝘦𝘰 𝘥𝘦 𝘢𝘵ú𝘯 (a seasonal menu celebrating whole line-caught Cornish tuna) next time you’re in. On for only as long as the tuna season allows. If you fancy joining us this week, hit the link in our bio to book your spot. 𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

Another week, another deep-dive into the seasonal

Next week, Akané Monavon returns to Carousel ten years on from her first visit with another menu of ethereal French-Japanese magic from her Burgundy izakaya, AOKI. With us for just three nights, Akané is going all out, showcasing the full gamut of her imagination with compelling originals like ‘Pão de Queijo, Comté, Aonori Seaweed, Black Garlic, Miso’; ‘Yellowtail Sashimi, Shiso, Tarragon, Horseradish Labneh’ and ‘Smoked Corn Chawanmushi, Langoustine Bisque, Samphire, Thai Basil’. There’s still time for you to pull up a chair, hit the link in our bio to join us.

Next week, Akané Monavon returns to Carousel ten

Climb the stairs at Carousel and you’ll discover our two stylish event spaces. Home to 250+ events of all different sizes every year, from weddings and private celebrations to brand activations and - yes - Christmas parties, our White and Green Rooms provide the perfect blank canvas for bringing your ideas to life. Add to that our critically acclaimed food and drink, warm and friendly service and award-winning production, and you have the dream venue for your next get together. Whatever you’re planning, get in touch with our events team via the link in our bio to arrange a viewing.

Climb the stairs at Carousel and you’ll discover

 This weekend brings another unforgettable summer at Ashcombe Estate to a close. It’s been another joyful summer of culinary highs and luxury countryside pursuits on Guy Ritchie’s stunning Wiltshire estate. Huge thanks to our star-studded line-up of guest chefs - all twenty of them, from Luke Selby and Robert Hall McCarron to Valerio Serino and Joe Otway - and of course to all of our wonderful guests who’ve joined us since May; many for a second, and even a third time. We sign things off in suitably epicurean fashion this weekend with our good friend Leo Carreira cooking for 22 lucky guests in the breathtaking lakeside WildKitchen. We’re back in 2027 with more of the same. For early access, you can sign up to our waiting list via the link in our bio. We’re also opening things up for private buy-outs and weddings (yes, you can get married like a Gentleman next summer with us doing the cooking), so if you’re planning something special, private or corporate, get in touch with the team via the link in our bio or through our website. See you next summer. 𝘈 𝘩𝘶𝘨𝘦 𝘵𝘩𝘢𝘯𝘬 𝘺𝘰𝘶 𝘵𝘰 𝘰𝘶𝘳 𝘱𝘢𝘳𝘵𝘯𝘦𝘳𝘴 @eau_de_provence & @champagne_bollinger 𝘧𝘰𝘳 𝘩𝘦𝘭𝘱𝘪𝘯𝘨 𝘮𝘢𝘬𝘦 𝘪𝘵 𝘢𝘭𝘭 𝘩𝘢𝘱𝘱𝘦𝘯.

This weekend brings another unforgettable summer a

 Rooted in Korean heritage, but inspired by Thai terroir, I-Sang is the Bangkok smash hit from Korean rockstar chef Steve Sanggun Lee. Steve made his name in Hong Kong at Hannsik Goo, a modern Korean restaurant from three-star Mingoo Kang of Mingles fame. As head chef, Steve led the kitchen to its first Michelin star (a first for a Korean restaurant in the city). The accolades poured in, as did a too-good-to-turn-down opportunity to open in Bangkok with an ambitious project of his own. I-Sang is that project, and it’s every bit as good as it sounds. In the upscale neighbourhood of Lang Suang Road, Steve reinterprets nostalgic Korean flavours through the lens of local Thai produce to create a thrilling culinary language all of his own. Think bright, colourful naengchae and flavour-packed crispy crab, Steve’s playful riff on Korean fried chicken. Chef Steve lands on Charlotte Street armed with a deep bag of mind-blowing combinations. These ones catch fire immediately. Don’t miss your chance to book.

Rooted in Korean heritage, but inspired by Thai te

 Since we introduced our 𝘙𝘰𝘯𝘲𝘶𝘦𝘰 𝘥𝘦 𝘢𝘵ú𝘯, tuna has been flying off the Cometa pass as fast as we can get hold of these magnificent animals. We’re kicking off our run-through of the menu with the opening dish, the Ostras ‘𝘦𝘮𝘣𝘢𝘳𝘢𝘻𝘢𝘥𝘢𝘴’: Maldon Oysters, loaded with tuna tartare, morita oil and a hit of some lemon for freshness. One hell of an opening act. 𝘙𝘰𝘯𝘲𝘶𝘦𝘰 𝘥𝘦 𝘢𝘵ú𝘯 encapsulates exactly what Cometa is all about, celebrating the very best of British waters through a creative and modern Mexican lens. Keep your eyes peeled as we run through the rest of the menu over the coming weeks. There’s still space to join us this week, hit the link in our bio to pull up a chair. 𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

This one’s a bit special, as we welcome back our dear friend José ‘Joe’ Figueroa and his temple to the wild abundance of Baja California, Carmelita Molino y Cocina. Having first blown us away in 2024 thanks to his apparently limitless enthusiasm for Mexico’s unique culinary heritage and his generous, flavour-packed cooking, it gives us immense pleasure to welcome Joe back onto Charlotte Street armed with another menu of straight up knockouts. Here he is with his opener, a trio of oysters. Watch ‘til the end for an exceptional demonstration of how to eat them… There’s still time for you to get in on the action, just hit the link in our bio to join us.

This one’s a bit special, as we welcome back our

 We don’t know about you, but it’s starting to feel a lot like Chuck’s season 🍔 Get your Happy Hour fix between 5–7pm: a peerless single-patty smashburger and a Spicy Margarita for just £20. Or settle in and do your own thing. We’re not here to tell you how to live. One thing’s for certain though, No.23 is calling. 𝐂𝐡𝐮𝐜𝐤’𝐬 𝐢𝐬 𝐚𝐯𝐚𝐢𝐥𝐚𝐛𝐥𝐞 𝟓𝐩𝐦 𝐭𝐢𝐥𝐥 𝐥𝐚𝐭𝐞, 𝐓𝐮𝐞𝐬𝐝𝐚𝐲–𝐒𝐚𝐭𝐮𝐫𝐝𝐚𝐲.

We don’t know about you, but it’s starting to

Sound the alarm, next week we welcome back one of the all-time Carousel greats as José ‘Joe’ Figueroa lands back on Charlotte Street. Joe first joined us in 2024, when he blew us away with the bold Mexican flavours of his iconic Tijuana restaurant, Carmelita Molino y Cocina. A temple to the wild abundance of Baja California and its world-class seafood, Joe picked up a Bib Gourmand when Michelin first rolled into Mexico and has retained it ever since, thanks to generous, flavour-packed cooking inspired by his grandmother, Carmelita, and his apparently limitless enthusiasm for Mexico’s unique culinary heritage. Joe is coming in swinging with a menu that’s pure Joe, pure Tijuana and pure fire. There’s ‘Pescado Asado’ (Grilled Cornish Day Boat Catch, Norteño Beans, Crab Burrito, Late Summer Tomato, Ginger Condiment’; there’s ‘Borrego’ (Lamb Birria ‘Tijuana-Style’, Consomé, Salsa Borracha, Lamb Belly & Tongue Skewer, Flour Tortillas’; and there are Buñuelos (Corn Masa Fritter, Burnt Tortilla Ice Cream, Cinnamon Toffee, Amaranth Crumble’). Bold, generous and loads of fun, this one’s for the lovers. Reservations are available via the link in our bio.

Sound the alarm, next week we welcome back one of

Flavour-maxxing the traditional Greek recipes of her childhood, Katerina Liakos has been turning heads in NYC with her eponymous Greek-American pop-up, ‘Katerina’. A nod to name days, the project owes as much to formative stretches at New York favourites, King and Wildair, as her grandma’s generous home cooking. And that’s where it gets interesting. Like her almae maters, Katerina has a knack for pairing the unexpected and invariably landing on the delicious. Think ‘Grilled Halloumi, Dates, Chicory, Carob Rusks, Sumac, Dijon Vinaigrette’; ‘Tuna Crudo, Ouzo Pickled Beetroot, Tomato Water, Kritamo’; and ‘Chicken Liver Salantourmasi, Stuffed Roscoff Onions, Fig Leaf, Pistachios, Isot Chilli Crisp’. A graduate of the University of Gastronomic Sciences in Pollenzo, Katerina certainly knows her alliums, but she wears her education lightly. Confident, irreverant and above all *fun*, this is food that implores you to pull up a chair and uncork the retsina. Katerina’s goal is to feed you, and to feed you well. Get some.

Flavour-maxxing the traditional Greek recipes of h

 We’ve got a big pair of shoes to fill at Carousel. Our brilliant videographer Will is moving on to pastures new, so we’re on the lookout for the next maestro ready to pick up the camera and make some magic happen. Carousel moves fast, so we’re looking for someone who’s comfortable working to tight deadlines, loves being around people (you’ll be meeting a fair few world-class chefs) and brings a proper can-do attitude to the table. It’s a chance to build a seriously strong portfolio, work in one of the most unique environments around and play a big part in telling the Carousel story as we continue to grow. Think you’ve got what it takes? Drop us a line at careers@carousel-london.com with a link to your portfolio. We look forward to hearing from you.

We’ve got a big pair of shoes to fill at Carouse

 @cometa.restaurant lately. We’re settling into the autumnal swing of things, lots of stuff flying off of the grill including plenty of vibrant and exciting dishes from our tuna specials menu: 𝘙𝘰𝘯𝘲𝘶𝘦𝘰 𝘥𝘦 𝘢𝘵ú𝘯. From tuna-topped oysters to fiery tostadas and collar carnitas made for spooning onto heirloom corn tortillas, there’s plenty to get stuck into. There’s still space for you to join us this week, hit the link in our bio. 𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

@cometa.restaurant lately. We’re settling into

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