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Welcome to Carousel

GUEST CHEF RESIDENCIES  ·  WINE BAR  ·  WORKSHOPS & MASTERCLASSES  ·  EVENTS

Welcome to Carousel. Creative, culinary or cultural, whatever you’re into, you’ll be sure to find inspiration in our ever-changing line-up of extraordinary experiences. We’re talking big name chefs from all over the world, workshops, award-winning events and a crowd-pleasing menu of seasonal snacks and small plates from our neighbourhood wine bar. All hand picked by us, for you.

What’s On

GUEST CHEF RESIDENCIES  ·  WINE BAR  ·  WORKSHOPS & MASTERCLASSES  ·  EVENTS

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. We’re talking big name chefs from all over the world, workshops, talks and masterclasses, award-winning events and a crowd-pleasing menu of seasonal snacks and small plates from our new neighbourhood wine bar. All hand picked by us, for you.

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

{PAIRED} HAAi x Ellen Parr (Lucky & Joy)

LONDON

For the third and final time this summer, {PAIRED} takes over one of London’s most iconic cultural spaces: the Zaha Hadid-designed Magazine at the Serpentine, bringing together two singular creative forces from the worlds of music and culinary art. This time, contemporary producer and DJ HAAi is joined by Ellen Parr, the owner of beloved East-London institution Lucky & Joy, for an evening where food and music combine.
DATES: 29th August

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

Boreal

HELSINKI

Introducing the best new restaurant in Helsinki. Awarded a Michelin star less than a year after opening, Pasha Demin's homage to the ethereal Finnish landscape is rooted in wild foraging, organic agriculture and a mastery of preservation techniques that build flavour through time. Think 'Squid Nigiri', 'Lamb Broth and BBQ Mushroom' and 'Nordic Matcha'. New Nordic has a new star. You know what to do.
DATES: 1st - 5th September

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

{PAIRED} HAAi x Ellen Parr (Lucky & Joy)

LONDON

For the third and final time this summer, {PAIRED} takes over one of London’s most iconic cultural spaces: the Zaha Hadid-designed Magazine at the Serpentine, bringing together two singular creative forces from the worlds of music and culinary art. This time, contemporary producer and DJ HAAi is joined by Ellen Parr, the owner of beloved East-London institution Lucky & Joy, for an evening where food and music combine.
DATES: 29th August

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

Boreal

HELSINKI

Introducing the best new restaurant in Helsinki. Awarded a Michelin star less than a year after opening, Pasha Demin's homage to the ethereal Finnish landscape is rooted in wild foraging, organic agriculture and a mastery of preservation techniques that build flavour through time. Think 'Squid Nigiri', 'Lamb Broth and BBQ Mushroom' and 'Nordic Matcha'. New Nordic has a new star. You know what to do.
DATES: 1st - 5th September
LONDON

{PAIRED} HAAi x Ellen Parr (Lucky & Joy)

LONDON

{PAIRED} HAAi x Ellen Parr (Lucky & Joy)

HELSINKI

Boreal

HELSINKI

Boreal

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

Carousel on Camera

Five years, one hundred and fifty residencies (and counting)… We’ve documented some of our favourite moments from over the years in glorious Technicolour.

From Niklas Ekstedt on his greatest influences to Shaun Presland on life as an Aussie “tucker f*cker”, there’s a lot to be learnt when you take a glimpse behind the scenes. Pop the hood and take a look inside…

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    Our favourite date in the Cometa calendar has finally arrived as the first line-caught tuna of the season, landed by our friends at The Sea, The Sea, has just hit the pass. Our chefs Ollie, José and Ale spent an hour breaking down this beauty, making sure every last cut earns its place on our 𝘙𝘰𝘯𝘲𝘶𝘦𝘰 𝘥𝘦 𝘈𝘵ú𝘯, a seasonal menu that captures Cometa at its best, celebrating the the very best of British waters through a creative and modern Mexican lens. Think Maldon oysters crowned with tuna tartare, morita oil and lemon; Tuna crudo with peach condiment, chilli piquín salsa and heirloom corn tostadas; Slow-cooked tuna collar carnitas with mole coloradito, salsa cruda and heirloom corn tortillas; and the main event, Grilled tuna belly with smoked butter, guajillo and Flourish Farm peppers, straight from the 𝘱𝘢𝘳𝘪𝘭𝘭𝘢. This is Cometa in full swing. Impeccably sourced ingredients given a touch of Mexican flair. 𝘙𝘰𝘯𝘲𝘶𝘦𝘰 𝘥𝘦 𝘈𝘵ú𝘯 is here only for as long as the tuna season allows. Once it’s gone, it’s gone. Consider this your sign to book the table.

    Our favourite date in the Cometa calendar has fina

     Next week we welcome one of London’s most exciting chefs as Christian Faulkner steps onto the guest chef pass. He joins us hot off the back of his near six-year stint helming the kitchen at boundary-pushing two Michelin-starred Ikoyi where he worked hand in glove alongside the inimitable Jeremy Chan. Now he’s charting his own course, taking his wildly innovative cooking on the road, testing ideas before his next permanent adventure begins. Think flavour-forward creations like ‘Tuna Belly & Jersey Royal Crepe’; ‘Octopus, Sweetcorn Chowder & Bean Crock’ and ‘Brill & Toasted Brioche, Champagne Sauce’ from a chef at the top of his game and cooking with complete freedom. We’d make the most of it while you can. Hit the link in our bio to join us.

    Next week we welcome one of London’s most exciti

     Salonee Patel is a Gujurati chef, born and raised in an Indian-Ugandan household in London. The cooking she was raised with is rooted in the flavours, memories and traditions of India and Uganda, but shaped by a life of cooking and learning across different cultures. It’s a polyglot tradition that Salonee has embraced with her own career, from the kitchens of Bubala where she worked alongside our mutual friend Helen Graham, to Marseille’s iconic seafood restaurant, Tuba Club, where she learnt the beauty of simplicity and letting exceptional, seasonal produce speak for itself. Using Indian flavours as a lens through which to explore produce, techniques and ingredients from wherever she happens to be, Salonee has done pop-ups and residences in Marseille, Milan, Tokyo and New York. For her week at Carousel, Salonee has created a menu of comforting, deeply flavourful showstoppers with plenty of left turns, from ‘Tuna Tartare Papdi Chaat’ and ‘Malabar Oyster Mushroom Skewer, Green Peppercorn Mayo, Green Grape, Fennel’ to ‘Banana Leaf Hariyali Fish, Pineapple Achar’ and ‘Crispy Patra, Jerusalem Artichoke, Kohlrabi, Fresh Tuvar, Undhiyu’. Salonee’s goal is to challenge the way Indian flavours are perceived; not by moving away from their identity, but by showing just how expressive and adaptable they can be. The result is something beautiful, personal and totally unmissable.

    Salonee Patel is a Gujurati chef, born and raised

    Our team is growing, we have some exciting new openings across our front of house, kitchen and events teams available as we get ready for the busy festive period ahead. If you’re looking for your next adventure or value what we do here at Carousel then hit the link in our bio to find out what roles are available and how you can apply.

    Our team is growing, we have some exciting new ope

     This week Canadian chef Jordan Clay lands on the guest chef pass, bringing a slice of his Melbourne beachside favourite, Pipis Kiosk, to Charlotte Street for just five days. After cutting his teeth in Tom Aikens’ Michelin-starred kitchen, Jordan made the leap to the other side of the world, turning a humble beachside kiosk into one of Australia’s most exciting seafood destinations. At Pipis Kiosk, Jordan’s cooking celebrates the wild, untamed bounty of the oceans with seafood that goes from boat to plate in the blink of an eye and his week at Carousel will be no different, think best-in-class seafood coming straight from our trusted suppliers, treated with a lightness of touch that lets standouts like his ‘BBQ Prawn, Seaweed Beurre Blanc’ and ‘Tuna Crudo, Salted Watermelon, Aleppo Pepper’ do the talking. In a city as food-obsessed as Melbourne, it takes something extra-special to cut through the noise yet Pipis Kiosk does exactly that. Come and find out what all the fuss is about, hit the link in our bio to join us.

    This week Canadian chef Jordan Clay lands on the g

     Next week the guest chef dining room is getting a taste of Melbourne’s thriving restaurant scene as we welcome Canadian chef Jordan Clay of beachside favourite, Pipis Kiosk. At Pipis Kiosk, Jordan celebrates the wild, untamed bounty of the Tasman Sea with seafood that goes from boat to plate in the blink of an eye. After honing his craft in Tom Aikens’ Michelin-starred kitchen, Jordan headed to the other side of the world to transform a humble beachside kiosk into one of Australia’s most exciting seafood destinations. Jordan’s menu for his week at Carousel follows a similar approach, with best-in-class seafood coming straight from our trusted suppliers, treated with a lightness of touch that lets standouts like ‘BBQ Prawn, Seaweed Beurre Blanc’; ‘Calamari Skewers, Ink Sauce’ and ‘Steamed Pollock, Grilled Lettuce Sauce, Macadamia Crunch’ do the talking. In a city as food-obsessed as Melbourne, it takes something extra-special to cut through the noise yet Pipis Kiosk does exactly that. Hit the link in our bio to join us.

    Next week the guest chef dining room is getting a

    Introducing Boreal, the best new restaurant in Helsinki. Awarded a Michelin star less than a year after opening, Pasha Demin’s homage to the ethereal Finnish landscape is rooted in wild foraging, organic agriculture and a mastery of preservation techniques that extend the harvest and build flavour through time. Pasha cut his teeth in the hallowed kitchens of Noma and Azurmendi, before channeling his prodigious talent into Boreal’s mesmerising ten-course tasting menus. Unfolding in waves of temperature, intensity, freshness, acidity and texture, and supercharged by fermentation, curing, drying, pickling and smoking techniques, every plate paints a picture of Finland’s forests, lakes, cold seas, farms and long seasons. On his Carousel menu? A procession of technique-driven delights, from ‘Karelian Mussel Pie’, ‘Scallop, Green Beans’ and ‘Corn Porridge with Truffle’ to ‘Squid Nigiri’, ‘Lamb Broth and Barbecue Mushroom’ and ‘Nordic Matcha’. New Nordic has a new star. You know what to do.

    Introducing Boreal, the best new restaurant in Hel

     Introducing our brand new Happy Hour over in No.23, get one of Chuck’s critically-acclaimed single patty smashburgers and a Cointreau spicy margarita for just £20. Available every Tues-Sat, 5pm-7pm. Come and get it.

    Introducing our brand new Happy Hour over in No.23

     Week two, and the final chapter of our fūdo exploration with husband-and-wife duo Akihiro and Akari Sato. Drawing on home cooking, regional cuisine, 𝘴𝘩𝘰𝘫𝘪𝘯 𝘳𝘺𝘰𝘳𝘪, 𝘬𝘢𝘪𝘴𝘦𝘬𝘪 and the world of tea, Akihiro’s menu filters Japanese culinary traditions through the wonderfully unpredictable lens of British seasonality. Having trained at two-Michelin-star Narisawa in Tokyo, Akihiro was exposed to cooking shaped by Japanese nature, seasonality and satoyama culture, where he developed a deep fascination with the world around him in the process. Now he’s on a mission to share the concept of fūdo (Japanese for 𝘵𝘦𝘳𝘳𝘰𝘪𝘳) wherever he lays his knife roll. The result? Japanese and British ideas collide in mind-blowing dishes like ‘Miso-Marinated Cornish Turbot Tempura, Smoked Lettuce’ (Akihiro’s take on fish and chips) alongside Akari’s ‘Dorayaki’, a fictional dessert found in anime, brought to life especially for the residency. One final week to get stuck in. Hit the link in our bio to join us.

    Week two, and the final chapter of our fūdo explo

     We’re on the lookout for a confident and ambitious Assistant General Manager to join our team. You’ll be working across the entire Carousel offering so versatility, calmness under pressure and an appetite for getting stuck in are a must. This is a hands-on leadership role for someone who thrives in a fast-paced environment where every service is different. If that sounds like you, hit the link in our bio to find out more about the role and how you can apply.

    We’re on the lookout for a confident and ambitio

     We can’t wait to welcome this weekend’s guests for another sold out stay at Guy Ritchie’s Ashcombe Estate. Stepping into the WildKitchen this Saturday is trailblazing chef Roberta Hall-McCarron, who honed her craft in some of Edinburgh’s most revered kitchens. From three formative years under Tom Kitchin at The Kitchin, and a pivotal role establishing Castle Terrace as a tour-de-force of Edinburgh’s dining scene, Roberta finally struck out on her own with the outstanding The Little Chartroom. What began as a singular restaurant has since grown into a small constellation of critically-acclaimed spaces, covering bars, restaurants and cafés, each delivering the same level of world-class quality that has made her one of the most compelling chefs cooking on the British Isles today. With only a handful of rooms left across the rest of the season, don’t miss your chance to join us for “arguably the most exclusive supper club of the summer” The Times. Head to the link in our bio to explore the weekends ahead and snap up one of the last remaining stays.

    We can’t wait to welcome this weekend’s guests

     For the next two weeks the guest chef dining room is home to Akihiro Sato. He lands on Charlotte Street with a singular vision in mind, eager to share the concept of fūdo with the curious epicure’s of London. Fūdo is the Japanese concept of climate, soil, culture and sense of place, an important marriage of elements that make up one of the most fundamental philosophies in food culture. For the next two weeks, it’s the fūdo of the UK that will be getting the Akihiro treatment, think standout dishes like ‘Miso-Marinated Turbot Tempura, Smoked Cabbage, Butternut Squash’; ‘Nikujaga, Aged British Beef, Potato and Celeriac Purée, Braised Leek and Carrot’ and ‘Scottish Mackerel Sushi, Kohlrabi Pickle, Fig, Tofu Sesame Sauce’ where razor-sharp Japanese technique meets exceptional local produce from our favourite suppliers for quietly breathtaking results. With a permanent London project, Fudo Works, on the horizon, this is your chance to catch this Japanese rising star before he hits the firmament. Tickets are available via the link in our bio.

    For the next two weeks the guest chef dining room

    Christian Faulkner is a culinary force to be reckoned with. Having helmed the kitchen at boundary-pushing two Michelin-starred Ikoyi for nearly six years, he’s now charting his own course taking his wildly innovative cooking on the road, testing ideas before his next permanent adventure begins. Raised on the shores of Jersey, Christian worked in his father’s seafood business from an early age, developing an instinctive feel for the flavours of the coast and a deep-rooted passion for produce. On his menus, that foundation collides with the cutting-edge ideas that made his cooking at Ikoyi so compelling. Think flavour-forward creations like ‘Tuna Belly & Jersey Royal Crepe’; ‘Octopus, Sweetcorn Chowder & Bean Crock’ and ‘Brill & Toasted Brioche, Champagne Sauce’ from a chef at the top of his game and cooking with complete freedom. We’d make the most of it while you can. Hit the link in our bio to join us.

    Christian Faulkner is a culinary force to be recko

     A very exciting opportunity has come up here on Charlotte Street, we’re looking for a new Assistant General Manager to work across all of the Carousel offerings. This is a hands-on leadership role for someone who thrives in a fast-paced environment where every service is different, if you’re passionate about creating memorable guest experiences and are excited by variety, creativity and the unique pace of life at Carousel then we’d love to hear from you. Hit the link in our bio to find out more about the role and how you can apply.

    A very exciting opportunity has come up here on Ch

     From Tuesday next week, we’re joined by Japanese chef Akihiro Sato on the guest chef pass. Fascinated by the world around him, Akihiro trained at two-Michelin-star Narisawa in Tokyo, where he was exposed to cooking shaped by Japanese nature, seasonality and 𝘴𝘢𝘵𝘰𝘺𝘢𝘮𝘢 culture, and Yamazaki, the revered counter-style kaiseki restaurant, where precision and restraint have become an artform. Akihiro joins us for two weeks as we explore the concept of fūdo — the Japanese idea of climate, soil, culture and sense of place — where standout dishes like ‘Miso-Marinated Cornish Turbot Tempura, Smoked Lettuce’; ‘Aged British Beef Nikujaga, Potato & Celeriac Purée, Braised Leek & Carrot’ and ‘Scottish Girolle Rice, Soy-Marinated Egg Yolk’ are given the Akihiro treatment, think razor-sharp Japanese technique and exceptional local produce from our favourite suppliers, delivering quietly breathtaking results. It’s a compelling menu that draws from home cooking, regional food, 𝘴𝘩𝘰𝘫𝘪𝘯 𝘳𝘺𝘰𝘳𝘪, 𝘬𝘢𝘪𝘴𝘦𝘬𝘪 and the world of tea, reworking those ideas through the foggy lens of UK seasonality. With a permanent London project, Fudo Works, on the horizon, this is your chance to catch this Japanese rising star before he hits the firmament.

    From Tuesday next week, we’re joined by Japanese

     It’s shaping up to be another exceptional weekend over at Ashcombe Estate. Think morning walks through the rolling Wiltshire hills, wild swims in the lake, long lunches that roll into the afternoon, wellness treatments, and fires lit as the sun dips behind the trees. Luxury retreats don’t get much better than this. Taking the reins of the WildKitchen this Saturday is Francesco Sarvonio, who at just 26 is fast emerging as one of London’s most exciting young culinary talents. And with world-class guest chefs like Roberta Hall-McCarron, Christian Faulkner, Ivan Tisdall-Downes plus many more still to join us, the remainder of our summer series is starting to reach fever pitch. We’re down to the very last rooms available, hit the link in our bio to find out more. 𝘐𝘯 𝘤𝘰𝘭𝘭𝘢𝘣𝘰𝘳𝘢𝘵𝘪𝘰𝘯 𝘸𝘪𝘵𝘩 𝘌𝘈𝘜 𝘋𝘌 𝘗𝘙𝘖𝘝𝘌𝘕𝘊𝘌 & 𝘊𝘩𝘢𝘮𝘱𝘢𝘨𝘯𝘦 𝘉𝘰𝘭𝘭𝘪𝘯𝘨𝘦𝘳

    It’s shaping up to be another exceptional weeken

     British produce. Mexican flavour. Uniquely Cometa. This little heatwave calls for a platter of Maldon oysters, a lip-smacking sea bream aguachile and an ice-cold Paloma. If you ask us… We’re here ‘til late, come and get it. 𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

    British produce. Mexican flavour. Uniquely Cometa.

     Barang is back. This week we welcome back the talk of the town Tom Geoffrey and his critically-acclaimed Cambodian-influenced live-fire cooking. Since joining us last summer, Tom followed his week at Carousel with a stratospherically successful seven-month residency in Borough Market, where the deservedly hyperbolic reviews poured in. Now he’s back on Charlotte Street delivering more of the punchy and soulful traditional Khmer flavours that have caused such a stir across the city. Told through a distinctly British, ingredient-focused lens, Barang combines depth of flavour, blow-your-socks-off levels of spice and aromatics so fragrant they’ll have you wishing you could bottle them up for later. Tom runs us through a taste of his menu, from the opening snacks of 𝘔𝘢𝘭𝘥𝘰𝘯 𝘖𝘺𝘴𝘵𝘦𝘳, 𝘓𝘺𝘤𝘩𝘦𝘦 & 𝘊𝘶𝘤𝘶𝘮𝘣𝘦𝘳 𝘎𝘳𝘢𝘯𝘪𝘵𝘢, 𝘑𝘢𝘭𝘢𝘱𝘦ñ𝘰 & 𝘋𝘪𝘭𝘭 𝘖𝘪𝘭‘’ and ‘𝘉𝘦𝘦𝘧, 𝘓𝘦𝘮𝘰𝘯𝘨𝘳𝘢𝘴𝘴, 𝘚𝘩𝘪𝘴𝘰’, to the now-famous ‘𝘋𝘪𝘷𝘦𝘳 𝘚𝘤𝘢𝘭𝘭𝘰𝘱, 𝘑𝘦𝘰𝘸 𝘉𝘰𝘯𝘨 𝘉𝘶𝘵𝘵𝘦𝘳, 𝘗𝘪𝘤𝘬𝘭𝘦𝘥 𝘈𝘱𝘱𝘭𝘦, 𝘊𝘩𝘪𝘤𝘩𝘢𝘳𝘳ó𝘯’ on as a supplement. With the main event; ‘𝘚𝘰𝘶𝘳 𝘊𝘶𝘳𝘳𝘺, 𝘚𝘵𝘶𝘧𝘧𝘦𝘥 𝘚𝘲𝘶𝘪𝘥, 𝘗𝘰𝘳𝘬 & 𝘗𝘳𝘢𝘸𝘯, 𝘚𝘮𝘰𝘬𝘦𝘥 𝘛𝘰𝘮𝘢𝘵𝘰, 𝘊𝘰𝘶𝘳𝘨𝘦𝘵𝘵𝘦, 𝘙𝘦𝘥 𝘑𝘢𝘴𝘮𝘪𝘯𝘦 𝘙𝘪𝘤𝘦‘ before we finally finish things off with the ‘𝘚𝘵𝘳𝘢𝘸𝘣𝘦𝘳𝘳𝘺 & 𝘒𝘢𝘮𝘱𝘰𝘵 𝘗𝘦𝘱𝘱𝘦𝘳 𝘚𝘰𝘳𝘣𝘦𝘵, 𝘛𝘢𝘮𝘢𝘳𝘪𝘯𝘥 𝘊𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘮𝘰𝘶𝘴𝘴𝘦, 𝘉𝘭𝘢𝘤𝘬 𝘚𝘦𝘴𝘢𝘮𝘦 𝘊𝘳𝘶𝘮𝘣𝘭𝘦’. Trust us, it’s as good as it sounds. Hit the link in our bio to secure your spot at the table, while you still can.

    Barang is back. This week we welcome back the ta

     At Pipis Kiosk, Canadian chef Jordan Clay celebrates the wild, untamed bounty of the Tasman Sea with seafood that goes from boat to plate in the blink of an eye. After honing his craft in Tom Aikens’ Michelin-starred kitchen, Jordan headed to the other side of the world to transform a humble beachside kiosk into one of Australia’s most exciting seafood destinations. Jordan’s menu for his week at Carousel follows a similar approach, with best-in-class seafood coming straight from our trusted suppliers, treated with a lightness of touch that lets standouts like ‘BBQ Prawn, Seaweed Beurre Blanc’; ‘Calamari Skewers, Ink Sauce’ and ‘Steamed Pollock, Grilled Lettuce Sauce, Macadamia Crunch’ do the talking. Jordan’s cooking is all about letting great produce lead the way. A little fire, a little smoke, a good sauce and a healthy respect for whatever the sea has decided to send in that day. In a city as food-obsessed as Melbourne, it takes something extra-special to cut through the noise yet Pipis Kiosk does exactly that.

    At Pipis Kiosk, Canadian chef Jordan Clay celebrat

     Next week, Barang is back on Charlotte Street as Tom Geoffrey joins us with more of his critcially-acclaimed Cambodian-influenced live-fire cooking. Delivering the punch and soul of traditional Khmer flavours through a distinctly British, ingredient-focused lens, Tom’s food combines depth of flavour, blow-your-socks-off levels of spice and aromatics so fragrant they’ll have you wishing you could bottle them up for later. We’re talking ‘Sour Curry of Stuffed Squid with Pork, Prawn Glass Noodles, Smoked Nutbourne Tomato, Pea Aubergine, Steamed Red Jasmine Rice’ and ‘Num Pang of Khmer Style Char Sui, Chicken Liver Parfait, Pickled Mussels & Fermented Fennel’. With a first permanent spot opening in Soho this autumn, we jumped at the chance to have him back for round two. Excited? You should be. Hit the link in our bio to join us.

    Next week, Barang is back on Charlotte Street as T
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    WildKitchen7thJune-8

    Ashcombe Estate x Carousel
    Ashcombe Estate, Wiltshire, May-Sept 2026

    DSC09438

    Guest Chefs
    Our revolving line up of international guest chef residencies

    Events Photo

    Cometa

    Contemporary Mexican Seafood

    Tuesdays to Saturdays, 12pm ’til late

    PAIRED_SERPENTINE_HAAI_PARR_v5_45_STILL

    {PAIRED} HAAi x Ellen Parr (Lucky & Joy)

    {PAIRED} lands at the Serpentine for the final of our three-show summer series

    29th August, The Magazine, Serpentine North

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    No.23 x Chuck’s

    cocktails & smashburgers

    Tuesdays to Saturdays, 5pm ’til late, walk-ins only

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    Gift Cards

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    Merch

  • Given the lockdown restrictions in London, we’re currently closed, but we have lots of great chefs and experiences lined up for 2021 so sign up for pre-sale tickets or purchase a gift card and you’ll be first in line when we’re back open.

    Thank you for all your support during this mad year.

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