Winnie's

3rd – 7th December  |  One sitting at 7:00pm

A new California icon in the making, Winnie’s is the next bold chapter for certified Young Gun Jacob Harth and his partner in crime David Sisler (Saison**, SingleThread***). Jacob’s extraordinary talent (recommended to us by none other than Jeremy Chan) first drew acclaim at Erizo, a West Coast sensation named one of America’s Best New Restaurants for its 20-course seafood tasting menu. He then took his innovative approach to Brooklyn’s Place des Fêtes, the latest from the team behind Michelin-starred Oxalis. 

Now, he’s bringing his Pacific vision to life at Winnie’s. This soon-to-be-landmark restaurant may be named for his daughter, but it’s rooted in pure reverence for the ocean. Jacob’s commitment runs deep; he’s often found foraging gooseneck barnacles, diving for butter clams, and pulling fresh seaweed straight from the shore. 

Back in the kitchen, his creations like ‘caviar cured in kelp with chicken wing and sansho pepper’; ‘purple varnish clams, pork jowl and potato dashi’; and ‘BBQ lassen trout with dried scallop’ celebrate the bounty of the Bay Area in true bar-raising fashion. 

Winnie’s is set to open in 2025, but until then, join us at Carousel for an exclusive preview of their vision, brought to life with the best of British produce to honour the local environment.