An intimate 12 seater counter dining experience, led by Head Chef Luke and his two brothers, Nat and Theo Selby, serving a monthly evolving menu combining British produce, Japanese techniques with French training.
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Evelyn’s Table
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+44 7921 336010
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Evelyn’s Table, The Blue Posts, 28 Rupert Street, London, United Kingdom, W1D 6DJ
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Dutch
Dutch
English
Arabic
French
Spanish
Portuguese
Deutsch
Turkish
Italiano
Russian
Romaian
Portuguese (Brazil)
Greek
🌳 Planted 71 Trees 🍽️ Served 41 Meals
ROO $0.07
ROO $0.07
Actueel
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From October 17th until the end of the year, our intimate 12-seater counter dining experience will be open for Friday lunch.
Reservations are now available through December 30th. Link in bio to book.From October 17th until the end of the year, our intimate 12-seater counter dining experience will be open for Friday lunch. Reservations are now available through December 30th. Link in bio to book.
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Cornish Bluefin Tuna, Aubergine, Brown Butter
Bluefin tuna has returned to British waters, and we serve it at its peak. Lean loin is sliced paper-thin and brushed with a glaze of reduced red pepper, aged Japanese soy, and rice vinegar. Beneath, smoky aubergine caviar with balsamic, garlic oil, and toasted cumin provides depth, while rosemary-infused brown butter—a nod to Mangal 1’s patlican salata—ties the dish together.
Limited seats available in September.
#evelynstable #michelin #michelinstarredCornish Bluefin Tuna, Aubergine, Brown Butter Bluefin tuna has returned to British waters, and we serve it at its peak. Lean loin is sliced paper-thin and brushed with a glaze of reduced red pepper, aged Japanese soy, and rice vinegar. Beneath, smoky aubergine caviar with balsamic, garlic oil, and toasted cumin provides depth, while rosemary-infused brown butter—a nod to Mangal 1’s patlican salata—ties the dish together. Limited seats available in September. #evelynstable #michelin #michelinstarred0 Reacties 0 aandelen 340 Views 0 voorbeeld -
Our Scottish Turbot, aged and brined in miso, steamed and brushed with smoked chicken fat — paired with English baby artichokes cooked barigoule, crispy garlic artichokes, and wilted spinach from @bedlamfarmsorganic.
A stuffed chicken wing is cooked on the konro and glazed in black garlic tare, with tarragon aioli and girolles – adding earthiness and depth.
A nod to a dish from Seamus’ early days at Muse – now reimagined.
#evelynstable #michelin #michelinstarOur Scottish Turbot, aged and brined in miso, steamed and brushed with smoked chicken fat — paired with English baby artichokes cooked barigoule, crispy garlic artichokes, and wilted spinach from @bedlamfarmsorganic. A stuffed chicken wing is cooked on the konro and glazed in black garlic tare, with tarragon aioli and girolles – adding earthiness and depth. A nod to a dish from Seamus’ early days at Muse – now reimagined. #evelynstable #michelin #michelinstar0 Reacties 0 aandelen 354 Views 0 voorbeeld
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