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 #michelinstarred

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 #michelinstar