Muse by Tom Aikens Menu

£195 pp

2 Courses £160pp or 3 Courses £195 pp

£195pp

£105 pp

2 Courses £160pp or 3 Courses £195 pp

Snacks inspired by the seasons. This stems from my recollection of being in the garden with my mother and picking anything that was edible.

The number 3 is a mystical & spiritual number featured in many guises & Folklores. 3 wishes, 3 lives, 3 guesses, 3 little pigs, 3 bears, 3 Billy goats gruff. Therefore 3 snacks will always be better than 2.

Ricotta, Fig, Broad Bean Many miles have been travelled, and countless hours have been spent during my ongoing quest to find the very best of British producers to supply Muse with ingredients. We celebrate Old Hall Farm as one of them, because it’s just down the road from where I grew up in Norfolk.

The comfort and satisfaction I get from making and eating bread stems from a long journey with many memories along the way. To me, it means comfort, satisfaction, sharing, connection, love and of course the joy you receive from the actual eating of bread.

Asparagus This is one of the teams happiest times of the year, as asparagus is a real sign that we are coming into an abundance of new seasonal produce and spring is finally here, symbolising new beginnings and the first of the green shoots of life.

Snail, Garlic, Red Wine The humble snail, slow moving but certainly packs a punch in flavour. Cooking under renowned chef Pierre Koffmann, I fell in love with the art of preparing this wonderful garden creature.

Monkfish, Elderflower, Broccoli This dish has the very best produce from the very beginning of the year to almost the end, it shows how fanatical we are about sourcing & preserving.

Guinea Fowl, Peach, Beans The very first time I ate this dish was at my mother in law’s home in the sunny foothills of Provence over 15 years ago. It looked like a very simple dish but the combination of flavours from the peach, Beaume de Venise and guinea fowl was incredible. It’s a secret family recipe and one that I am very glad to have…

When Tom was much younger, he was a little impatient when asking “what’s for dessert?” His mother would always respond wait & see… All I will say is that it is a sweet delight!

Strawberry, Sticky Rice, Thai Basil As a child, I remember the first taste of summer with beautiful, sweet strawberries laid out in long rows ready to be picked, filling your basket as much as you like, or in my case my mouth! Sweet summer memories of family outings are forever embedded, and we hope this dish leaves you with a memorable one with an Asian twist.

Snacks inspired by the seasons. This stems from my recollection of being in the garden with my mother and picking anything that was edible.

The comfort and satisfaction I get from making and eating bread stems from a long journey with many memories along the way. To me, it means comfort, satisfaction, sharing, connection, love and of course the joy you receive from the actual eating of bread.

Ricotta, Fig, Broad Bean Many miles have been travelled, and countless hours have been spent during my ongoing quest to find the very best of British producers to supply Muse with ingredients. We celebrate Old Hall Farm as one of them, because it’s just down the road from where I grew up in Norfolk.

Asparagus This is one of the teams happiest times of the year, as asparagus is a real sign that we are coming into an abundance of new seasonal produce and spring is finally here, symbolising new beginnings and the first of the green shoots of life.

Monkfish, Elderflower, Broccoli This dish has the very best produce from the very beginning of the year to almost the end, it shows how fanatical we are about sourcing & preserving.

Guinea Fowl, Peach, Beans The very first time I ate this dish was at my mother in law’s home in the sunny foothills of Provence over 15 years ago. It looked like a very simple dish but the combination of flavours from the peach, Beaume de Venise and guinea fowl was incredible. It’s a secret family recipe and one that I am very glad to have…

Lemon, Buckwheat, Verbena When Tom was much younger, he was a little impatient when asking “what’s for dessert?” His mother would always respond wait & see… All I will say is that it is a sweet, seasonal delight!

Strawberry, Sticky Rice, Thai Basil As a child, I remember the first taste of summer with beautiful, sweet strawberries laid out in long rows ready to be picked, filling your basket as much as you like, or in my case my mouth! Sweet summer memories of family outings are forever embedded, and we hope this dish leaves you with a memorable one with an Asian twist.

Snacks inspired by the seasons. This stems from my recollection of being in the garden with my mother and picking anything that was edible.

The comfort and satisfaction I get from making and eating bread stems from a long journey with many memories along the way. To me, it means comfort, satisfaction, sharing, connection, love and of course the joy you receive from the actual eating of bread.

Ricotta, Fig, Broad Bean Many miles have been travelled, and countless hours have been spent during my ongoing quest to find the very best of British producers to supply Muse with ingredients. We celebrate Old Hall Farm as one of them, because it’s just down the road from where I grew up in Norfolk.

Monkfish, Elderflower, Broccoli This dish has the very best produce from the very beginning of the year to almost the end, it shows how fanatical we are about sourcing & preserving.

Guinea Fowl, Peach, Beans The very first time I ate this dish was at my mother in law’s home in the sunny foothills of Provence over 15 years ago. It looked like a very simple dish but the combination of flavours from the peach, Beaume de Venise and guinea fowl was incredible. It’s a secret family recipe and one that I am very glad to have…

Strawberry, Sticky Rice, Thai Basil As a child, I remember the first taste of summer with beautiful, sweet strawberries laid out in long rows ready to be picked, filling your basket as much as you like, or in my case my mouth! Sweet summer memories of family outings are forever embedded, and we hope this dish leaves you with a memorable one with an Asian twist.

Tom’s Barrel 5y old aged for 24 months

Maker’s Mark, Schofields’s dry Vermouth, Antica Formula, Angoustura

William Saintot 1er Cru,Blanc de Noir, Tom’s Cassis syrup

Dalston, London- 330 ml