IAmuse
Diver Scallop, Saffron, Viola
A single scallop, cured for ninety minutes in kombu, resting in a saffron beurre blanc. The first taste of the room.
Pairing · 2019 Muscadet · Loire
Twelve seats · One seating · Wednesday to Saturday
Dinner,
by candlelight.
A single tasting menu of nine courses, cooked over fire in a room of twelve seats. No à la carte. No music. One conversation.
19:30 · every serviceChef Sofia Marceau
Prologue
"We cook for the twelve people in the room, and only for them. The rest of the world can wait a night."
Chef Sofia Marceau · founder
IAmuse · Course 1 of 3
Tonight's tasting
Three moments,
nine courses.
Below are three of the current menu's courses. The remaining six change with the market each Tuesday.
IIMain
40-Day Aged Rib, Bone Marrow
Aberdeen rib on the bone, aged forty days, cooked over vine cuttings and finished with a marrow reduction and one sprig of thyme.
Pairing · 2012 Barolo · Piedmont
IIIDessert
Black Cocoa, Forest Fruits, Gold
Single-origin Peruvian cocoa, wild berries picked that morning, and a leaf of gold. Served with a dark coffee from Yirgacheffe.
Pairing · 10-year Sauternes · Bordeaux
The room
One
seating.
Twelve seats around a long walnut counter. The kitchen is the other side of the counter. Everyone starts at seven-thirty and leaves together, three hours later.
- Seats
- 12
- Courses
- 9
- Service
- Wed – Sat
- Price
- £240 pp
- Pairing
- £150 pp
- Duration
- 3 hours
"Four hundred bottles.
Zero list.
The sommelier asks two questions."
— Théo Alençon, head sommelier
Reservations
Twelve seats,
released weekly.
The next four weeks open every Monday at 10am. If tonight is full, we keep a short standby list — leave a number, we call by 4pm.