Join us for an evening engineered by Charlie Tayler (Head Chef of Michelin-starred Aulis) and our own Elliot Osborn for a 12-course experience where two radical philosophies collide.
Conceived over the cold precision of SOMA’s stainless-steel counter, this collaboration fuses our signature techniques with Charlie’s culinary expertise. To give a glimpse into what the evening will entail, Elliot’s precise Lemon Verbena Sake Martini is locked in combination with a smoked cod’s roe caviar cake. And a powerful Charred Leek Tequila, Saffron Highball meets the textural depth of Dorset blue lobster, black garlic, and Gondhoraj.
This will be an exclusive event: with only 12 coveted seats available across two sittings (6pm and 8.30pm) on Monday, 10th November at SOMA Canary Wharf.
