Kitchen Table

Kitchen Table, London 70 Charlotte Street - London

Now open
European
• British
• Sit down

91/100
Recommended by 2 people
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Ratings and reviews

91
/100
Based on 955 ratings and reviews
Updated

Ratings of Kitchen Table

TA

Trip
Last update on 09/11/2023
4,5
181 Reviews
Google
Google
Last update on 15/12/2023
4,6
180 Reviews
Foursquare
Foursquare
Last update on 14/01/2023
4,2
70 Reviews
Facebook
Facebook
Last update on 15/11/2019
4,8
41 Reviews
Zomato
Zomato
Last update on 14/01/2023
3,9
18 Reviews
Squaremeal
Squaremeal
Last update on 29/05/2023
4,5
6 Reviews

T

Tock
Last update on 29/05/2023
5,0
2 Reviews

RG

Restaurant guru
Last update on 26/09/2021
4,5
363 Reviews
Yelp
Yelp
Last update on 28/11/2019
4,5
34 Reviews

AT

Appointment trader
Last update on 28/11/2021
5,0
7 Reviews

Available menus

Reviews

Zomato
RaphaEspíritoSanto
+5
Amazing place in London. I love the food. can’t wait to come back here again. Congratulations to the staff.
11 months ago
Zomato
Mishty Kaushik
+5
I went to the Kitchen Table for a lunch date with my friends. This place has really fine a good interiors. This place is really good for dates. It has good view.

The sushi and fish is very delicious.

You guys should definitely visit this outlet.
Jun 23, 2019
Zomato
Alicia.item
+5
I’ve been here 3 times and keep wanting to come back for more! Food is always good and watching the food being prepared in front of you is an added bonus. The last time I went the bread was served with bacon butter which was delicious (diet can start never!) 😂
Apr 21, 2018
Zomato
Quiet Eating
+5
Non-descriptive it is. Kind of a mouthful as well.  Although, it is better than alternatives I have seen.  The Fire Station, Low Slow & Juke and Wing Zone spring to mind.  At least the name does not lend itself to abuse as easily as the aforementioned.  . The concept at Kitchen Table is simple.  You eat what is put in front of you.  I applaud the spread of no choice menus throughout London.  In my years in Japan, it was actually fairly usual to see ultra specialization in types of cuisine coupled with absolute trust in the chef’s taste.  You don’t question the sensei (master) in Japan.  That is unless you would rather be subject to a frosty welcome.
Jul 25, 2017
Zomato
Becks Dobson
+5
Hidden behind a curtain at the back of a buzzing hotdog and champagne bar, you'll find Kitchen Table. An open kitchen flanked by just 19 high seats and proud owners of a Michelin star. It's been on my list forever and so I was extremely excited to head down last Wednesday as a sort of pre-birthday adventure (hello 27 this Wednesday!). As early birthdays go, this one was pretty special.

James and the team at Kitchen Table like to do things a little differently. There's no menu to choose from - just a list of 14 or so daily changing dishes chalked onto a wall on one side of the room. No lengthy descriptions here either, just single words of the main ingredient, adding a tangible layer of mystery. There's no waiting staff either - the six or so brilliant chefs who work diligently in front of you serve you the dishes themselves, taking time to explain each element and then checking in later with you to answer any questions you may have. And there's Ben, the restaurant manager, who's happy to dish out extra bread, persuade your dubious boyfriend that the 2013 Chateauneuf du Pape is actually pretty good, and give you a last glass of Kummel at the end.

But first, we cracked open a bottle of champagne. Smooth, light and crisp, it was the perfect accompaniment for the first few of the dishes. Shall we begin?

The opening plate was a hand-dived scallop from Orkney. First shown to us before it was shucked, we then watched as the chefs whirled around each other in a dance of pure fluidity, each knowing exactly what to do and when. (We later asked James how they each knew what to do given the menu changes every day and he said it was a combination of rehearsal and common sense). Diced and raw, it was accompanied by an elderflower and cucumber vinegar, elderflower tea and topped with the elderflowers themselves. Light, fresh and the perfect balance of sharp and sweet.

Next came this delightful little crisp. Potatoes are juiced, dehydrated and the fried. The Scottish salmon is salted and smoked on the Norfolk coast, and then added to the crisp with sour cream, brown sugar and chives. This is one smart little snack and chomped in three or so bites. Eagerly.

The third course was chicken. Crispy chicken skin was lightly spread with rosemary mascarpone and then topped with a rich, flavoursome bacon jam. The saltiness of the main elements was lifted by the creaminess of the cheese and the rosemary brought everything together.

The fourth dish was Parkerhouse. Everyone was clueless until chef Rich explained that it's a type of bread, invented in Boston, made with milk so that the inside is soft and sweet and the crust crispy. It was grilled over charcoal and served with duck liver parfait, drizzled with pickled plum syrup and cherry. P and I took two rolls each, as did the girls next to us. At one point, a Kitchen Table first apparently, our sitting had demolished the entire set.

Then came mackerel. Line caught in Cornwall and whisked to the city that morning, it was diced and served raw, seasoned with oil and salt. It sat on an oyster emulsion and was surrounded by Isle of Wight tomatoes: some dehydrated, some fresh and some as a thin jelly, with oyster basil herbs. The fish, as to be expected, was light and the tomatoes done three ways were an interesting addition. Having never had jellied tomatoes, the clear layer lent an interesting texture to the plate.

At this stage, we moved onto the red wine. Having a boyfriend who loves wine as much as me but is infinitely more knowledgeable can be both a blessing and a curse. We spotted a pretty special Chateauneuf de Pape on the menu but with a 2013 vintage (a year known for bad weather and bad wine in France), and so P was reluctant. Ben, the restaurant manager, insisted it was up to par and that we should try it and so, after some back and forth, we did. And of course, it was divine. Chosen by Sandia Chang, wife of chef James, it was smooth and light and everything we could have asked for for the next set of dishes.

Dish six was monkfish. Like most people, I was expecting a normal cut but instead we were served the liver. A large organ that grows near the fish's head, it was pan fried and served with white asparagus from the Wye Valley, champagne butter and green strawberries and it was delicious. With a melt in the mouth texture, it's been likened to the foie gras of the sea, all meaty and rich.

Next up was duck. Using the hearts and gizzards of the birds slaughtered that day (whose livers we'd eaten with the Parkerhouse bread), they were roasted in brown butter over charcoal and served with cabbage with pickled Japanese rose petals. For sweetness, there was yoghurt and raspberries. As someone who doesn't eat much duck, I wasn't expecting to love this as much as I did. The rounded flavours of each element worked together so seamlessly, I could have eaten whole plates of this.

Then came another duck dish. This time, the breast. Cooked in the pan and roasted over charcoal again with a meaty sauce made from the bones. Drizzled with sesame seed puree - which I'm not usually a fan of but, of course, went hand in hand - and carrots. You know what? I think I'm starting to come around to duck.

It was at this point that we were segueing towards the sweet end of the menu. Eight dishes down, we weren't full but pleasantly sated, thanks to the change in flavours and textures. And so I was ready and waiting for the Gloucester. The cheese was melted into a dish similar to risotto with sprouted greens and barley, pipped with redcurrants for a brilliantly sharp bite. This was delectable comfort food at its best and something I could eat with a large spoon from a large pot for hours on end.

And here's where my photography taking went a little awry. I continued to diligently take notes (always one for documentation) but I seem to have skipped on the photos and dived straight into some of the dishes. Which is why I have no proof of beetroot. It was made into a marmalade, infused with woodruff for a herby, garden flavour and then served on a sour cream ice cream which was just simply divine. The smooth-but-not-sweet was thick but not cloying and a great balancer for the tart beet.

I didn't get a picture of elderflower either which was fried in tempura batter and served with elderflower cordial and sorbet. The perfect palate cleanser, of course, with the added activity of snapping the elderflower into bitesize chunks and feeling the crisp batter flake off in your mouth.

I did get a snap of the strawberry with liquorice yoghurt ice cream. For someone that is definitely not a liquorice fan (too many childhood memories of Bassett's Allsorts), it was never going to be my favourite but I did like it. There was tuile, too, to snap and crumble into the bowl and the granita added icy freshness without being too saccharine. I just wish I could remember quite what was in it.

And then there was caramel. A tiny cup of caramel ice cream, in a chocolate mould with a cookie base. This was sheer childhood indulgence at its best and unfortunately something that we all snaffled far too quickly to photograph.

And finally, came vanilla. Delicious squares of homemade vanilla fudge served on a ubiquitous slate and with a final thank you to and from the chefs. Fourteen wonderful courses now at an end.

This has been a particularly gushing write up, I know, but I honestly feel that Kitchen Table was one of the best dining experiences I've had. From the sheer brilliance of the menu, the great wine, the interaction of the chefs, the whole package is one I'm dying to complete. There was a guy who'd been 30 times - perhaps I could try and beat his record?
Jun 19, 2016
Zomato
Lesley Pittaway
+4.5
Fun, creative and utterly delicious, Kitchen Table has been one of my favourite London dining experiences to date.

Hidden behind a velvet curtain down the back of Bubbledogs, I was unsure of what to expect. However, the entire evening was a complete pleasure and I did not even mind undergoing the four hour tasting menu alone. This probably came down to the fact that the seating arrangements are counter-style so I was never left to distinctly feel as though I was dining alone. Furthermore, service is fun, friendly and professional, which made me feel completely at ease.

On the evening I attended, we were treated to 17 individual courses (inclusive of optional add-ons). Everything is plated in front of the diners and the chefs serve the guests directly. Dishes strive to showcase quality British ingredients and it was explained that dishes each evening are basically developed off-the-cuff in accordance with what is available and good at the time.

Despite the fact that elements from many of the dishes are carried across from previous service, I was amazed by just how delicious, inspired and well-executed everything was. An absolute highlight was the Perigord truffle course. And the oyster…and the crab…and the scallop…and the rhubarb…don’t make me choose!
May 31, 2016
Zomato
Alexandra C
+4.5
I took my boyfriend to Kitchen Table at Bubbledogs back in April for his birthday dinner to offer him a dining experience that was a little different. Having toyed around with the idea of pursuing culinary school in my early teens, and watched numerous episodes of Hell's Kitchen, I have always wanted to sit at the chef's table at a restaurant to be able to see where all the magic and drama happens. Kitchen Table at Bubbledogs is the perfect remedy if you're looking for some great food, with a little special twist to it. The restaurant being located behind black curtains inside the Bubbledog restaurant just adds to the surprise element of the whole experience.
Jun 09, 2016
Zomato
Lesley Pittaway
+4.5
Fun, creative and utterly delicious, Kitchen Table has been one of my favourite London dining experiences to date.

Hidden behind a velvet curtain down the back of Bubbledogs, I was unsure of what to expect. However, the entire evening was a complete pleasure and I did not even mind undergoing the four hour tasting menu alone. This probably came down to the fact that the seating arrangements are counter-style so I was never left to distinctly feel as though I was dining alone. Furthermore, service is fun, friendly and professional, which made me feel completely at ease.

On the evening I attended, we were treated to 17 individual courses (inclusive of optional add-ons). Everything is plated in front of the diners and the chefs serve the guests directly. Dishes strive to showcase quality British ingredients and it was explained that dishes each evening are basically developed off-the-cuff in accordance with what is available and good at the time.

Despite the fact that elements from many of the dishes are carried across from previous service, I was amazed by just how delicious, inspired and well-executed everything was. An absolute highlight was the Perigord truffle course. And the oyster…and the crab…and the scallop…and the rhubarb…don’t make me choose!
Apr 07, 2016
Zomato
Gen.u.ine.ness
+4.5
Kitchen Table at Bubbledogs has been on my list of restaurants to go to for a very, very long time. It came highly recommended by endoedibles when I met up with him for lunch at the Fat Duck back in 2014. He reckoned that this was the best meal he had during his trip to London up to that point. High praise given that he had been hitting up pretty much every single top restaurant there is in London during his trip. Of course, getting a reservation here would prove to be tricky. Very soon after his tip, the restaurant was awarded a Michelin star making it even more difficult to get a table without booking a fair bit in advance.
Mar 15, 2016
Zomato
Boozy Bunch
+5
I’m going to let you in on a little secret. There’s a great fine dining restaurant hidden behind the popular London restaurant Bubbledogs. Ever wonder why they have that glorious “&” everywhere? It’s for & Kitchen Table. In reality, it’s not that much of a secret. It got a Michelin star in 2015, so it’s been a rising star of the foodie scene for awhile. The chef, James Knappet, and the sommelier, Sandia Chang, are an amazing (married) duo who have worked at some of the top restaurants around the world, and they came to London and opened their own restaurant. I don’t just like this restaurant; it’s probably my favorite fine dining restaurant in London (I’ve been four times), which is why I thought it would be the perfect choice for my first blog post for The Boozy Bunch.
Dec 10, 2015
5
Sabrina Goodlife
+5
Absolute top tier experience at Kitchen Table. One of my favourite ever fine dining experiences. The food was precise, beautifully presented, creative, and fundamentally delicious. Probably the best lobster dish I've ever had and supremely tender lamb - we are both fine dining lovers and were so impressed. Atmosphere is of course high end but is relaxed and allows for interacting with the chefs and other diners. Service was excellent: adaptive, friendly, and on point. Some details with service made this an extremely memorable experience. I can't find any faults and at £200 for the tasting this represents remarkable value for a 2 star restaurant. A must visit. I will most definitely return next season.
5
Tiffany Davey
+5
This place is THE place. Some chef’s create dishes because they look good, are trendy and cater to the people. Chef James creates food from the heart. Each dish embraces the seasons and reaches for local ingredients; which is the best menu to eat from. The whole staff is like a fine tuned orchestra, making the experience not only top tiered but extraordinary! Not one staff member didn’t contribute to making our evening a memorable one (even the guy putting out plates for chef was amazing!) If you are fortunate enough to get a reservation enjoy every moment! Great conversation with Chef and all his right hand people! An amazing bar tender and I could fan girl all day about this place. I wouldn’t hesitate to come again!
5
Ema Pajic
+5
The food was delicious, and I loved the concept where you get snacks and then go to the dining room for the rest of the meal. The vibe was great as everyone was sitting across one large table, and seeing your food getting prepared was amazing, too.
5
Karim Amuludun
+5
One of the best restaurants in London and worthy of a show stopper meal to celebrate a special occasion. From start to end we were well looked after by the whole team. Food was inventive and seasonal with each course introduced by the chefs. We can’t wait to visit again. If possible, request the seats closest to the grill for the most interaction with the chefs.
5
Joe Walker
+5
We came here last week having originally visited prior to the Michelin stars and when bubbledogs occupied the front half of the restaurant in early 2018. The food was immaculate as expected. Really delicious courses throughout and exactly at the level you would expect for 2 Michelin stars. The sitting in the cocktail bar (where bubbledogs used to be) for the first few courses is really nice and goes well with a pre dinner drink However, for dessert they do then also move you back to the cocktail bar for the final two dessert plates with the aim of you ordering a post dinner drink. Everyone has their own opinion but for me I didn’t like this, I would far prefer to finish my courses at the main table. Perhaps this is because I’m not really a post dinner drink person but it did feel a bit like trying to get you to order more drinks. Besides this a great dinner.
5
Rodrigo Roim
+5
There’s no place like Kitchen Table. They have everything you’d expect from a great restaurant, but the highlight is the experience they provide on top of it. Their staff was the nicest and most genuine I’ve seen anywhere and I can’t wait to be back to London so I can visit again.
5
Marko Punčikar Opitz
+5
Without any doubt, the best restaurant experience I have ever had. Amazing food, wine and music. Absolutely wonderful to be able to watch such a group of professionals while they do the magic with the food for you, that level of dedication to every detail is amazing. If you ever get the chance to visit Kitchen table make sure you go there!
5
Stuart Rhodes
+5
This was a masterclass on how to deliver an exceptional dining experience from start to finish. For anyone wanting to have a very memorable evening with them truly knockout food & drink, I would highly recommend.
5
Socrates Charisis
+5
A fascinating, 5 hour, tasting experience. James Knappett, the chef-owner and the team are one of a kind. Highly skilled, energetic, with tons of knowledge. A place where you get to interact not only with stunning courses but also with the ones who make them. A warm, friendly and welcoming environment is waiting for you to experience. Professionals, extremely respectful and knowledgeable people at your service, willing to help with any questions or request. This is the best 2 Michelin Star restaurant we've been so far. See you again, Socrates
5
Emilie Colgan
+5
INCREDIBLE!! Absolutely delicious food with an incredible staff. The surroundings and the mood of the restaurant was also amazing! 100% recommend and worth the price.

Description

Timetable

Now Open
Monday:
Closed
Tuesday:
06:00 PM - 11:30 PM
Wednesday:
06:00 PM - 11:30 PM
Thursday:
06:00 PM - 11:30 PM
Friday:
06:00 PM - 11:30 PM
Saturday:
06:00 PM - 11:30 PM
Sunday:
Closed

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