Once known for its unique approach to Middle-Eastern cuisine, THE TENT (at the End of the Universe) has unveiled a new and radical menu. With this new chapter, Chef John Javier draws inspiration from cuisines he has honed throughout his career, from traditional Chinese cuisine to classic French bistronomy.
With an illustrious background at prestigious establishments such as Happy Paradise in Hong Kong, Momofuku Seiobo, Quay, and Assiette, Chef Javier’s creative brilliance shines through in every dish.
With this new menu, THE TENT, a well-kept secret among London’s culinary connoisseurs and creatives, will continue offering visitors an unparalleled experiential journey through food, drink, ambience, and entertainment, all under one roof.
This new menu, free of the boundaries of set cuisines, will embody the concept’s ethos of innovation and freedom, ensuring that each dining experience is as unique and unforgettable as the last.
Highlights of the new menu include:
- Scallop Silks with Green Nahm Jim
- Wagyu Striploin with Malt Pickled Onion, Enoki, and Ash
- Mushroom Shish with Marmite Glaze
- Roasted Bone Marrow with XO and Fried Bao
- Gently Poached Chicken with Orzo and Shiitake Brodo
- ‘Cacio e Pepe’ Cheung Fun
Guests will be immersed in THE TENT’s unique, galactic-inspired interior, an experience further enhanced by a ground-floor DJ booth that sets the tone Thursday through Saturday and weekly live jazz performances on Wednesdays.
Downstairs, in 17 Little Portland Street’s private basement, is the Chef’s Studio, a private dining experience offering a tasting menu for parties up to 12 pax.
The menu, a fusion of the cuisines and cooking styles loved by John, will be served by the chef himself, family-style.
An exclusive drinks selection perfectly complements the new menu. A curated wine list focuses on natural wines from Europe alongside a refined collection of Japanese whiskies, mezcals, and non-alcoholic herbal infusions.
House cocktails, each named after iconic London nightclubs, feature innovative ingredients like chardonnay grape skin vodka paired with pandan and pink pepper.
Reservation Information: Reservations for a la carte dining can be made via the website. John Javier’s Chef’s Studio experience at The Tent is now available to book for up to 12 people. Reservations can be made by contacting [email protected], and must be made at least 7 days in advance. Bookings are subject to a minimum of 8 guests on Wednesdays and Thursdays and 4 guests on Fridays and Saturdays.
Chef’s Studio Opening Hours: Wednesday – Saturday, 8 pm – 10:45 pm
The Tent Address: 17 Little Portland St, W1W 8BP
The Tent Opening Hours: Wednesday – Saturday, 7 pm – late
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