![]() ![]() The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is used to store the user consent for the cookies in the category "Other. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Refined, majestic and ingeniously clever, Tom Aikens creates a dining experience unlike any other.Īddress: 38 Groom Place, Belgravia, London SW1X 7BA ![]() Bizarre, uncanny yet indisputably beautiful. On the First Floor, meanwhile, Korner has created the fresh feel of a Nordic fairy-tale with chalky tones that compliment the rose gold seating, bouclé fabric and softly lit, mirror-lined walls. Bright-coloured furniture brings a touch of 1950s brilliance to the country pub interior, while features such as a fuchsia and turquoise entrance console create a dazzling, Willy Wonka-esque playfulness. The Ground Floor invites with warming autumnal tones and deep wood panelling. Muse is set in a converted Georgian mews house and stages a mismatch of styles designed by Rebecca Korner at Körner Interiors. The décor, likewise, is eclectic and intriguing. Aikens flexes his experimental wizardry with finesse: his savoury cauliflower ice cream, turbot bone sauce and home-scent fresh bread served with two butters – one chicken flavoured – are sure to impress. Diners can look forward to innovative combinations of locally sourced ingredients: honey jelly with Norfolk ricotta, Armagnac-braised langoustine with rosemary apples and, perhaps most visually stunning of all, a peony-purple dish of beetroot and pine. This is a formal restaurant not without a sense of humour, where each dish plays a delectable melody with the senses. Dishes are bold, fun and teasing, but with a whiff of fragility, like they are still realising themselves from their founding memories. His likings and loves – a fascination with fire, a fondness for beetroot – tingle on our tongue and kindle the sleepy echoes of our own childhood memories as we taste the magic anticipation of dessert in ‘Wait & See’ or family trips to the seaside in ‘Muddy flats & bacon’. We explore Tom’s Norfolk roots through his food as the finest East Anglian produce takes us back to his earliest infant memories. ![]() Plates range from homages to classics like steak and chips to adventurous treks into gastronomic invention. Whether guests opt for a spread of three, six or ten courses, each dish guarantees a dining experience that is absolutely first-rate. Elliptical subheadings sound more like poem titles (‘Wait & See’, ‘Neither black nor white’, ‘The essence’) to precede brief, dreamily descriptive introductions of each course, along with the names of starring ingredients which Aikens lists as pondering afterthoughts. These ‘menus’ read more like storybooks-cum-scrapbooks, organic musings of food’s past and its place in the present. Choice is pared back at Muse as Tom offers three carefully curated tasting menus. ![]()
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