The evening format is nine courses at £125 per person, with an optional wine pairing at £95. Each course takes a British ingredient and applies Thai preparation or flavour — think jungle curry with British beef tongue, crab with caviar, or monkfish with a Thai-inflected sauce. The menu changes seasonally, driven by what is available from British farms and Desiree's family's own land. Reviewers consistently describe it as unlike any other Thai meal in London.
Tips from diners
The wine pairing at £95 is well-curated and matches each course thoughtfully. It is worth it if you want the full experience rather than choosing your own bottles.
The lunch format is six courses at £65 per person — roughly half the price of dinner for a shorter but equally well-executed meal. Several reviewers call this one of the best-value Michelin-starred lunches in London. The courses are different from dinner, not simply a truncated version, and the kitchen puts the same level of care into every plate. A Reddit user described their lunch as featuring yellow curry bone broth, tempura venison sausage, mussel flatbread, and a pork course among others.
Tips from diners
At £65 for six courses at a Michelin-starred restaurant, the set lunch is remarkable value. The menu is different from dinner so you are not getting a lesser version — just a shorter one.
A course that perfectly demonstrates the Anglo-Thai concept. Beef tongue — a very British cut — is braised until meltingly tender and served in a jungle curry (a Thai curry made without coconut milk, so the heat is direct and unforgiving). The brioche bun on the side provides sweetness and softness to counterbalance the spice. Multiple reviewers describe this as the most memorable savoury course of the dinner.
Tips from diners
The jungle curry is genuinely hot — there is no coconut milk to soften the chilli. The brioche bun is there to help. Use it between bites if the heat builds.
A dish that appears regularly on the tasting menu in various seasonal forms. The white crab meat is served with Exmoor caviar, while the brown meat comes in a charcoal-coloured cracker with elderflower gel. This dual presentation — two textures and flavours from the same crab — is characteristic of how AngloThai thinks about ingredients. Reviewers single it out as one of the most memorable courses.
Tips from diners
Eat the white and brown crab preparations separately to appreciate the contrast, then together in the same bite. The elderflower gel with the brown meat is the surprise element.
A dessert course that brings together British and Thai sensibilities. The honey cake is rich and moist, the pumpkin seed ice cream adds an earthy, nutty note, and the pickled pumpkin provides acidity to cut through the sweetness. The duck egg custard ties it all together. Reviewers describe this as a dessert that finishes the meal on a more gentle, comforting note after the bolder savoury courses.
Tips from diners
After the spice of the savoury courses, this dessert is a welcome cool-down. The pumpkin seed ice cream is the surprise element — earthy and nutty in a way you do not expect.
Run by husband and wife John and Desiree Chantarasak, AngloThai earned a Michelin star within months of opening its permanent Marylebone home in late 2024. John is half-Thai, half-British, and the tasting-menu-only format reflects both heritages: British-sourced ingredients (crab, venison, farm vegetables from Desiree's family farm) prepared with Thai techniques and flavours. After years of pop-ups and residencies, this is their first permanent restaurant, and the intimacy of the space makes every meal feel personal.
The set lunch at £65 for six courses is half the price of dinner and widely regarded as one of London's best Michelin-star bargains. Book it first if you want to try the concept before committing to the full dinner.
Contact the restaurant directly to book — they manage their own reservations. The space is intimate and fills up fast, especially Thursday to Saturday dinners.
Several courses use genuine Thai chilli heat. If you have low spice tolerance, mention it when booking — the kitchen cannot always adjust mid-service, but they can sometimes advise on what to expect.
Ask the team about where the ingredients come from. Desiree's family farm supplies some of the produce, and the sourcing story adds context to what you are eating.
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