Best Dishes at Evelyn's Table
Sake Baba with Gariguette Strawberries and Rice Ice Cream
DessertA light, boozy sponge cake soaked in sake, paired with premium gariguette strawberries (sweet, delicate, hard to source). Rich custard and a unique rice ice cream complete it. Reviews describe it as an absolute knockout — the sake flavour doesn't overpower the fruit, the ice cream is silky and unusual. The final course often leaves the strongest impression.
Duck Breast with Marmalade and Endive
MainsPerfectly cooked duck breast — the skin crackling, the flesh still pink — balanced against a sharp-sweet marmalade sauce with raisins. Slow-cooked endive adds bitter notes that complete the plate. Multiple reviews highlight how precisely this dish balances richness with acidity. The duck is sourced and rested specifically for this preparation. Part of the five-course tasting menu.
Lemon Sole with Leek and Smoked Eel
MainsA delicate white fish cooked on the plancha until its opaline flesh falls under the fork. The leek and smoked eel gratin underneath adds umami depth, while thin courgette slices on top provide sweet brightness. Reviews describe it as mind-blowingly flavoursome for such a delicate fish — a study in restraint and technique. This dish exemplifies Seamus Sam's approach: let premium British ingredients speak.
Raw Scallop with Gooseberry Jus and Olive Oil
StartersPaper-thin raw scallop so clean it's almost a palate cleanser. The gooseberry jus provides acidity and colour, while good olive oil adds richness and herbaceous notes. Reviews highlight how this dish shows restraint — it's not about technical flourish but about respecting the scallop's delicate flavour. Often positioned early in the tasting to prepare the palate.
Mushroom Dashi with Soba Noodles
PastaA Japanese influence from Seamus Sam's training — dark, deeply flavoured dashi made from mushrooms and kombu, with silky handmade or carefully sourced soba noodles. The broth coats the noodles completely. Reviews note this as evidence of the chef's time spent learning in Japan, woven into the modern European structure. It's the kind of course that shifts how diners expect flavour.
About Evelyn's Table
Tucked beneath The Blue Posts pub on Rupert Street, this intimate underground counter seats only 12 diners who watch Head Chef Seamus Sam cook five courses of seasonal British ingredients with Japanese and French technique. Awarded one Michelin star in 2022. The chefs present and explain each course, making it as much about conversation and theatre as eating.
Top 5 dishes at Evelyn's Table:
- Sake Baba with Gariguette Strawberries and Rice Ice Cream – 93% recommended(Signature)
- Duck Breast with Marmalade and Endive – 92% recommended(Signature)
- Lemon Sole with Leek and Smoked Eel – 90% recommended(Signature)
- Raw Scallop with Gooseberry Jus and Olive Oil – 88% recommended(Signature)
- Mushroom Dashi with Soba Noodles – 85% recommended
Details
- Cuisine:
- Modern European
- Price Range:
- £££
- Phone:
- +44 20 7437 2241
- Website:
- Visit Website
- Services:
- Dine-in, Reservations, Bar
- Reservations:
- Book a Table
Hours
- Friday:
- 5:30 PM - 10:00 PM(Open Now)
- Sunday:
- 12:00 AM - 12:00 AM
- Monday:
- 12:00 AM - 12:00 AM
- Tuesday:
- 6:30 PM - 10:00 PM
- Wednesday:
- 6:30 PM - 10:00 PM
- Thursday:
- 5:30 PM - 10:00 PM
- Saturday:
- 12:00 AM - 12:00 AM
Reservations open every Monday at midday through Seven Rooms. They sell out quickly — book as far ahead as possible. Dinner is £135 per person, lunch on Fri/Sat is £95.
Arrive exactly 15 minutes early. Service starts promptly and the entire dining room is seated simultaneously to eat the same course at the same time. Late arrival means you miss the opening courses.
The dining room is a compact beer cellar with low ceilings — intimate but genuinely cramped. If you're claustrophobic or tall, this may not be comfortable. But the confinement is part of the theatre.
Come early and drink upstairs at The Blue Posts pub or at the wine bar The Mulwray around the corner. It's part of the ritual — the restaurant asks you to arrive 15 minutes before your slot starts.
This is a fixed five-course tasting menu — you cannot substitute courses or make requests. The menu changes seasonally and you won't know what's coming until each course arrives. That unpredictability is the whole point.
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