On 11 January 2020, Tom Aikens will open his new 25-cover London restaurant, Muse.
A converted Georgian townhouse on Belgravia’s charming Groom Place will house the fine dining restaurant, with dramatic open kitchens on both floors of the petite mews building.
The menus at Muse have been inspired by nostalgia and the pivotal moments and key people from Tom’s personal life and career.
Through Aikens' take on experience-led dining, Muse will invite guests on a culinary journey that has been designed to create lasting memories. From the six-course and ten-course tasting menus, each dish harks back to something or someone who has influenced Tom, paying subtle and artful culinary homage.
One such dish, Conquering the 'Beech Tree', has been inspired by childhood fearlessness and memories of boldly climbing a huge beech tree with his twin brother at the end of their garden. This is mirrored at Muse in an unconventional joining of Langoustine, pork fat and burnt apple, which rings true to Tom’s belief that as a chef he should never be afraid to take risks.
Another dish, entitled The love affair continues, has been inspired by Aikens' French mentors Joël Robuchon and Pierre Koffmann, honouring Robuchon’s signature mashed potato and Koffmann’s renowned method of cooking fish in goose fat.
Throughout the menu, dishes champion just a couple of key ingredients, use carefully selected produce, and aim to simultaneously intrigue and scintillate guests.
A bespoke cocktail list has been crafted for Muse by the celebrated Ryan Chetiyawardana of Mr Lyan and Lyanness fame.
All cocktails will be prepared by the chefs, balancing the flavours of the drinks as they would food. An innovative take on a martini will incorporate Mr Porter’s Classic London Dry Gin, Londrinio Dry Vermouth, hogweed and yarrow, whilst a sour will combine Loch Lomond Single Grain Whisky, sun-dried tomato and tarragon.
Giovanna Satta has been appointed Head Sommelier at Muse and will guide guests through a wine list designed to perfectly match Tom’s exquisite dishes.
The restaurant itself is split across two floors, with open kitchens on each, inviting the guest to be immersed in the orchestration of the chefs and the execution of each dish.
The ground floor features a cocktail lounge and five counter seats overlooking the downstairs kitchen, whilst on the first floor, there is a handful of tables as well as kitchen counter seating for a further six, ensuring a front row dining experience for all.
