A beautifully plated signature dish with seared scallops, cauliflower velouté, brown butter and micro herbs on a cream ceramic plate

Signature Dishes

A curated selection of dishes that define Tablezunex's culinary identity. Crafted with seasonal British ingredients and modern techniques, each dish tells a story of Soho's vibrant dining scene.

Culinary Philosophy

At Tablezunex, our signature dishes are a celebration of British produce and contemporary technique, influenced by the energy of Soho. We source from local suppliers and change menus with the seasons, allowing the finest ingredients to dictate the direction of each plate. Our chefs blend classic flavours with modern presentation, creating dishes that feel both familiar and refreshingly new. Every element is considered, from the precise sear on a scallop to the depth of a slow-aged ribeye, ensuring a dining experience that is as thoughtful as it is memorable.

Roasted scallops with golden sear on cauliflower velouté, garnished with crispy capers and lemon zest on a dark slate plate

Roasted Scallops with Cauliflower Velouté

Hand-dived scallops, seared to perfection and served with a silky cauliflower velouté, brown butter, and crispy capers. The scallops are sourced from the Isle of Skye, where cold, clear waters produce a sweet, delicate flesh. The velouté is made with roasted cauliflower and a touch of cream, creating a smooth, earthy base that complements the scallops' natural brininess. Finished with micro herbs and a lemon zest gremolata, this dish is a study in balance: rich yet bright, indulgent yet precise.

Wine pairing: Chablis Premier Cru, with its crisp minerality complementing the scallops' sweetness. Available by the glass or bottle; our sommelier can suggest alternatives.

Dry-Aged Ribeye with Bone Marrow Butter

35-day dry-aged British ribeye, grilled over charcoal and topped with a rich bone marrow butter, served with triple-cooked chips. The beef is sourced from a family farm in Yorkshire and aged in-house for 35 days, concentrating its flavour and tenderising the meat. The charcoal grill imparts a gentle smokiness, while the bone marrow butter melts into the steak, adding a luxurious, savoury depth. The chips are cooked in beef fat for extra crispness, making this a truly indulgent centrepiece.

Sliced dry-aged ribeye steak, medium-rare, with bone marrow butter melting on top, served on a wooden board with triple-cooked chips

Dark chocolate fondant with molten center flowing onto a white plate, accompanied by salted caramel ice cream and a cocoa tuile, garnished with gold leaf

Dark Chocolate Fondant with Salted Caramel

A warm dark chocolate fondant with a molten centre, served with salted caramel ice cream and a cocoa tuile. Made with 70% single-origin chocolate from Madagascar, the fondant offers an intense, complex cocoa flavour with a silky, flowing heart. The ice cream is churned in-house daily, its salted caramel notes cutting through the richness. Garnished with gold leaf for a touch of luxury, this dessert is a fitting finale to the Tablezunex experience.

The Tablezunex Tasting Menu

A seven-course journey through our signature dishes, curated by the chef and changing with the seasons. Includes amuse-bouche, five savoury courses, and dessert. Optional wine pairing available. Vegetarian and dietary adaptations upon request.

Reserve Your Table

Experience our signature dishes in the heart of Soho. Book your table online or call us. Reservations recommended, especially for weekends.

+44 20 7946 0958

Book a Table

Dietary Accommodations

We are happy to accommodate dietary requirements with advance notice. Please inform our team when booking. Vegetarian, vegan, and gluten-free options available. Allergies can be catered to with care.