Carousel’s culinary merry-go-round spins into the Tate Modern

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Noma- and Nobu-trained chefs will be among the hosts of these summer dining pop-ups

Marylebone’s Carousel restaurant is known for its highly inventive pop-up events. Now, for the first time, the restaurant itself is popping up, heading to the other side of the Thames for a three-week residency at Tate Modern.

Cooking in Motion will create a Peruvian-Japanese fusion menu

Cooking in Motion will create a Peruvian-Japanese fusion menu

In true Carousel spirit, each weekend will be hosted by a different celebrated chef. First up, on July 14-16, will be Melbourne’s Shaun Presland, who trained under Nobu Matsuhisa and Kenji Nishinakagawa. His menu (£39.50, or £50 including a ticket to the Tate's Giacometti or Soul of a Nation exhibitions) will show off the fruits of those apprenticeships, offering up hiramasa kingfish sashimi with wasabi lime miso, orange ponzu, and steamed miso chicken dumplings with an intriguing “liquid centre flavour bomb”.

The Barcelona-based globetrotting Cooking in Motion duo of Sebastian Mazzola and Sussie Villarico will follow on July 21-23, with Mazzola cooking Peruvian-Japanese fusion while sake sommelier Villarico selects the perfect accompanying rice wine. Expect foie gras nigiri with shoyu and ají panca gastrique; baby corn tempura with smoked mayonnaise, chilli and cilantro; Nikkei-style lomo saltado; octopus with purple corn and shiso; and for dessert matcha sponge cake with yoghurt, yuzu marmalade and strawberries. 


Santiago Lastra offers something of a preview of the new Noma due to open in Copenhagen

Santiago Lastra offers something of a preview of the new Noma due to open in Copenhagen

Mexico-born Santiago Lastra, who most recently worked under René Redzepi at Noma Mexico (providing something of a preview of the new Noma due to open in Copenhagen), will take over the Tate kitchens on July 28-30, cooking a not-for-the-squeamish menu featuring broth of roasted chapulines (Mexican grasshoppers) with mezcal and ancho chilli; pig’s head toast with chillies and vinegar; halibut and pink mole with pickled pumpkins and mussel powder; and smoked mushroom tacos with wild herb emulsion and fermented root powder. Quite the culinary merry-go-round.