Join Chef Adam Iverson for a special evening inspired by Nico Ladenis’ classic My Gastronomy, a book that felt like a manifesto for our Karma St Martins Head Chef. Expect a five course tasting menu that celebrates Ladenis’ ethos: deceptively simple dishes executed with precision, letting exceptional ingredients shine. Think refined classics paired with subtle surprises that elevate the familiar – it’s a homage to tradition, but with a touch of modern playfulness. The evening will be a reminder that great cooking isn’t about complexity; it’s about care, confidence, and letting the sea’s bounty take center stage at Karma St Martins. Limited places available for this exceptional, intimate dining experience.
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Seared Scallop with Beurre Blanc & Caviar
- A single perfectly seared scallop, topped with a silky beurre blanc and a touch of Oscietra caviar.
Roasted Turbot with Sauce Vierge
- A thick cut of turbot roasted to perfection, served with a vibrant sauce vierge
Lobster Thermidor Velouté
- A luxurious velouté infused with Cognac, mustard and Gruyère, garnished with tender lobster
Lemon sorbet
Creme brulee with lavender shortbread
- Vanilla infused custard, fragrant lavender shortbread
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