Carousel 2018 line-up

A stylish three-floor venue, the Carousel restaurant, Marylebone is the latest venture from the award-winning Shuttlecock Inc., the team of four cousins dedicated to pop-ups and dining experiences. When they're not hosting parties and exhibitions, the Carousel kitchen plays constant host to a stream of the country's most exciting up-and-coming chefs, as well as visiting talent from around the world.

First up 4th-13th January is the vibrant and colourful cooking of West Bengali meets West Country Romy Gill MBE returning for her third residency.

We'd love to know exactly what spices went into the vivaciously spiced crab on sourdough served with invitingly tangy tamarind chutney. Romy's take on samosa chat is beautifully crunchy, punchy and vibrant with chickpeas, chtuneys and yoghurt, probably our favourite and most colourful course. There's shammi lamb kebab too with more of Romy's ace chutney's: beetroot, carrot and cucumber plus mint and coriander. A special extra course of plump scaalopps with sweet potato puree, nigella and tumereric ghee mash was spot on. Tamarind and green chilli gave venison an adventurous yet subtle kick - very delicious. To finish, tiny yet beautifully formed blood orange cardamom polenta cake.

Rather than take the wine pairing for £32 enticing though it sounded, it is dryish Jan, I opted for one of Carousel's creative cocktails. F: The Resolution with vodka, bergamot cordial, coriander, chilli and ginger was a triumph. So good I was tempted to order another. We liked too the imaginative choice of house no alcohol cocktails including a tart sloe, apple and ginger cordial with rosemary, egg white and soda and kumquat shrub, mint, sweet jasmine tea and lemon. Seating is at communal tables and there is much joyful exchange of foodcentric anecdotes. Service is endearing too, exceptionally well-informed and enthusiastic.

If Romy's residency is an indication of the quality to come, it is worth booking ahead for Angelo Sato and Shuli Wimer and being on the Carousel mailing list too.

Curious about progressive Japanese cuisine? Try Angelo Sato's dishes 16th-20th January. Half German, half Japanese, Sato has worked in some of the world's best restaurants including Tokyo's Narisawa and currently number one in the World's 50 Best Eleven Madison Park in New York besides Restaurant Gordon Ramsay. He was most recently head chef at Restaurant Story. Sato plans to open his own restaurant Omoide later in 2018.

Israeli cuisine is one of the hottest trends of 2018. Even more enticing when combined with 5 years working at The River Cafe. Shuli Wimer 23rd January-3rd February is returning for a second residency serving up comforting, flavourful dishes such as borlotti bean and tahini masabaha, Jewish gnocchi with artichoke bread and bone marrow and seared cabbage leaves stuffed with beef, lamb, potato and spices served with preserved lemon yoghurt and zhug.

Price: each dinner is £39.00 a head excluding drinks

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