Kitchen Theory's Sensualità Pop Up Restaurant, Notting Hill

Indulgence is the name of the game at Sensualità, two weekends of to-die-for dining from Kitchen Theory.
Molecular Gastronomy
This is a pop-up restaurant with a difference: Kitchen Theory sees world-class chefs work alongside gastronomy academics and hospitality gurus to bring together a complete experience that few others can match. The gastronomic project famed for their multi-sensory culinary events, and for Sensualità, pleasure in all its forms will be invoked by their six course dinner menu.
Award Winning Chefs
Jozef Youssef, the man behind Kitchen Theory, is renowned for his work at some of the best restaurants in London including the Dorchester Hotel and Heston Blumethal's Fat Duck. No stranger to experimentation, bombastic flavour combinations are at the heart of Youssef's latest venture, collaborating with a number of Michelin-starred chefs and gastronomy academics to create this new pop-up event in London. 
Michelin-starred food London
Leading the charge on Sensualità will be Chef Stefano de Costanzo, head pastry chef at Gordon Ramsay’s Union Street Café, who will be bringing his dessert expertise to the table, creating a six course menu with sweet treats at the core of each dish.
The evening will commence with a starter of chicken liver pate with cherry jelly, followed by a tomato and basil gazpacho laced with strawberry, and the fish and meat courses will see seabass paired with peaches and veal meet a chocolate millefeuille.
The final course, ‘Sophia’s lips’ is the pièce de résistance; a Tonka and milk chocolate ganache pair of lips glazed with strawberry and raspberry ‘lipstick’.
West London Pop Up: Maida Hill Place
 We'd recommend going the whole hog and opting for the wine pairings and prosecco: there is a time and a place for restraint, but this certainly isn’t it. Kitchen Theory will also be offering a pared-down version of the dinner menu at lunchtime, on the 11^th and 18^th of July.
The ingenuity of Sensualità is how it manages to infuse the decadence of dessert into the whole menu, and we think this experience will be enough to change the mind of even the most pudding-reluctant restaurant goers.