To help enjoy Beaujolais Nouveau, on Thursday November 20th, we’re cooking a three course menu in Cantina Caruso. Chicken liver parfait & grape pomace mustard, coq au vin with macaroni au gratin and frisée salad (a local tradition), and quince crème brûlée with chestnut cream. We’ll be pouring plenty of lovely nouveau, some Beaujolais cru, and some Italian carbonic maceration wines too.

To book a place, email reservations@bottegacaruso.com

Tickets are £35, not including drinks or service

Please note:Seating is on stools either on a sharing table, or at the bar.