Review on Muse

Following the closure of his casual brand of Tom's Kitchen, Tom Aikens the youngest chef to be awarded two Michelin-stars at the age of 26 has returned to fine dining with the opening of Muse. Occupying a smart corner position in a renovated mews house that was formerly Pizzeria Pinocchio, it's located in the heart of upmarket Belgravia, just a short walk from Belgrave Square.

Spread out across two floors, the luxurious interiors have been created by Rebecca Korner using sumptuous fabrics, wood panelling and dazzling marble. Each floor has an open kitchen to ensure an intimate dining experience for guests, there's a cocktail lounge on the ground floor, while upstairs there's also a few tables as well as the kitchen counter seating.

Aikens presents multi-course tasting menus that take inspiration from family and friends, together with people who have inspired him during his personal life and career. A master of contrasting textures and flavours, he works closely with trusted suppliers for the finest produce and they are featured on the restaurant's website. The menus open up with a little pop up replica of the mews house, showcasing a stripped back list of just three ingredients and a nostalgic background story from Tom.

The wine list has been curated by Giovanna Satta, previously of Restaurant Gordon Ramsay and the award-winning Ryan Chetiyawardana is responsible for the cocktail list.

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Cuisine

Modern European

Chef

Tom Aikens

Restaurant Opening Times

Lunch: 12.30 - 2.30pm Wed-Fri
Dinner: 6.30 - 11.00pm Wed-Sat

Online Booking Availability for Muse

Facilities at Muse

  • 25 covers

Address

Muse
38 Groom Place
Belgravia
South West London
SW1X 7BA

Customer Ratings on Muse

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Muse Sample Menu

SAMPLE MENU

Just down the road
Many miles have been travelled and more than many hours have
been spent finding the very best producers to supply us with
our ingredients: we celebrate Old Hall Farm as one of them,
because it is very close to my Norfolk roots.
(milk, honey, truffle)

Sea Lavender
As kids we spent time in the picturesque village of Noss Mayo
in Devon, which had a harbour and estuary that went to the sea.
We'd often sail in my father's Drascombe Lugger called "Sea
Lavender" casting feathered lines out for mackerel, which were
abundant. I have always been fascinated by the magic of the sea
which taught me to respect the frail balance it is now in. Most
importantly it taught me to know my product and its source.
(mackerel, sesame, daikon)

The essence
Taking a single ingredient's flavour and searching for its
essence, then developing a truly refined and unique taste. We all
have our favourite flavours, and this flavour is one of mine.
(beetroot, cucumber, pine)

Conquering the "Beech Tree"
My first memory as a child was a sense of fearlessness; I was
always taking risks and looking for challenges. We had a very
tall and beautiful copper beech tree in our garden that I would
climb again and again. As chefs, we must always challenge
ourselves.
(langoustine, pork fat, burnt apple)

Playing with fire
From a very early age, I have always had a fascination with fire,
for good and bad reasons! This has now been channelled
towards cooking and the control of heat, flames and smoke.
(beef, Norfolk grains, Barsham Stout Robin Beer)

Wait & see
As we all know, the best is usually left to last. Many of you will
remember your mother's voice when asking "what's for
dessert?" All I will say is that it's a sweet, seasonal delight!

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Muse Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of Muse

Virtual Tour of Muse