St Luke’s Table

You probably wouldn’t have heard of St Luke’s Table unless you’ve been behind the heavy black door on St Martin’s Place that leads to the rabbit warren that is the Library members club, but what you’ll find once inside is an enchanting room of no more than 10 tables with neat white tablecloths, low lit candles and antique books on tables. Total vibes.

The menu is short, British and comfortably luxurious. Chef Alessio Piras has adapted to trends and developed a plant-based menu with mouth-watering dishes any non-vegan would appreciate., including artichoke Linguini with walnut pesto, sundried tomatoes, garlic & parsley toasted breadcrumbs and Vegan Chocolate Mousseand a selection of Dairy-Free Ice Creams.

There are also the classics, Beef Carpaccio with pickled mushrooms, hazelnuts and parmesan twirl, the Crab & Avocado Salad with orange segments, sun blushed tomatoes, dill and lemon dressing. The highlights; Roasted quail with salsify, quail egg, raspberries and Seared Scallops with n’duja crust and truffle cauliflower puree. 

For mains we went for the house specialities,  Monkfish Filet wrapped in Parma ham, sweet and sour peppers and samphire - a meaty pice Of monkfish with smoky ham a and the Venison Fillet with sweet potato velour’s, crispy polenta and thyme jus which was deliciously tender, served pink.  

Alessio has over 15 years’ experience, cooking for Soho House Group venues such as Cecconi’s and Shoreditch House. His most recent role was executive chef for award-winning Italian restaurant Margot - the Margot inspiration which shines through in his menu.

 While you need to be a member or the Library or their new club ARBORETUM, there has never been a better time to join (or tag along with someone who is already a member).