One-offs, limited editions, special menus and more are hitting London restaurants all the time. We'll be updating this page regularly with the very best special new dishes as they appear, so you can make sure to grab them before they're gone.
Tom Kerridge x Rizzle Kicks
In a somewhat unexpected collab, Tom Kerridge is teaming up with Rizzle Kicks for a special burger at The Butcher's Tap and Grill. The Sizzle Kicks burger is a brioche bun filled with housemade tomato chutney, sriracha grilled chicken and American cheese, topped with dressed watercress and fresh red chilli. £1 will be donated to AudioActive, a not-for-profit organisation, for every burger sold. Look out for Jonny May and Vicky Pattinson burgers soon.
When: Until the end of January
Yard Sale x Bubala
Yard Sale's latest collab is with Middle Eastern vegetarian restaurant Bubala, working with their founder Marc Summers and Head Chef Ben Rand. Their pizza is topped with oyster, chestnut & shitake mushrooms marinated in tamari & coriander seed, chilli crunch, smacked cucumber and it's finished with a sprinkling of fresh parsley. There's also a vegan version with plant-based mozzarella.
When: Until 3 February 2024
Denai Moore's Tiramisu at Pastaio
Kicking off a series of tiramisu collabs at Pastaio is Denai Moore, author of Plentiful: Vegan Jamaican Recipes to Repeat. Her version is a mango coconut tiramisu combining layers of plant-based mango cream with ginger nut biscuits dipped in mango, vanilla and coconut milk. Look out for future collabs with Ana Da Costa and Nicola Lamb.
When: Until the end of January
Acme Fire Cult x Broadwick Soho
Dalston's Acme Fire Cult has come to Soho thanks to a collab with Bar Jackie at Broadwich Soho. Chef Andrew Clarke has teamed up with them for a special limited edition Pinsa Romana topped with coal roast leeks with pistachio romanesco, a version of a signature dish at Acme Fire Cult. Here's how he says they make it: "We use leeks instead of the traditional calçots, as these leeks are available all year round. They are grilled directly on the coals, so they blacken on the outside and steam in the middle. We remove the blackened exterior and serve the sweet centre, that we pair with a green romesco sauce made of pistachios, almonds, green pepper and Jalapeno. We make a leek oil from the excess leek tops, to dress the dish and finish with crushed pistachios, whipped tofu and hibiscus salt."
Sounds worth a try.
When: Until 31 March
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