10 days ago
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Posted On: July 15th 2026, 06:19 pm
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This week, we’re joined by virtuoso chef Sebastiano Campanelli in the guest chef dining room, treating guests to his full-throttle, at times off-the-wall, fine dining experience, Spectre.
Having cut his teeth at Maaemo*** and Noma*** before rising through the ranks at The Man Behind The Curtain* (Leeds), Mana* (Manchester) and Savage* (Oslo), Sebastiano is now riding solo and restrained only by the limits of his imagination.
For his week on Charlotte Street, he’s delivering flavour-forward creations like ‘Tuna Crudo, Watermelon, Nasturtium, Yellow Chilli’’ and his signature ‘Langoustine Toast, Green Allium Emulsion’, one of our dishes of the year (so far)...
Only a few days remain to catch Spectre in full-flight, hit the link in our bio to join us.
Having cut his teeth at Maaemo*** and Noma*** before rising through the ranks at The Man Behind The Curtain* (Leeds), Mana* (Manchester) and Savage* (Oslo), Sebastiano is now riding solo and restrained only by the limits of his imagination.
For his week on Charlotte Street, he’s delivering flavour-forward creations like ‘Tuna Crudo, Watermelon, Nasturtium, Yellow Chilli’’ and his signature ‘Langoustine Toast, Green Allium Emulsion’, one of our dishes of the year (so far)...
Only a few days remain to catch Spectre in full-flight, hit the link in our bio to join us.
Comments (12)
10 days agograndskyfield
Menbosa, mianbaoxia…literally been around for at least a century in China Korea and Japan but go off white boi
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