Restaurant Mayfair Sunday Supper Clubs
Sample menu only, view current menus.
Chef, culinary influencer and bestselling author, Thuy Diem Pham, the architect behind Islington’s beloved restaurant, The Little Viet Kitchen, has recently transitioned from Head Chef and restaurateur to the next chapter in her culinary journey. Now, she pours her passion into food writing and educating, all while embracing the joys of motherhood with her two-year-old son.
Thuy’s culinary legacy began at The Little Viet Kitchen, where she crafted a dining experience blending restaurant precision and flair with the comforts of home cooking. Her unique approach to Vietnamese cuisine in the West drew from an authentic understanding of Vietnamese culture, and her keen insights into London’s evolving food scene.
Over the years, Thuy has wowed audiences at major food festivals, made numerous TV appearances, and held residencies at prestigious 5-star hotels and resorts. She is widely regarded as the UK’s most prominent voice on Vietnamese cuisine and is proud to be the brand ambassador for Rangemaster, Amoy, Kamado Joe, Gozney; and a judge for both the renown Writer’s Guild Awards and The Golden Chopsticks, Asian Cuisine Awards.
Mayfair Restaurant Sunday Supper Club
Sea Bream Ceviche
with pineapple, passionfruit, shiso and lemon balm
Spiced Lamb Cannon
dressed with a papaya salsa and served with a mango salad
Bun Ga Hue
tiger prawn, crab meat, served with a lemongrass broth and noodles
Lemongrass Chicken Skewers
served with rice noodles, a carrot and daikon pickle, nuoc cham fish sauce and fresh herbs
Lahasa inspired prawns, spring onion, kale
Manikya Hiran Sanku
New forest venison skewers, celeriac and pear puree
Seafood Moilee Curry
Pan-seared seafood, onion and ginger sauce
Grilled monkfish, aubergine, coconut curry
Roasted pheasant, fig, Jerusalem artichokes, Tripura masala sauce
Dad’s Murg Makhani
Tandoor cooked chicken tikka simmered in San Marzano and fenugreek gravy
Cumin and black pepper spiced country goat curry
Tandoor smoked Romney Marsh lamb rump, keema parcel, sweet potato, spiced gravy
Sommelier wine recommendation · Atul Kochhar’s Cabernet Franc / Merlot, Malatinszki, Villany, Hungary
Venison steak, grilled apple, radicchio, chocolate curry, wild mushroom biryani
Butter Poached Lobster