Perilla

Turbot from Henderson Seafood poached in minestone

Head Chef Ben Brooke plating up our Chalk stream trout with Italian kiwi, heritage cucumber served in a whey beurre blanc.

Celebrate Father’s Day with us at Perilla this Sunday.

As always, our Sunday lunch menu will be available, with 2 courses for £44pp or 3 courses for £51pp. The main course for the day will be Cumbrian bavette steak with chips and sauce au poivre, with vegetarian options also available.

Upgraded to a Wing Rib of Cumbrian Beef for an extra £35pp (2 pax minimum)

There are just a few tables left, so book now to join us in Newington Green.

Still looking for a last-minute Father’s Day gift? Head to the link in our bio to purchase a Perilla gift voucher.

Feeling incredibly grateful to have placed #43 in the last night.

A huge thank you to everyone who voted for us, and an especially heartfelt thank you to our incredible team, whose hard work, talent and dedication make achievements like this possible. We’re so grateful for everything they do, day in and day out.

As we approach 10 years of Perilla, this recognition feels extra special. To be among the UK’s Top 100 restaurants after nearly a decade of service is something we’re immensely proud of.

Thank you to everyone who’s been part of the journey.

Crisp lamb breast with Flourish Farm herbs, Roscoff onion & lamb tartare

Unfortunately we’ve had to close the restaurant this evening after a local electricity column caught fire on Newington Green causing a total cut off of electricity to our block. We expect to be back up and running by tomorrow and will keep people update if the issue persists. Please contact us directly on here or call our sister restaurant Morchella on 02079160492 if you need any assistance. Thank you in advance for your understanding.
Perilla Team

WE’RE HIRING CHEFS

Perilla is looking for passionate, talented chefs to join our kitchen team.

We’re currently looking for:

Chef de Partie

If you’re driven, detail-focused, and excited by seasonal, ingredient-led cooking, we’d love to hear from you. We offer a supportive, ambitious environment with real opportunity to grow and be part of a dedicated team.

To apply, please send your CV and a short introduction to:

[email protected]

Coming in all the way from Paris to join the chefs in the kitchen tonight is from .belleville

A couple tables still left for tonight — tickets link in bio