Restaurant

The menu showcases our sustainable and seasonal approach to food, with a focus on our charcoal grills and wood oven. We strive to source all our ingredients locally, and where possible from Jemima and Lucy's respective farms in Somerset and Northumberland.

As the restrictions ease, we can now accommodate those looking to dine inside with a larger number of guests, both in the restaurant and in our private dining area, situated on the Mezzanine. Group bookings of 8 or more guests dine from our feasting menu.

Please call 020 3848 6240 or email reservations@wildbytart.com with any queries.

Dogs welcome and encouraged.

RESTAURANT

Mon | Closed
Tues | 5.30pm – 10pm
Wed – Fri | 12pm – 2.45pm, 6pm – 10pm
Sat | 11am – 2.45pm, 6pm – 10pm
Sun | Closed

Last orders are 15 mins before closing


BAR

Mon | Closed
Tues – Thur | 5.30pm – 11.30pm
Fri |12 – 12am
Sat | 11am – 12am
Sun | Closed

Last orders are 15 mins before closing


MAKE A BOOKING

Corkage

Guests are permitted to bring their own wine for a £30 corkage fee per 750ml bottle of wine and £38 per 750ml bottle of sparkling.

Cakeage

If guests would like to bring their own cake to the restaurant, and eat this in lieu of Wild by Tart desserts, there is a £6.50 per head charge. We make cakes in-house, and can normally provide these with 48 hours notice. Please enquire for flavours and prices.

Farm to Table

Where possible ingredients are sourced from the Tart family farms. Jemima brings surplus vegetables back from Somerset. Depending on the season, armfuls of damsons, apples and an abundant supply of celeriac. Our chefs work closely with Harry Boglione, owner of Haye Farm, to create daily specials using the fresh deliveries.Belted Galloway’s are sourced from Lucy’s family in Northumberland, along with honey from their own beehives. Tamworth pigs, Britain’s oldest pure breed, and lamb also come from Jemima’s farm. These animals are reared organically and ethically, free to graze and roam as they please.Our seafood comes from suppliers such as Flying Fish, who have fleets of boats in Cornwall to catch sustainable and traceable fish and shellfish, directly from the fishing community.