Escape the hustle and bustle of the city, and let's embark on a culinary journey to Wild by Tart London, a place where the love for seasonal ingredients, sustainability, and delectable dishes comes together to create an unforgettable dining experience. In this blog, we'll delve into a recent visit to Wild by Tart, celebrating a special birthday with a sumptuous vegetarian feast that left us with hearts full of gratitude.

Wild by Tart, nestled in a former power station and coal store, is no ordinary restaurant. This 9,000 sq. ft. space is a multi-purpose haven, encompassing a restaurant, bar, retail store, events space, and even a photography studio. It's the brainchild of the talented duo, Jemima Jones and Lucy Carr-Ellison, who also run the bespoke catering company, Tart London

The Ambience

Our special birthday celebration was elevated by the private mezzanine we had all to ourselves. Adorned with lush greenery, it created a cosy and intimate setting. The warm and inviting atmosphere made us feel like we were dining in a secret garden, a perfect complement to the delicious meal.

A Seasonal and Sustainable Menu

The essence of Wild by Tart lies in its commitment to using seasonal ingredients and sourcing sustainably whenever possible. The restaurant boasts an open kitchen, where you can witness the culinary magic unfold. They cook food that's big on flavours, with a hint of inspiration from the places and people they adore.

A Starter Extravaganza

Our afternoon adventure kicked off with a starter spread that was nothing short of tantalising. We were treated to:

Salted Catalan Almonds

As we reached for the first dish, our fingers brushed against the bowl of salted Catalan almonds. The aroma was nutty and warm, promising a perfect balance of crunch and saltiness with every bite.

Marinated Olives

The marinated olives transported us to the Mediterranean with their intoxicating scent of herbs and citrus. With every olive, there was a burst of briny, herb-infused flavours that danced on our tongues.

Focaccia with Herb Oil

The focaccia, freshly baked, released a cloud of warm, yeasty aroma as we tore it apart. Each bite revealed a crispy crust giving way to a soft, herb-infused interior that delighted both the nose and palate.

Wild Mushroom Arancini with Basil Mayonnaise

As the wild mushroom arancini arrived, the earthy scent of mushrooms enveloped us. The golden, crispy exterior of the arancini gave way to the fragrant, creamy, and umami-rich interior. A drizzle of basil mayonnaise added a fresh, herbaceous note that completed this symphony of flavours and textures.

Burrata with Jerusalem Artichokes and Black Garlic Truffle Vinaigrette

The burrata was a sensory masterpiece. As we cut into the creamy centre, it oozed with a rich, milky aroma that melded seamlessly with the nutty scent of Jerusalem artichokes. The truffle vinaigrette added an enticing depth, its aroma hinting at the earthy, umami notes to come.

Pastrami Roasted Carrots with Mustard Aioli and Sauerkraut

The pastrami-roasted carrots exuded a smoky and slightly spicy scent, evoking the essence of slow-roasted meats. The hint of mustard aioli and sauerkraut added a zesty, tangy twist that awakened the senses.

Crispy Rattle Potatoes with Lemon Toum and Chili Oil

The crispy rattle potatoes were a sensory delight from when they arrived. The scent of golden, crispy potatoes was irresistible. Drizzled with lemon toum and chilli oil, they offered a burst of citrusy and spicy notes.

Portobello Mushroom Flatbread with Caramelized Onion and Garlic Crème Fraiche

The flatbread arrived with a tantalising fragrance of roasted portobello mushrooms and sweet caramelised onions. The garlic crème fraiche contributed a creamy, garlicky aroma that was both comforting and mouthwatering.

Aubergine with Cashew Satay and Pickled Chili

The aubergine dish emitted a delightful blend of smokiness and nuttiness, drawing us in with its deep, roasted scent. The pickled chilli added a piquant note that contrasted beautifully with the richness of the cashew satay.

Sweet Ending: Cookie Skillet with Caramelized White Chocolate, Miso, Peanut Butter, and Vanilla Ice Cream:

The dessert was a culmination of sensory pleasures. The cookie skillet's aroma was a warm, sweet embrace, while the caramelised white chocolate lent a toasty, nutty scent. The miso added a hint of umami depth, and the peanut butter contributed a comforting, roasted fragrance. The scoop of vanilla ice cream crowned this sensory masterpiece with a creamy, vanilla-laden scent that signalled a sweet ending to our unforgettable meal.