Events: Food

New Restaurant Opening: Perilla East Dulwich


A team from NOMA, The Square and Polpetto launches 4-month residency following 6 sell-out Supper Clubs.

‘The best pop-up I have ever been to’ – Russell Norman, Polpo.

Opens 10th November


Fine dining without the fuss. Perilla is a London dining pop-up founded by Ben Marks (NOMA, The Square) and Matt Emmerson (Polpo, Polpetto). After previous success Perilla is launching a 4-month residency at Platform 1 wine bar in East Dulwich, starting 10th November. Located on Lordship Lane the wine bar has an informal neighbourhood vibe. In partnership with Adam McGurk (Hawksmoor) Perilla is taking over the cocktail bar with its botanical gin cocktails.

Head chef Ben, 23, has drawn on his experience in Michelin starred kitchens under the guidance of Rene Redzepi and Phil Howard to create a menu of playful and beautiful food with British and European influences. Dishes are fresh, seasonal and focus on often overlooked produce, with an unconventional focal point on many dishes.

Ben and Matt aim to bring this kind of cooking out of expensive, traditional restaurants and make it accessible, affordable, lively and informal. Devoted to growing produce for the bar and kitchen Perilla has a herb and vegetable area in the back garden of platform 1.

Ben started his career at Operakaellarens (1*) in Stockholm, at just 15. After completing a 3-year apprenticeship at Claridges, NOMA did a pop-up in Claridges and took him back to Denmark with them. He spent just over a year working under Rene Redzepi at NOMA (2*) before returning to UK. Upon his return he joined Phil Howard’s team at The Square (2*).

Described by Russell Norman as ‘the best dish I have had this year’, diners can expect to try pot roast cauliflower coated in lardo with juiced walnuts, or a boned whole mackerel with wild beach herbs and cucumbers. With the strong emphasis on sustainable foods, and using produce sourced from independent farmers, growers and foragers. Desserts include juiced wild plums and baked custard or poached pears with soft herbs and frozen crème fraîche.

The restaurant seats 40 and features a wine bar focusing on rare and indigenous grape varieties. Reservations are taken for all party sizes.


Bar Snack –

Grilled Flatbread & Brown Butter
Egg Yolks Cured in Seaweed with Samphire
Pork Ribs & Loveage
Raw Sliced Scallop with Juiced and Shaved Turnip
Crisp Wings Stuffed with Cauliflower Mushrooms

Starter –

Grilled Lettuce & Cavalo Nero with Ewes Cheese
Aged Beef Tartar & Red Cabbage
Pot Roast Cauliflower with Goats Curd & Lardo
Fried Duck Egg with Mussels & Lovage

Main –

Whole Baked Mackerel & Marinated Cucumbers
Poached Trout with Potato Broth & Radishes
Beef Short Rib with Thyme & Beetroot
Baked Celeriac with Juniper & Nuts
Sweet –

Poached Pears with Soft Herbs & Frozen Crème Fraîche
Baked Custard with Juiced Wild Plums

Platform 1
71 Lordship Lane
East Dulwich, London, SE22 8EP

Tuesday to Friday: 6pm to 10.30pm
Saturday: Noon to 11pm

For more information please contact:
Matthew Emmerson
[email protected]