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.

We can accommodate those dining in a larger group, both in the restaurant and our two private dining areas; the 'Mezzanine', which seats up to 16 guests, and our feasting table nestled away in the Wild Store, which seats up to 12 guests. Please note our feasting table is available for dinner bookings only. For group bookings of 9 or more, we offer our feasting menu - a three-course sharing-style menu which allows guests to experience all the highlights of a la carte menu. 
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Our phone number is 020 3848 6240 or our email reservations@wildbytart.com with any booking queries.

Dogs are welcome.
Please note that our online menus are samples and subject to change.

RESTAURANT‍

Mon | 5.30pm - 10pm
Tue - Fri | 12pm – 3pm, 5.30pm – 10pm
Sat | 12pm – 3pm, 6pm – 10pm
Sun | 12pm - 3pm

Last orders are 15 mins before closing

*We will not be opening on
Easter Monday, 21st April 2025

‍BAR
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Mon | 5.30pm - 11.30pm
Tue - Thurs |12 – 11:30pm
Fri & Sat | 12pm - 12am
Sun | 12pm - 4:30pm

Last orders are 15 mins before closing

*We will not be opening on
Easter Monday, 21st April 2025

MAKE A BOOKINGPRIVATE DINING

Corkage

Guests are permitted to bring their own wine or sparkling for a £35 corkage fee per 750ml bottle.

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. However, if Wild by Tart desserts are purchased on the day, we can waive the fee.

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.

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