LUTO

LUTO LUTO is a filipino inspired supper club. A once monthly event transporting you to my motherland, the Philippines. 5 courses of reiterated national classics

This time next week we’ll be setting up for the first of many summer dinners —and we can’t wait to feed you.Expect a men...
08/05/2025

This time next week we’ll be setting up for the first of many summer dinners —and we can’t wait to feed you.

Expect a menu that looks a little like this, plus rotating specials inspired by whatever fun, delicious things our brilliant suppliers bring our way.

Dinner: Weds–Sat | 5.30–9.30pm
Hit the link in bio to book your spot.

We’re popping up for the summer! Starting Thursday 15th, we’re setting up camp 🌞Expect the return of our adobo mushroom...
05/05/2025

We’re popping up for the summer! Starting Thursday 15th, we’re setting up camp 🌞
Expect the return of our adobo mushrooms, some Filipino favourites with fresh new twists.
We’ll be cooking dinner Wednesdays–Saturdays—come hungry, come curious.
Book now via the link in bio. Let’s make this summer delicious.



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CURED SEABASS, CITRUS + COCONUT SALADBlood orange, pomelo, seabass dressed in an atchara caramel, calamansi kosho and p...
25/04/2025

CURED SEABASS, CITRUS + COCONUT SALAD
Blood orange, pomelo, seabass dressed in an atchara caramel, calamansi kosho and patis.

Not exactly Filipino, but close enough to call it a cousin. A mix of bright, punchy, sweet-salty things—some from home, some just passing through. They all play nice. And yes, it eats very well.

Premiered last night at our pop up with . Here tonight and Saturday and next week too. Link in bio to book, space for walk ins also!

Pickles are a staple on the Filipino table — sharp, bright, and always ready to cut through rich flavours. They reset th...
20/04/2025

Pickles are a staple on the Filipino table — sharp, bright, and always ready to cut through rich flavours. They reset the palate and keep you coming back for more.

Back from the archives: our garlic-pickled cucumbers on toasted cashew ajo blanco — a double hit of acidity and crunch, finished with crispy garlic. Bold, punchy, and unapologetically full-on.

Be sure to order some for your table!
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Link in bio to book

PALAPA butter?!Coconut, ginger, chilli, lemongrass, turmeric and other good things toasted and pounded then folded into ...
19/04/2025

PALAPA butter?!
Coconut, ginger, chilli, lemongrass, turmeric and other good things toasted and pounded then folded into butter. Served with sourdough, which makes an excellent mop for all the sabaw!
Next week we will be serving palapa butter with .bakery country sourdough 😋

She’s back!!! PANDAN FRUIT SALAD CAKE is returning next week!Back in the menu at our two week residency with .bakery Li...
17/04/2025

She’s back!!! PANDAN FRUIT SALAD CAKE is returning next week!
Back in the menu at our two week residency with .bakery
Light as a cloud pandan flavoured chiffon cake topped with cream cheese icing, cherries, jackfruit and candied mango.
Try it after a few glasses and plates from next Thursday, link in bio to secure your spot.

GINATAANG HISPI charred hispi with coconut and turmeric sauce, sizzling spring onion and ginger with matching crispy gar...
16/03/2025

GINATAANG HISPI
charred hispi with coconut and turmeric sauce, sizzling spring onion and ginger with matching crispy garnishes.
This was the surprising star of the show at our Joyau pop up the other week… the people have spoken and it will remain on the menu going forward! Catch it next .bakery in end April!
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25 London Street
London
W2 1HH

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