The Fitzrovia restaurant, led by chef Jun Tanaka, will introduce its Single Ingredient Series from the 23 April, with each menu focusing on an ingredient at its seasonal peak.
The concept reflects the restaurant’s ingredient-led approach, now overseen by executive chef Filippo Alessandri.
The series will open with an asparagus-themed menu running until 21 May, featuring dishes such as glazed Portwood asparagus with fermented white asparagus and house ricotta; and Iberico pork pluma paired with grilled Wye Valley purple asparagus and wild garlic. The ingredient will also appear in dessert, with white asparagus poached in Le Black Réserve champagne and served alongside green apple sorbet.
A tomato-focused menu will follow from 15 June to 11 July, including dishes such as pineapple tomato jelly with fromage blanc; Noir de Crimée tomato with pickled green strawberries and ajo blanco; and ricotta tortellini with basil and San Marzano tomato consommé.
The series will conclude with a shellfish-led menu running from 15 September to 10 October. Dishes are set to include caramelised scallops with pumpkin risotto and brown butter; cuttlefish malloreddus with bottarga and lemon; and a cataplana of clams, squid, Huelva prawns and monkfish.
Each seasonal tasting menu will be served at dinner and priced at £98 per person, with an optional wine pairing available for an additional £70.
Chef Jun Tanaka opened The Ninth on Charlotte Street in November 2015, and the restaurant earned its first Michelin star within a year, which it has retained ever since.
The restaurant’s à la carte menu focuses on seasonal ingredients and French dishes with a Mediterranean twist, designed for sharing.