Allan Pickett of Piquet, Ben Tish of Salt Yard and Jun Tanaka of The Ninth present: The Fitzrovia Collective. A unique series of one-night-only dinners from three very different chefs at three very different Fitzrovia restaurants.

Taking place on Monday 23 May at The Ninth, Monday 27 June at Salt Yard, and Monday 11 July at Piquet, diners will experience a six-course sharing menu (£50 per person) that brings together the French-Mediterranean flair of Tanaka; Pickett’s classic Gallic techniques and the Spanish and Italian style of Tish.

The Fitzrovia Collective hopes to showcase how this once uninspired quarter of north-east Oxford Street is fast becoming a top dining destination.

On the menu: House bread sticks with anchovy and crème fraîche mousse (Allan Pickett); Pinchos of slow-cooked Dorset snail, Iberico pancetta and potato, wild garlic aioli, jamón bone & sherry glaze (Ben Tish/Dan Sherlock); Flamed mackerel, Jersey Royals, pickled kohlrabi & sea purslane (Jun Tanaka); Roast seabass with yeasted cauliflower puree, romanesco & mushroom persillade (Allan Pickett); Roast saddle of rabbit, slow-cooked leg and Salt Yard jamón croquette, sautéed violet artichokes, steamed agretti & roasting juices (Ben Tish/Dan Sherlock); and Tarte Tatin & rosemary ice cream (Jun Tanaka).

Tickets cost £50 pp for a six-course sharing menu, additional wine pairings priced at £30 pp. Dinner sittings start from 6 pm. To book your place, please email fitzroviacollective@gmail.com stating which dinner you would like to attend.