Hausu

Hausu Hi-fidelity listening and cuisine

SEP 27 - FILM CLUB IS BACK After a summer hiatus, Hausu Film Club is back! So far we’ve screened obscure foodie document...
14/09/2026

SEP 27 - FILM CLUB IS BACK

After a summer hiatus, Hausu Film Club is back! So far we’ve screened obscure foodie documentaries, coming-of-age curios, cult-horrors, but are now kicking off the Autumn/Winter season with a scandalous classic: Peter Greenaway’s “The Cook, the Thief, His Wife & Her Lover” (1989).

This strange tale revolves around a brutal mob boss who terrorises a restaurant with his posse of gangsters as his wife sits by idly. One night his wife begins an affair with a customer which drags them all down a spiral of jealousy, violence and revenge.

Greenaway’s film, resembling a stage play with baroque set design and lavish costumes by Jean Paul Gaultier, feels and looks truly unlike any other film. It’s opulent yet grimy, grotesque and exquisite. However a disclaimer: it is not for the squeamish.

Naturally, Upstairs at Hausu is the perfect setting to watch this classic. Among the red curtains, candlelight, cocktails and red wine, we hope this is a fitting setting to experience this devilish film.

Upstairs at Hausu. £9. Doors at 18:30. Film at 19:00. Runtime 120 min. 18+. Ticket link in bio.

HAUSU X CLAIRE NAUDIN DINNER5 wines. 5 courses. Ticket link in bio. On OCTOBER 22 we welcome an exciting collaboration t...
08/09/2026

HAUSU X CLAIRE NAUDIN DINNER

5 wines. 5 courses. Ticket link in bio.

On OCTOBER 22 we welcome an exciting collaboration to Hausu: a one-off dinner with Emile Wines to celebrate the incredible work of winemaker Claire Naudin (Claire Naudin).

Naudin has accumulated a cult following since she took over her family domaine in the mid-90s and is lovingly referred to as The Queen of Burgundy. She is a unique figure that embraces the tradition of her homeland alongside a progressive approach, pushing for versatility in a region often associated with rigidity.

There’s a defiance against dogma across the three projects she oversees: the classic expressions of Domaine “Henri Naudin-Ferrand” and the wilder, sulphur-free bottlings of “Claire Naudin” in Burgundy to “BiNaume” based to the west in Saint-Pourçain, run with her husband Jean-Yves Bizot.

While her range includes prestigious Premiers Crus and Grand Cru Echezeaux, her affinity lies with the modest, high-altitude Hautes-Côtes, 150-200 metres higher than the Côute d’Or. Indicative of a shift that winemakers in Burgundy are making, the cooler temperatures here retain natural acidity, making for fresher-tasting wines – a huge benefit with the increasing number of warmer vintages.

We will be pouring a diverse range of cuvées across all of her three projects, pulled from Emile’s fantastic collection, and we are excited to pair the wines with an exclusive menu from our own Holly-dawn Middleton-joseph. One night only. You’d be silly to miss out.

September is here and we’re nearly coming up to Hausu’s two year anniversary, can you believe it?A few changes - startin...
05/09/2026

September is here and we’re nearly coming up to Hausu’s two year anniversary, can you believe it?

A few changes - starting next week the kitchen will be open from 5pm onwards. Early set menu will run from 5-6:30pm. Still £30 for 3 courses.

As always there is lots going on here at Hausu. Next week we have a wine tasting with our friends Sweet Spice Wines and a reading upstairs by MATTERS . There are anniversary celebrations in the works with film club screenings and an exciting wine event to be announced shortly. New cocktail menu for upstairs is being finalised and you might have noticed the front bar is in the process of a revamp. Welcome in!

Pork collar from our friends at Flock & Herd Butchery with nectarines from Natoora. Served with a sichuan sauce split w...
11/08/2026

Pork collar from our friends at Flock & Herd Butchery with nectarines from Natoora. Served with a sichuan sauce split with a parsley oil and topped with small nasturtium flowers, garlic scapes and freshly picked thyme. Last week on the menu. Book in now!

This summer our frozen deserts have been flying out of the kitchen, especially the cucumber, Granny Smith, sorrel sorban...
21/07/2026

This summer our frozen deserts have been flying out of the kitchen, especially the cucumber, Granny Smith, sorrel sorbanita, and our strawberry and black peppercorn sorbet. Our classic toasted rice ice cream - made from toasted wild black rice, topped with a five-spice infused caramel and toasted rice pralin - is always a favourite, a menu staple since our first pop-up. Come down and try them out.

MENU FOR LIBERTY WINES x HAUSUOn July 2 we will be embracing this scorching summer by celebrating wines shaped by the he...
26/06/2026

MENU FOR LIBERTY WINES x HAUSU

On July 2 we will be embracing this scorching summer by celebrating wines shaped by the heat - from sun soaked coastlines to sandy terrain, we will also be showcasing the wines thriving in England’s warmer climate.

Rose (Hausu) & Sam (Liberty) have carefully curated some of their favourite bits from Liberty’s portfolio to pair with Holly’s exclusive menu for the evening, and they look forward to chatting about their choices with you as they go. Booking link in bio. £70pp.

LIBERTY WINES x HAUSU JULY 2Five bespoke courses from Holly - wine pairing from Liberty’s cellar - Chris Watson on the d...
12/06/2026

LIBERTY WINES x HAUSU JULY 2

Five bespoke courses from Holly - wine pairing from Liberty’s cellar - Chris Watson on the decks - imagine a rowdy dinner party in your mates’ garden… but better.

On July 2, we welcome our friends from Liberty Wines to celebrate the warmer days to come, hosting a collaborative dinner party upstairs.

Rose and Sam will be pouring wines that reflect the diverse and eclectic portfolio from Liberty, focussed on sunny, coastal and sandy terroir - vibrant, fresh, and warm. We will be rifling through the cellar to showcase wines to reflect the season designed to be enjoyed on a sun-soaked terrazzo, toes buried in sand, reclined in a deckchair… Or upstairs at Hausu.

Five courses with wine pairing. £70 pp. Kick off at 7.30. Book via Seven Rooms using link in bio or on the Hausu website.

HAUSU FILM CLUB JUNE 14: Looking for Alibrandi (2000) dir. Kate WoodsJosie Alibrandi is 17, sharp-tongued, and barely su...
01/06/2026

HAUSU FILM CLUB JUNE 14: Looking for Alibrandi (2000) dir. Kate Woods

Josie Alibrandi is 17, sharp-tongued, and barely surviving her final year at a Sydney Catholic school — juggling expectations from her Italian immigrant family, exam pressure, boy drama, and a mysterious family ‘curse’ of the Alibrandi women. One day, her estranged father arrives on her doorstep – as if her life wasn’t complicated enough already.

We’re thrilled to welcome journalist and programmer Ying-Di Yin to present this generation-defining, award-winning Australian coming-of-age classic. Ying-Di writes on arts and culture for The Guardian, FT, and Little White Lies, and has programmed for Tate Modern, BFI, Sydney Opera House and Women’s Museum - her work sits at the intersection of film, identity, and belonging. She’s currently Head of Programming & Special Projects at Girls in Film, the global platform that champions women, non-binary and trans+ creatives.

No spoilers, but the film opens and closes with ‘Tomato Day’ — the Italian-Australian passata-making tradition — so what better excuse to serve our salted tomato martini on the night, along with an Australian and Italian wine list. 🍅

🎟 Get your tickets now. Link in bio. £9. Doors 18:30. Film 19:30. Runtime 103 min.

Join us for Sunday lunch on June 7th. Our Sunday menu includes specials like this free-range Fosse Meadow chicken brined...
29/05/2026

Join us for Sunday lunch on June 7th.

Our Sunday menu includes specials like this free-range Fosse Meadow chicken brined for up to four days, cooked until perfectly crispy and juicy. It’s lathered in a sauce made from dad’s broth, our aromatic chicken stock that is (and always will be) a staple of our menu, which is then emulsified with cold butter and a splash of cream. Topped with fire grilled tropea onions. You don’t want to miss it. See you next Sunday!

LEMON BUTTER NOODLES WITH BABY ARTICHOKE First shallots and garlic are cooked down until jammy with plenty of butter, pe...
14/05/2026

LEMON BUTTER NOODLES WITH BABY ARTICHOKE

First shallots and garlic are cooked down until jammy with plenty of butter, peppercorns and pickled lemon. The fresh egg yolk pasta is swirled in this buttery emulsion with thinly sliced baby artichokes and fresh mint. The noodles are piled high then finished with Belazus Crete Gold and a 30 month aged parmesan from Cibo deli. An old favourite brought back with a twist - now part of our early set menu.

SALTED IBERIKO TOMATO MARTINI We start by slow juicing a kilo of Iberiko tomatoes, along with a handful of cherry tomato...
08/05/2026

SALTED IBERIKO TOMATO MARTINI

We start by slow juicing a kilo of Iberiko tomatoes, along with a handful of cherry tomatoes for sweetness, then add lemon juice and plenty of salt.

This mixture is fat washed and strained, leaving a perfectly clear liquid behind. Then with a splash of vermouth vinegar from Belazu, some Dolin Dry Vermouth and Absolut Vodka, it’s poured in a frosty martini glass with a black olive.

A favourite off our new cocktail menu. Available exclusively in our upstairs bar.

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SUNDAY LUNCH AT HAUSUStarting this bank holiday Sunday on May 3, we will now be running monthly Sunday lunches.Our Sunda...
28/04/2026

SUNDAY LUNCH AT HAUSU

Starting this bank holiday Sunday on May 3, we will now be running monthly Sunday lunches.

Our Sunday menu offers familiar starters and snacks but with new sharers like the gorgeous roasted chicken from Fosse Meadow Farm, a spring braised lamb and stuffed wild seabass, covered in seaweed butter and pickled lemons. Book in now. Link in bio.

On May 7, Hausu’s own Holly Middleton-Joseph is teaming up with Pippa MacDonald, for an exclusive spring time, seafood m...
25/04/2026

On May 7, Hausu’s own Holly Middleton-Joseph is teaming up with Pippa MacDonald, for an exclusive spring time, seafood menu.

Pip has worked in some of the world’s most renowned seafood restaurants - from J Sheekey and Scott’s in London to Tom Aiken’s The Pawn in Hong Kong. Unsurprisingly, she is passionate about (and fiercely skilled at) cooking fish and shellfish.

She’s also worked with Angela Hartnett and Neil Borthwick at Merchants Tavern, Nicholas Balfe at Levan and most recently as head chef of Angela’s Cafe Murano. In between these high-end eateries, she’s travelled the world and is soon to be heading up a restaurant on the outskirts of Reykjavik.

Here at Hausu we admire Pip’s ability to take inspiration from all kinds of international cuisine. Indeed, as her grandmother once shouted over the drone of a battered magi-mix she’d lugged with them on holiday to France: “inspiration doesn’t come from sitting still.”

They’ll run a one-night-only à la carte menu on the evening. Booking link in bio.

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11a Station Way
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SE154RX

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