Menu: A highly seasonal set menu, that weaves through food and drink
Vibe: Relaxed but interactive, the servers become part of your night
Great for: a unique night out with friends
Price: Currently £55 for set menu including drinks
Vegan/Vegetarian friendly: yes, simply state your dietary requirements and your wish is their command
Signature dishes: The baby King Oyster, smoked celeriac and kelp will be the meatiest non-meat dish you’ve ever tasted. Oh, and the bread and butter are not to be skipped. Honestly!
Signature cocktail: A coupé of Krug champagne with a water jelly cube and spiked herbs
Because It’s Cool: Cub is a collaboration between the internationally, multi-award winning drinks supremo Ryan Chetiyawardana and the multi-award winning chef Douglas McMaster from Brighton’s zero-waste restaurant, Silo. Presenting a set menu of about 10 courses, it will change the way you think about dining out.
The highly seasonal set menu is prepared in possibly the smallest open kitchen in London, by ‘one-and-a-half’ chefs – one chef, one bartender and one person who works on both the food and drinks.
Because It Matters: The ethics of Cub are some of the highest you’ll find in London; the food is from sustainable sources and the design is as eco-friendly as it gets – the walls are breathable clay that filters the air and the table tops are made from recycled yoghurt pots. “Plastic is the only thing that will never perish and we throw it away instantly. Elevating it to luxury status was really exciting,” says Chetiyawardana.
Did you know? Even human sustainability is factored in, which is a rarity in the hospitality industry. The restaurant is so prep intensive it’s only open on Thursday, Friday and Saturday nights so the one-and-a half chefs get a full two days off work.