Want to get a taste of a drinks-led dining concept from one of the best bartenders on earth?
Join the Cub.
Cub comes to us from Ryan Chetiyawardana, the booze genius behind White Lyan and Dandelyan (now Lyaness) – both of which won so many awards we can’t list them here – and Doug McMaster of Brighton’s pioneering zero-waste restaurant Silo. Set in a light, bright space above Hoxton’s Super Lyan (and also aiming for a zero-waste philosophy) here’s what they’re doing there…
The idea is to “blur the boundaries between food and drink”. To do this, there’s one long bar stretching the length of the space, which will act as a pass simultaneously. Behind it, chefs, bartenders, and indeed “chef-bartenders” all work in unison to create the menus, whose courses will present food & drink alongside each other, whilst other courses may just be a stand-alone dish or drink. And those dishes? Well let’s look at,
To help design the dishes they’ve enlisted the help of Dr. Arielle Johnson, former resident scientist at Noma and current flavour scientist at the MIT Media Lab. Altogether, they’ve put together an ever-evolving menu featuring drink/dishes like Champagne with water jelly & spiced herbs; rare tea with tea stems and compressed plum; and burnt peach with capsaicin, Cognac, and coffee.
You can get them a là carte, or if you spring for the tasting menu (a pretty reasonable £60), you’ll get nine courses of either food or drink.
It’s the lyan’s share of the menu.
NOTE: Cub is open now. You can make a booking, check out the menus, and find out more right HERE.
Cub | 153-155 Hoxton Street, N1 6PJ
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