Waste Not Want Not: East London’s Hottest New Dining Concept | sheerluxe.com

Waste Not Want Not: East London’s Hottest New Dining Concept

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One of the most exciting openings of the year, Cub is a new drinks-led dining concept that champions zero-waste food and comes courtesy of Ryan Chetiyawardana, the brains behind award-winning cocktail bars Dandelyan and White Lyan. Putting a creative and theatrical twist on waste-free dining, this unique, sustainable dining spot ticks every box. We paid a visit to get a slice of the action…

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The concept…

Blurring the boundaries between the worlds of food and drink, Dandelyan’s master mixologist, Ryan Chetiyawardana, has joined forces with Doug McMaster of pioneering zero-waste restaurant Silo in Brighton and Dr Arielle Johnson (former resident food scientist at Noma, now at MIT Media Lab) to create a dining experience with a quirky twist – each dish is created sustainably, using every part of every ingredient. Cub’s inventive tasting menu unites the chefs and bartenders to create a harmonious fusion of food and drink, featuring three plates and four drinks, with a few off-menu added extras.

The twist? It rejects the traditional format of drinks paired with food, but is served course by course – some courses food, some drink, and some served side by side – to create a journey of the senses, each dish preparing the palate for the next flavour injection.

The setting…

Taking over the upstairs of Ryan’s former White Lyan bar, (just relaunched as the new and improved Super Lyan) Cub boasts retro mustard booths, tables made of recycled yogurt pots and pendant lights made of cork and paper mulch, to tie in with its eco-friendly, sustainable theme. The open-plan kitchen-cum-bar is paired with counter-side seating so you can watch the chefs and mixologists at work, whilst the friendly waiting staff serve each dish with an insightful explanation, so you know each flavour to look out for.

The menu…

This complex and challenging menu will certainly keep you on your toes – one glance at the Water Jelly and Fig Leaf-laden menu is likely to leave you cross-eyed – with each plate designed to surprise and excite. Intricate dishes of green tomato, lemon verbena and fragrant white peach are served alongside boozy infusions such as vodka, chamomile and cider vermouth finished with a sprig of greenage; plum and gin with carrots ripened by bananas; and Krug Champagne with a herb-infused cube of water jelly.

Notable mentions are the ‘Shrooms on Shrooms’ – baby king oyster mushrooms fermented in duxelles and cooked three ways; tomato brined in sea water, with seaweed and sea herbs; and soft chervil bathed in ‘turbo’ super-reduced whey (they use leftover whey from Neal’s Yard – a by-product of cheese-making that would otherwise go down the drain) with salty miso and slithers of red flesh apple. The entire menu will change on a weekly basis and is mainly vegetarian with a few vegan-friendly dishes. Opt for the nine-course tasting menu for £45, or choose single small plates from ‘Good Things to Eat’, or wines and cocktails from ‘Good Things to Drink’.

Who goes…

Inquisitive foodies with a conscience who aren't afraid to push beyond the boundaries. Cub’s inventive, zero-waste menu is a sensorial flavourfest, challenging the traditional notions of food and drink. Prepare for an evening of cocktail-themed culinary theatrics…

We’ll go back for…

The grand finale cocktail of peach, coffee and cognac, stirred with a mint-chocolate matchstick – absolutely divine.

153 Hoxton Street, Hoxton N1 6PJ

Visit LyanCub.com

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