Dabbous opened to a blaze of publicity and 5 star reviews a few months ago.
However, Dabbous is not just a restaurant, it is also a phenomenal bar with drinks that deliver on everything that the restaurant does – subtle flavours meet the bold head on and unusual combinations marry as if always been together.
The subterranean bar, which has the same carpark-chic, East London look as the restaurant above, is run by Oskar Kinberg. Oskar has created a cocktail menu that is modern, fresh and has all the excitement of the menu upstairs.
Oskar took us through some of the drinks, which included the wonderfully refreshing Dillusion (£8.50), made with gin, elderflower cordial, dill, cooling cucumber and a dash of lemon that brought everything together. The fruity bourbon Bulletproof (£8.50), served in a preserve jar, and brilliantly sweetened with gooseberry jam. The Sake Sake good price(£8.50) made with rum, plum sake, manuka honey, fragrant kaffir leaves and bound with egg white was sublime. And the Giddy up (£10). Oh the Giddy up, served in a tankard and my new favourite drink ever. A cunning mix of beer and tequila, perfumed with elderflower cordial and sweetened with camomile infused acacia honey. Wow!
Dabbous, 39 Whitfield St, London, W1T 2SF, 0207 323 1544, www.dabbous.co.uk