Mimi ON Feb 15, 2012 AT 3:03 pm

by John Gregory-Smith

Dabbous is the first solo venture from Ollie Dabbous, latterly of Michelin-starred Texture and one of a handful of young chefs Restaurant Magazine recently hailed as shaping the UK culinary scene, and award-winning mixologist Oskar Kinberg, formerly bar manager of the Cuckoo Club.



Spread over two levels, Dabbous comprises a dining room and basement bar. The menu will change with the seasons, but dishes, which are created for sharing, are of the calibre of; Salad of fennel, lemon balm & pickled rose petals; barbecued IbĂ©rico pork, savoury acorn praline, turnip tops & homemade apple vinegar and chocolate clay with sheep’s milk ice cream & basil.

In the basement bar, Oskar presides over a menu of classic drinks and signature cocktails such as the Dillusion - cucumber, elderflower and dill muddled with Bloom’s gin, ice and lemon – using homemade sugars and infusions. A limited selection of bar snacks are offered alongside the full restaurant menu.

39 Whitfield St


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