Mr Lyan Gin, Lapsing Tannins, Cider Butter and Ambergris
Sea Buckthorn, Douglas Fir, Brown Butter
Compost Smoked Carrots, Buffalo Curd, Whey
Cub is a partnership, collaboration, restaurant and precious project from lots of folk:
Mr Lyan (of White Lyan, Dandelyan, Super Lyan), Doug McMaster (of pioneering zero waste Silo, Brighton), Krug Champagne, Belvedere and LVMH, Dr Arielle Johnson (formerly Restaurant Noma, now MIT, Boston), and many others. We use considered ingredients and apply sustainable methods to create delicious stuff that does good too. We don't want to go on about that, but it's pretty damn interesting what we've tried to bring together, so please do ask us more about it when you visit!
Cub follows a simple premise of bringing people together through great food and drink. In our home on Hoxton Street in East London, we'll set you up with delicious stuff that makes your mind and belly happy. Our set menu is the best way to experience this; some courses are food, some drink and some... a mixture of the two. Or you can just do à la carte. Boozeless options available too.
It’s a small space, so we suggest booking in, or put your name down on the waiting list downstairs at our cocktail bar, Super Lyan if you’re just nearby.
If you would like to enquire about catering for larger groups, please e-mail!
Tomato brined in Seawater with Seaweed and Sea Herbs