A live fire concept from chefs Andrew Clarke (ex Brunswick House and St Leonards) and Daniel Watkins (ex St Leonards).
Acme Fire Cult offers a new approach to barbecue, where vegetables take centre stage, and where food and drink are intrinsically linked; from using beer by-products such as yeast and spent grain to make ferments and hot sauces, to using Acme’s favourite ingredients as adjuncts in beers, such as ancho chillies.
The restaurant sits opposite the 40FT Brewery tap room, seating 50 covers inside and 60 outside on the covered and heated terrace. A large custom made grill and smoker stands proudly in the covered yard. Inside, the space is pared back and dark with industrial elements.
The low waste menu is an evolution of their pop-up at London Fields Courtyard offering - expect a constantly evolving, seasonal menu featuring everything from small plates (grilled leeks & pistachio romesco) to a selection of flatbreads (coal roasted celeriac with mushroom-kelp XO) to large plates (herb fed chicken with Vadouvan butter, tropea onion and crème faiche).
Open Wednesday - Sunday.
Signature Dishes
Coal roasted celeriac with mushroom-Kelp XO, coco bean miso and salsa verde made with foraged mushrooms and hand-gathered seaweed; Dorset crab with bone marrow, jalapeno verde and salted cabbage; smoked shortrib with mustard greens, beef fat crema and ancho koi and 'char siu’ of monkfish with fermented beetroot juice, dusted in fennel pollen, and served with roast Jalapeño verde and grilled sea vegetables.
Signature Drinks
In addition to 40FT beers, there's a concise wine list from Holly Willcocks (ex Noble Rot) and a cocktail menu to pair with the food with classic negronis and margaritas and beer based cocktails like their Michelada built on the Acme Dark Lager with Acme hot sauce and fresh lime.
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Acme Fire Cult
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Industrial
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East End
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Abbot Street Car Park, London, E8 3DP
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International
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