Ryan Chetiyawardana (aka Mr Lyan) and his team have partnered with friend and collaborator Doug McMaster, of Brighton’s pioneering zero-waste restaurant Silo, to launch Cub at the former White Lyan site

Sitting above the basement bar Super Lyan, Cub offers a unique luxury experience for diners presenting the pair’s own modern interpretation of a restaurant. Marking an inaugural moment for both parties, it is Mr Lyan team’s first full foray into the world of dining, and Doug McMaster’s first venture in the capital.

Going beyond just food pairing, the venue blurs the boundaries of food and drink by approaching them as a united entity. This marks a return to how both parties define the dining experience; creating and presenting serves in an inclusive manner with a combined vision. Working with input from Dr Arielle Johnson – former resident scientist at Noma and current flavour scientist and Director’s Fellow at the MIT Media Lab – Cub remains at the heart of the Mr Lyan team’s development and experimentation.

Through work with Dr Arielle Johnson, the venue has become its own ecosystem with experimental ingredients grown on site as part of a program to research the effects of environment on food growth and flavour. Cub brings people together through an exciting high-end offering, reducing waste and channeling the warmth and playfulness the Mr Lyan team have become known for. Open Thursday to Saturday: 6pm to late. 

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Favorite Room

Keeping the bare brick walls, leather booths and the stripper pole of White Lyan’s basement, the focus of the Super Lyan menu is on classic cocktails, given the Mr Lyan treatment.

Signature Dishes

Krug Champagne with water jelly and spiked herbs, Japanese knotweed with raw sheep’s milk and ramson; compost smoked carrot with buffalo curds and whey and tomato brined in sea water with seaweed and sea herbs with smoked rye amazake Belvedere vodka and rhubarb.