Named Cycene, an old English word for kitchen, the restaurant (which replaces Mãos) is headed by chef Theo Clench - who is best known for stints at Portland and Akoko. Expect the restaurant to “emulate the feeling of dinner in a private home” - with diners eating their second course behind the pass in the expanded kitchen and cocktails served in the downstairs bar.
Clench is serving up a 10-course menu championing seafood and seasonable produce. Expect dishes such as Devon crab with white kombu on a green tartlet, and mackerel with plum, shisho and dashi.
Kitchen suppers
Devon crab with white kombu on a green tartlet; mackerel with plum, shisho and dashi, and slow cooked turbot with sake, caviar and a “lettuce sauce”.
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