New Year new diet? Portion control a problem? Don’t worry. Texture’s Ollie Dabbous and former Cuckoo Club mixologist Oskar Kinberg have teamed up on their first solo venture, Dabbous in Whitfield Street – to be characterized by small(er) dishes. And while these are geared toward sharing, they’ll also be perfect for calorie counting.
Décor-wise, the ground floor restaurant and basement bar will fuse industrial with organic, offsetting exposed brick and copper piping with rustic candles and natural woods.
Similarly, the menu, described as ‘elegant yet restrained’, will be feature clean flavours and simple presentation and will change according to the seasons. Sample dishes include Salad of fennel, lemon balm and pickled rose petals, Barbecued Ibérico pork with savoury acorn praline, turnip tops and homemade apple vinegar and the suspiciously unrestrained sounding Chocolate clay with sheep's milk ice cream & basil. And no, the basil doesn’t mean it counts towards your five a day...
A concise wine list has a slight bias towards crisp, perfumed wines that will balance the light, fresh style of the food while downstairs in the basement bar, Oskar will preside over a menu of classic drinks and signature cocktails such as his Dillusion - cucumber, elderflower and dill muddled with Bloom's gin, ice and lemon - using homemade sugars and infusions.
Says Ollie, “We will be a more modern and informal alternative to many of London’s fine dining restaurants with friendly but attentive service and relaxed atmosphere. Prices will be reasonable and there will be no fuss or pretentiousness. Above all, we want guests to feel welcomed, not intimidated.”
Opening early 2012
Dabbous
39 Whitfield Street, W1
