Cub

Mr Lyan (aka Ryan Chetiyawardana) has always done things differently, from his botanical bar Dandelyan to his no brands, no ice, no perishables bar White Lyan. Now he’s shaking things up with Cub, a bold new concept that merges drinking and dining into one indistinguishable sensory experience. He’s teamed up with Doug McMaster of Brighton’s zero-waste restaurant Silo, LVMH and Dr. Arielle Johnson (former food scientist at Noma, no less) to offer a new, unique drinks-led dining experience. Sustainability is the focus here, but it’s all very luxury. There’s only one option: the tasting menu, and it consists of dishes like Krug Champagne, water jelly and spiked herbs, Japanese knotweed, sheep’s milk and ramson, and compost smoked carrots, buffalo curd and whey. Strange but good.