What: The Soak
In a nutshell: Fermenting in Victoria
Summing it all up: A new bar and restaurant in Victoria is all about fermenting, soaking, steeping and brining - whether it's for cocktails or food.
Victoria's restaurant scene continues to look that ever bit brighter with news what seems like a promising bar and restaurant, called The Soak. That name refers to their main thing - that they're all about fermenting, soaking, steeping and brining. It's all part of the Grosvenor Hotel, right by Victoria station.
The food comes from Head Chef Chris Zachwieja (who previously worked for Tom Aikens) show says "the menu is inspired by the current trend for pickled and fermented foods but also by my love for these techniques and intense flavours." He'll be serving up dishes that include :
- Poulet noir with morels, asparagus & a wild mushroom kombucha
- Wood pigeon, pearl barley koji, anchovies, flat turnip & fermented mooli
- Sussex peas, Yorkshire sheep yoghurt & grelot onion (pictured)
- Scottish ox cheek bourguignon, cup mushroom, lovage oil & aired potato
- Salted Scottish cod, watercress, musseroner and crispy chicken skin
And that ethos will carry onto the drinks too. They'll have house kombucha (of course) and the cocktails will all have some element of "soaking". They'll also have acoustic and DJ sets and have a late licence until 2am, which could be very handy.
More about The Soak
Where is it? 101 Buckingham Palace Rd, Victoria, London SW1W 0SJ
When does it open? 26 April 2019
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