The new menu starts with small plates and snacks such as “siloaf” and aged butter koji quavers and dip and a soy egg with lava salt.Īlso available are more substantial dishes including the “Hot 4 u” spring onion pancake preserved tomato, fig leaf, cottage cheese grilled cuttlefish kebab with umami dipping sauce green pea naan with roasted tomato dip grilled flatbread with smoked aubergine and Silo’s smoked pork bun. Silo x Wine Bar is the perfect way for us to invite back guests and regulars and will help us to segue towards reopening the restaurant towards the end of the year and giving guests the full Silo experience as soon as we can.” Open in the evening from Thursday to Saturday and for lunch Saturday and Sunday, Silo x Wine Bar will continue to showcase suppliers and products that reflect Douglas’ commitment to zero-waste and closed-loop practices.ĭouglas McMaster says: “I’m delighted to be reopening Silo this month. While the restaurant remains closed until the end of the year in the wake of Covid-19, chef and founder Douglas McMaster has reconfigured the space to launch an all-new zero-waste menu and drinks offering as Silo x Wine Bar. Even the restaurant furniture and fittings have been upcycled. Now based at the White Building in London’s Hackney Wick, Silo continues to champion natural food used in its entirety, cutting out food miles and over-processing whilst preserving nutrients and the integrity of ingredients. Silo pioneered the trend for zero-waste dining from its original site in Brighton back in 2014, spearheading a movement that now includes the likes of Fallow, Cub, Native and Ugly Butterfly. Want a closer look at CRATE Brewery? Head on over to one of their tours.While Silo remains closed (for now), the world’s first zero-waste restaurant has launched a bar serving minimal intervention wines from small producers. Silo | Unit 7, Queens Yard, Hackney Wick, E9 5EN You can find out more, and book a table, HERE. NOTE: Silo is open for dinner Wed-Sat, plus lunch on Saturdays. if you don’t want to get too wasted either. There’s also a number of ferments, brewed in-house from leftover herbs and ingredients… You can go for the drinks pairing to match: a colourful procession of simple cocktails designed to act ‘more like wine’ and complement, rather than distract from, the dishes. That might include the likes of preserved tomato with Mexican marigold and aged cheese pink fir potatoes with caramelised whey and kale treacle cuttlefish with white kimchi or dairy cow, cooked over the fire and served with celeriac and aged buttermilk. The beating heart of the place, however, is the dark, wood-panelled open kitchen, alive with activity and a roaring live-fire grill, and encircled by the best seats in the house.Ĭome here for dinner, and you can pick and choose from a frequently changing menu of innovative dishes – or, you can plump for the five-course tasting menu. And of course, everything’s been designed with sustainability in mind – the crockery’s made from recycled glass the dining counters are all upcycled plastic even the lampshades are made from a kind of mushroom. Being into sustainability, Doug McMaster likes to reuse or repurpose as much as possible.Ĭase in point: he’s just moved his acclaimed zero-waste Brighton restaurant, Silo, into a beautiful East London warehouse at CRATE Brewery (who he’s partnering up with), overlooking the canal in Hackney Wick.Īscend its cast iron staircase and what awaits you is a stunning, laid-back eatery that combines a Bauhaus aesthetic with an enormous double-height ceiling, industrial warehouse-style windows and bare, whitewashed walls.
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