Creative cuisine, desserts and cocktails at London’s latest dining concept POP-Down
We all know about pop-ups, but luxury gastronomy expert Cuisson are bringing a new dining concept to London this summer – the POP-Down. The new venture, which will launch on 12 June 2015, will see diners offered a creative and high-quality menu at an affordable price compared to other supper clubs. The menu (which will change every month), will consist of four courses, fusing French cuisine with modernist technique and an element of playfulness. Accompanying the food will be a signature Cuisson cocktail.
The POP-Down will be located in a spacious basement at Borough Barista in St James, with room for 38 guests. An open kitchen will allow diners to watch the chefs in action, who will be able to mingle with their guests and even ask them to help plate up.
Meanwhile, for those with a sweet tooth, there will also be the POP-Down Dessert Bar, where diners can indulge in three courses of desserts, matched with some specially selected wines.
Examples from the menu include:
Crispy tortilla and prawn chorizo.
Chicken liver parfait with charred pineapple and candied walnuts.
Salmon with fennel, cucumber and vanilla.
White truffle and saffron crème brûlée with yogurt sugar and summer fruit.
Examples from the dessert menu include:
Carrot cake pot with dehydrated carrot tuile and carrot salad.
Almond custard, mint jelly, chocolate caviar and black sesame tuile.
Marinated strawberries, black olive caramel and almond shortbread.
- Cuisson Presents POP-Down-Dining and Desserts is located in the basement at Borough Barista, 15 Charles II Street, St James, SW1Y 4RW. Nearest station: Green Park. Starting on 12 June, it will take place every Thursday, Friday and Saturday from 7.30pm onwards until 3 October 2015. Tickets: £39 for 4 courses at the restaurant, £25 for three dessert courses (available to purchase in advance through Grubclub). For more information, visit the GrubClub website.
For a guide to what else is on in London in September, click here.