Mackerel | Radish I Shiso
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Bread I Broth
The virtue of soup and bread in a clay pot prepares the body and mind for what is to come
-Steve Harrison
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Comte I Walnut I Onion
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Crab I Genmaicha I Kombu
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Duck Liver I Red Pepper
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Opening night and then a revisit last year in the PDR of the newish @cycene.bms Cycene, formerly the excellent Mãos where Edoardo Pellicano and Nuno Mendes used to rattle the pans.
Heading up the kitchen now is @cheftheoclench Theo Clench, formerly of Akoko, Bonhams and Portland (all excellent IMO).
This space holds a very soft spot in my heart as I’ve enjoyed many an evening eating here when it was Mãos, back when Nuno and Eddie were cooking, and even an evening spent enjoying Gareth Ward’s cooking, so I was eager to see what Theo could bring to the table.
It turns out that he can bring delicious and interesting cooking to the table. I really enjoyed the whole experience, starting downstairs in the Japanese style bar area for a welcome drink and the first course of broth and bread, then moving up to the beautifully redesigned dining room and more recently the private dining room just next to the open kitchen.
It was interesting to see what Theo and his team would bring to this space and I have to say that they had very big boots to fill (I personally thought that Mãos was one of the best restaurants in London) , but fill them they have. Opening night was great, but of course they weren’t at all in their stride. The revisit in December saw them full of confidence and dishes that I already thought were pretty much perfect had some how improved even more.
I shall be returning as soon as I can and I suggest you check it out to. Highly recommended.
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Michelin Guide - ⭐️
OAD - recommended
W50B -
Best Chef Awards -
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