What they say:

The Noho location of Dabbous makes it perfect for all occasions. The clean modern European flavours of the menus are a creation of the Michelin-starred chef, Ollie Dabbous the previous head-chef of Texture. Whereas our basement bar cocktails and drinks are designed by Oskar Kinberg, an award-winning mixologist and manager of Cuckoo Club. In our basement bar expect to see classic drinks and signature cocktails such as the Dillusion; cucumber, elderflower and dill muddled with Bloom's gin, ice and lemon and homemade sugar. We'll also be serving bar snacks. The wine-list varies but focuses on crispy, perfumed wines that go perfectly with the food men which will change accordingly to seasons. Most of our wines will be available by the glass. Both levels will have an industrial but natural earthy decor with bricks, sheet metal and copper pipes offset by rustic candles and organic woods, all creating a contemporary and welcoming vibe. We'll be the modern and more sophisticated alternative to fine dining restaurant bars which often feel scary and intimidating. We don't want that for our customers, we want to offer you a relaxed fining dining experience at a reasonable price.