New bar spy - The Soak

Drenched, Fermented And Pickled: The Soak Is Putting A Unique Spin On Its Plates


The Soak

Last updated . By Faith Strickland.

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Forget fast food; new restaurant and bar The Soak is all about time-consuming methods to create complex flavours to their dishes. Opened in a Grade II-listed building in Victoria, the all-day space is serving a menu of brined, soaked, and pickled plates, alongside fermented cocktails and infused teas.

Aiming to emulate the atmosphere of 'convivial Parisian bistros', the grand venue mixes historical touches such as pillars and corniced ceilings with luxurious teal booths. The Soak is open seven days a week, starting with breakfast (brunch over weekends), and finishing with dinners of dishes such as cured Chalk Stream trout with fennel and poulet noir, morels, and asparagus kombucha.