The cooking at Dabbous is light and modern, with an emphasis on clean flavours and seasonal ingredients. Menus are product-driven, serving innovative dishes based on clear understanding of flavour. Above all else, the food should impress through its sheer simplicity and restraint.
Central to the cooking are fresh herbs, fruits and vegetables, juices and infusions, and wild foods, from the UK wherever possible. Butter and cream are used where necessary but not by default, and seasoning levels judicious, ensuring a much lighter style of cooking that is in keeping with many people’s desire to eat more healthily.
Downstairs at Dabbous you will find the basement bar, presided over by Oskar Kinberg. Obviously there are the classics, but also many of Oskar’s own creations, such as his “Sloe Gin Punch”, a refreshing blend of homemade sloe gin, hawthorn syrup, ginger ale and pink grapefruit.
The cocktails served are seasonal and use only homemade syrups and infusions. Table service is provided, as is a selection of bar snacks.
39 Whitfield St Tuesday to Friday 12pm – 3pm & 5.30pm – 11.30pm Saturday – 12pm – 3pm & 6.30pm – 11.30pm Closed – Sunday & Monday
39 Whitfield St
Tuesday to Friday 12pm – 3pm & 5.30pm – 11.30pm
Saturday – 12pm – 3pm & 6.30pm – 11.30pm
Closed – Sunday & Monday