Yes, you read that right – this restaurant really is called Flavour Bastard. So what’s in a name? Well, it seems that chef-patron Pratap Chahal is keen to use a fusion of flavours – gleaned from his time at Ramsay’s Claridge’s, Chez Bruce, Cinnamon Club and Galvin Bistrot – to create an international menu with ‘no attempt at authenticity’. Hence, we suppose, Flavour Bastard.
The restaurant, founded by restaurateur Vic Singh alongside chef Pratap Chahal, has taken over the former site of Arbutus in Soho and will open in September. Chahal describes his small plates menu as ‘cuisine-agnostic’, combining flavours and techniques from different cuisines and cultures.
Dishes include: white lentil, chorizo and pecorino doughnut; steamed rice cake with house kimchi, sesame and ssam; miso and mango glazed aubergine with peanut crumble and smoked aubergine relish; clouds of curds with pear and saffron chutney, pickled chilli and puffed rice; bergamot, lemon and cardamom tart with Japanese red bean, macadamia praline and banana ice-cream; and mayan-spiced milk chocolate and brownie mousse with bitter chocolate aero and lavender ice cream.
Drinks at the 20-seater bar will be overseen by Nick Jones, founder of Wines of Momentary Destination – a pop up winemaker providing support to young winemakers globally. There will be a Flavour Bastard own brew beer alongside wine, cocktails and sake.