Ex-Chiltern Firehouse chef to head up kitchen at Mission
NEWS, October 14, 2015
Overall Value
3.5
out of 5
Food 
Service 
Ambience 
3.5
£55
  • Food
  • Service
  • Ambience

Seb LR

Mission, the second project from husband and wife team Michael and Charlotte Sager-Wilde (also behind Sager & Wilde funnily enough), has acquired a hot new head chef straight from paparazzi-magnet the Chiltern Firehouse. Aussie chef Sebastien Myers is part of a brand new team for the Bethnal Green restaurant, which also includes: Marcis Dzelzainis of Hoxton’s über-trendy cocktail spot Dandelyan, sommelier Cedric Maillard (ex-Fera at Claridge’s), John O’Dowd of St John and Alex Casey previously at the now closed Viajante (RIP).

Mission (which offers a heavy focus on wine as well as food) sits in the railway arches of Paradise Row, which is becoming something of a dining hub for east London. Earlier this year foodie darling Robin Gill (The Manor, The Dairy in Clapham) opened his latest venture there, Paradise Garage, and late 2014 saw the arrival of Resident of Paradise Row on the same street.

Seb comes with some pretty serious credentials, having worked with Nuno Mendes at Viajante before moving to be head chef at Chiltern Firehouse from the opening. After a stage at Swedish restaurant Faviken, Seb joined the team at Mission.

The à la carte menu begins with a selection of snacks followed by a series of plates priced £3-18, which can either be shared by the table or ordered as individual portions. Seb will also be serving a five course tasting menu for £30 per person.

On the menu: Pickled carrots, nasturtium; Chicken liver, black sesame & apple; Cured mackerel & rice broth; Barley porridge bread; Langoustine, coco beans & pine nuts; Jerusalem Artichoke & caramelised yoghurt; Slow cooked lamb, courgette & yuzu; and Pumpkin ice cream, honey meringue & chestnuts.

There will also be a list of creative new cocktails: Fino & ill pollen hi-ball – fino sherry, dill pollen liqueur, lemon juice, soda; Sour cherry negroni – gin, sour cherry, Regal Rogue rosso, fino sherry, Campari; and the Olive oil old fashioned – olive oil bourbon, sandalwood syrup, olive leaf bitters.

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