Whyte Rushen
Whyte Rushen took over our kitchen for one week.
You'll know the name if you were anywhere near his lockdown pop-ups, or if you caught what he was doing at Brat, Scully, or Kerridge's before that. Michelin-trained, self-described as
"equal parts elegant and trash."
His old Hackney spot, Whyte's, scored 17/20 from Palate Magazine before he headed off on a world tour. The dish everyone's still talking about: oysters with pickled onion Monster Munch. That told you everything you needed to know.
29 July to 2 August. If you were there, you know. If you weren't, ask someone who was.
Menu changed weekly with what was good. Ask us about allergens — we know what's in everything.
From the residency
New chefs all the time. The drinks, unmistakably Top Cuvée.
Good times guaranteed. Proper hospitality with zero snobbery. Come and join us and see what's happening this week.
Book a table