Chef George Kataras builds his cuisine around open fire and pre-industrial techniques such as fermentation, pickling, smoking and drying, working with just three or four carefully chosen elements per plate. The pure plant tasting menu is where this approach truly shines: deeply flavoured, with layered textures, smoky undertones, precise balance and a creative, playful sense of composition. Vegetables, herbs and ferments are treated with the same level of craftsmanship traditionally reserved for meat and fish. If CUE were to push its vegetable focus even further, we believe it could comfortably stand alongside some of the best vegetable-focused restaurants. We genuinely hope they do.
