Dabbous on Whitfield Street in London serves fresh and modern food with very few additives, as their websites stresses, “ensuring a much lighter style of cooking that is in keeping with many people’s desire to eat more healthily.”
For lunch they have cod, poached and served with clams, artichokes, mustard and basil, and for dinner, King crab with garlic buttermilk and cabbage, and barbecued beef short rib with molasses and mustard are in the spotlight. The popular four-course menu allows you to see what Dabbous is best at, showcasing their peas and mint appetizer, choice of the crab or short ribs, a cheese and apple plate, and pink grapefruit with jasmine. While limiting, the goal is to use seasonal and fresh ingredients, and do their few dishes well.
The bar downstairs follows a similar mission, creating drinks using only homemade syrups and infusions, like the “Sloe Gin Punch”, a blend of homemade sloe gin, hawthorn syrup, pink grapefruit, and ginger ale.