Cycene

Ring the bell and you’re welcomed into an operation unlike any other – the name may be old English for ‘kitchen’, but this is very much a restaurant of the moment. You start with a drink and the first course in the bar, then it’s upstairs for a snack in the kitchen before being seated in the intimate dining room with its bespoke crockery and pottery. It’s easy to see why the chef, who is a keen forager, talks so proudly of his ingredients, whether that’s the Shetland cod or the Highland wagyu. He and his team deliver and explain in detail their delicate, balanced and innovative dishes.

A Hidden Entrance

• Guests are greeted by a locked glass door and must press a buzzer to enter, creating an exclusive and intimate atmosphere.

Theatrical Multi-Room Experience

• The dining journey begins in a minimalist downstairs bar with cocktails and bone broth, followed by interactive courses prepared in the kitchen, before moving to an intimate dining room for the main tasting menu.

Innovative Wine Pairing Options

• Cycene offers a unique 'half-and-half' pairing option, alternating fine wines with homemade kombuchas, providing a refreshing alternative to traditional wine pairings.

Signature Ingredients

• Local Seafood: Cycene emphasizes the use of the freshest local seafood, showcasing ingredients like poached oysters and barbecued lobster, which are prepared with techniques that enhance their natural flavors.
• Highland Wagyu Sirloin: This premium beef is featured in dishes like the Highland wagyu sirloin with shellfish sauce, known for its rich marbling and exceptional tenderness, sourced from sustainable farms in the UK.
• Devonshire Crab: Used in delicate tart cases, this crab is celebrated for its sweet, tender meat and is sourced from local waters, ensuring freshness and quality.
• Bone Broth: A signature starter, this rich broth is made from slow-cooked bones, providing a deep umami flavor that sets the tone for the meal, served in artisanal clay beakers.
• Fermented Ingredients: The restaurant incorporates innovative fermentation techniques, using ingredients like fermented tomatoes and kombu to add depth and complexity to dishes, reflecting a modern approach to traditional flavors.
• Seasonal Vegetables: Sourced from small-scale British market gardens, these vegetables are integral to the menu, changing with the seasons to highlight the best of each harvest, ensuring vibrant and fresh flavors in every dish.

Tasting Menu

• Multi-course Tasting Menu: £175

Signature Dishes

• Barbecued Lobster with Fermented Tomatoes
• Dry-aged Shetland Cod with Dill Sabayon
• Highland Wagyu Sirloin with Shellfish Sauce and Fermented Apricot
• Scallops with Brown Butter and Fermented Asparagus