Cue

Rustic perfection

Chef George Kataras has spent time at Geranium, Hytra, and Fera at Claridge’s – restaurants known for their pursuit of great produce and esthetic perfection. Perhaps it is the earthiness of Simon Rogan’s Fera, or the rustic touch of Hytra, that has most shaped his own direction. At CUE, locally grown ingredients and those foraged by the team are prepared with traditional techniques that lean toward old-style cooking. The approach follows a leaf-to-root philosophy: every part of the ingredient is used, finding its place both on the plate and in the glass. The atmosphere is casual, the setting sensual, and the experience unmistakably playful.