Sought-after chef Sylvain Roucayrol, brings an utterly contemporary approach to the restaurant in Experimental Group’s hotel in the heart of Covent Garden. Using simple, seasonal produce, fresh herbs, and sustainable fish and meats, Dabbous adds a Gallic wink. The warm, inviting room seats up to 80 people and, of course, includes a signature cocktail bar. Mixologist-historians Jared Brown and Anistatia Miller curate its ever-evolving offerings, with a firm grounding in British ingredients and cocktail culture.
14-15 Henrietta Street WC2E 8QH LONDON
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