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Flavour Bastard launches in Soho September 2017





Launching in September 2017 in the heart of Soho, Flavour Bastard is a journey of flavours.




The restaurant, located on Frith Street, will be anything but authentic; taking vibrant
ingredients from around the world, removing rules and traditions, and combining creative
flavours and techniques.





Founded by restaurateur Vic Singh with Pratap Chahal, founder of
That Hungry Chef as executive chef, Flavour Bastard is set to become a rebellious addition to
Soho’s exciting food scene.


The menu, created by executive chef Pratap Chahal, is split into tiny and small plates

designed to be shared between friends or can be doubled-up as large plates for big appetites.
The dishes reflect Flavour Bastard’s cuisine-agnostic roots, taking flavours from different
cuisines and cultures.



Tiny plates (<£5) include White lentil, chorizo & pecorino doughnut and Steamed rice cake
with house kimchi, sesame & ssam. Small plates (<£8) include Miso & mango glazed
aubergine with peanut crumble, Clouds of curds with gram confetti, mint relish & guindilla
chilli, Bastard steak tartare with tamarind, chilli & garlic and Tandoori fried chicken.


The restaurant’s large plate menu (<£15) offers a heartier portion size of the small plates.



Upon entering Flavour Bastard, guests will be greeted by a 20-seater bronze bar, a
destination in itself. The restaurant’s drinks offering will be overseen by Nick Jones, and will
be influenced by the flavours and alcohol production methods he experienced while travelling
the world.




Flavour Bastard’s mouth-watering dessert menu features Bergamot tart with Japanese red bean,
macadamia praline & banana ice cream, Mayan-spiced milk chocolate & brownie mousse
with bitter chocolate aero & lavender ice cream, Quinoa & cucumber pudding scented with
vetiver, summer berries & pistachio and Ice cream churro.



As well as producing a Flavour Bastard brew and an eclectic wine list, the cocktail
menu will reflect the food’s diverse origins, with the art of fermentation a key element and the
addition of Chinese rice wine and Japanese sake.


Flavour Bastard’s design has been overseen by award-winning branding and interior design
studio AfroditiKrassa. The restaurant’s interior has been inspired by the sculptures and work
of Italian architect Carlo Scarpa. The concept, just like its food and overall ethos, has
abstracted any references to its worldly roots with the storytelling focused around a new way
of thinking.





AfroditiKrassa has drawn parallels between Scarpa’s blend of sensuous Italian material
imagination and his Japanese-influenced forms with the style of cooking, where flavours and
spices from around the world are blended with a cooking style that combines ancient
techniques, such as smoking, curing and fermenting, with modern European cooking


The restaurant’s humble material palette emphasises the texture of its dishes,
merging diverse materials such as raw concrete and pebbledash with warm maple wood,
industrial glass and brass. The lighting is entirely bespoke, inspired by Scarpa’s brass
sculptures, bringing an understated elegance to the space.

Flavour Bastard, 63-64 Frith St, Soho, London W1D 3JW

020 7734 4545

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