CUE MERGES TWO WORLDS INTO ONE EXPERIENCE

words by MAREK BARTEK

At CUE, the concept is straightforward but effective: one address, two distinct experiences. Upstairs, the restaurant centres around a fire-driven approach led by chef George Kataras, whose cooking leans into depth; downstairs, a listening bar shifts the focus towards music, cocktails, and a more relaxed pace — a duality that feels perfectly aligned.

In the kitchen, open fire is more than a visual cue. It shapes the menu in a way that allows the ingredients to develop through heat rather than heavy manipulation. The tasting menus — offered across different formats — reflect this, favouring bold, rounded flavours and a certain clarity in execution.

There’s equal attention given to what’s in the glass. The wine selection leans towards New World producers, complemented by a broader offering of sake, spirits, and low-intervention options. It’s a pairing philosophy that avoids predictability without becoming obscure, reinforcing the overall sense of balance.

Downstairs, the mood shifts into a mid-century inspired, Japanese listening bars, the space trades formality for atmosphere, with vinyl-led sets moving between disco, jazz and R&B. Cocktails follow a similar logic of subtly reworked familiar structures, while late-night bites keep the transition between dinner and drinks seamless.

CUE works best when taken as a whole. It’s not just about dining or drinking, but about how the two interact — a format that feels increasingly relevant, and here, notably well executed.