The restaurant is a partnership project by Mr. Lyan (Drink Supremo), award-winning chef Douglas McMaster (owner of the zero-waste restaurant Silo in Brighton), Krug Champagne, Belvedere and LVMH as well as Dr. Arielle Johnson.
The menu aims to blur the boundaries between eating and drinking as bar and kitchen are merged together. The CUB creates innovative dishes by means of local, unknown ingredients and playful flavors.
A minimalistic and stylish design is applied to the interiors of the CUB. It combines modern and recycled building materials with extremely appealing aesthetics. One of the key considerations is to minimize food waste (zero waste). Thereby, the restaurant shows that a sustainable lifestyle is not about sacrifice and luxury is not about waste. Rather, making the right decisions helps to rebuild the food industry.