Set within a Shoreditch town house, Cycene takes its name from an old English word for kitchen amd is the brainchild of Blue Mountain School founders James and Christie Brown, who opened the restaurant in October 2022
Cycene's tasting menu blends modern and classical elements and is notably clean in terms of both flavour and presentation. The restaurant's state-of-the-art kitchen makes room for specialist ageing chambers allowing for meat and fish to be aged in-house as well as fermentation lockers for the development of the bespoke soft pairings of drinking vinegars served alongside the meal itself.
The first course of house-made bread and chilled broth is served downstairs before diners continue their meal in Cycene’s 16-cover, first floor dining room that accommodates tables of up to four covers. Dishes might inclue bites of langoustine wrapped in wagyu beef, served in a sauce of British pork fat, garlic, and ginger; and goat ragu served with
cuttlefish noodles, foraged wild garlic and coffee foam, and larger dishes such as whey-fed Hereford sirloin steak matured for 200 days in Cycene’s in-house salt aging chamber.
The Browns have created a space that is intimate and high reaching. Design details include wooden panelling hand-made at the Brown’s woodshop along with hand upholstered benches using Kvadrat fabric.
Cycene's tasting menu blends modern and classical elements and is notably clean in terms of both flavour and presentation. The restaurant's state-of-the-art kitchen makes room for specialist ageing chambers allowing for meat and fish to be aged in-house as well as fermentation lockers for the development of the bespoke soft pairings of drinking vinegars served alongside the meal itself.
The first course of house-made bread and chilled broth is served downstairs before diners continue their meal in Cycene’s 16-cover, first floor dining room that accommodates tables of up to four covers. Dishes might inclue bites of langoustine wrapped in wagyu beef, served in a sauce of British pork fat, garlic, and ginger; and goat ragu served with
cuttlefish noodles, foraged wild garlic and coffee foam, and larger dishes such as whey-fed Hereford sirloin steak matured for 200 days in Cycene’s in-house salt aging chamber.
The Browns have created a space that is intimate and high reaching. Design details include wooden panelling hand-made at the Brown’s woodshop along with hand upholstered benches using Kvadrat fabric.
