London – The Soak offers a menu based around fermenting, soaking, steeping and brining techniques.
Recently opened near London’s Victoria station, the all-day restaurant aims to offer guests an immersive dining experience rooted in fermentation. Its drinks menu features signature ‘soaked’ cocktails as well as non-alcoholic kefir and kombucha mocktails, while the food menu includes a cider pickled egg, hazelnut and chicory salad and a preserved wood pigeon with fermented mooli (daikon radish).
Alongside its experimental food and drink offering, The Soak has made music an essential part of the dining experience, with live DJ sets and acoustic sessions. In addition, a social club offers members the chance to attend exclusive events and sample new menu additions.
The fermented food and drinks market is maturing fast, as more restaurants incorporate fermentation, soaking and brining into their practices.