London – Walk down the stairs into Basement Sate and it looks just like a cocktail bar should, with mood lighting, copper-topped tables and dark furniture setting the scene.
But one look at the bar menu and you’ll see this is no ordinary cocktail bar – Basement Sate is London’s first dessert cocktail bar, with choux pastry and lime meringue making appearances on a bar menu that usually features scotch eggs and pork scratchings.
The bar is the brainchild of Cathleen McGarry, the co-owner of Parisian cocktail bar, Sherry Butt, who wanted to bring a new gastronomic trend to the London nightlife scene. The dessert menu, created by head pastry chef Dorian Picard, is designed to match the tasting notes of the cocktails, with complementary flavours. The cocktails, designed by Byly Tran of L’Entrée Des Artistes, features unusual ingredients such as salted caramel and seaweed, to act as a perfect foil to the refined desserts.
As people become more health-conscious, eating dessert is becoming more of an occasional treat than a regular indulgence. Basement Sate creates occasion around the dessert, bringing it into the spotlight as a gastronomic experience worthy of a night out.
For more on recent high-brow dessert concept openings, read our Sweet Tooth Hospitality microtrend.