Every year, chef Vivek Singh and the Cinnamon Kitchen brigade celebrate the start of the game season with delectable dishes and seasonal specials. This year, however, the team is raising its, um,
game with the arrival of The Butcher Bar – a primal pop-up in the heart of the City.
From 20 August until the end of November, Anise bar will be transformed into a traditionally styled butcher, complete with meat hooks, stuffed animals, and staff in jauntily striped butchers’
The experience is about much more than the meaty menu. Diners will be ‘branded’ upon entry to the bar, which will give them loyalty points for future visits; they can then sample one of five
creative, meat-inspired cocktails – from the buffalo butcher (a bloody Mary-style blend of bacon-infused Buffalo Trace bourbon, tomato juice and fresh horseradish, garnished with a crispy pig’s
ear) to deer me (which mixes venison-infused Johnnie Walker whisky with sloe gin, sweet vermouth and rosemary).
As the game season progresses, Anise’s carnivorous menu will also change – but to kick off, guests can share ‘Cinnamon Cuts’, tapas-style dishes laden with the spoils of the season – from
venison-and-prune kofta balls (pictured) to rabbit terrine with Kasundi mustard. Other full-blooded treats include BBQ pork baby-back ribs, plus bigger bites such as the Bloody Bhangra Burger or
Tandoori Grouse Nest Pizza (pictured).
And the prize ‘kill’? It has to be the Butcher’s Block – a sharing platter featuring beef, venison and grouse, brought to the table on a traditional block and served with a single cleaver. It’s a
dish guaranteed to bring out the hunter-gatherer in you.
The Butcher Bar at Anise will run every day until 30 November. For more information, visit Anise’s website.