Silo X Wine Bar will see McMaster work closely with the restaurant's development team and collaborators to develop an all-new zero-waste menu and drinks offering designed to complement the space.
The restaurant 'will continue to showcase suppliers and products which reflect Douglas’ commitment to zero-waste and closed-loop practices'.
Dishes to feature on the new menu include small plates and snacks such as ‘Siloaf’ & aged butter; koji quavers & dip; and a soy egg with lava salt.
Larger plates will feature preserved tomato with fig leaf and cottage cheese; grilled cuttlefish kebab with umami dipping sauce; and green pea naan with roasted tomato dip.
Wines will be sourced from artisanal, minimum intervention producers such as Sussex-based wine producer Ben Walgate of Tillingham Wines, and Gut Oggau from Burgenland, Austria.
There will also be a new cocktail list available, created by award-winning bartender and long-time collaborator Ryan Chetiyawardana (aka Mr Lyan), which draws heavily upon spirits sourced from Copenhagen grain-to-bottle distillery Empirical Spirits.
“I’m delighted to be reopening Silo this month," says McMaster.
"Silo wine bar is the perfect way for us to invite back guests and regulars and will help us to segue towards reopening the restaurant towards the end of the year and giving guests the full Silo experience as soon as we can.”
McMaster's second iteration of Silo launched in Hackney in October last year following a successful crowdfund.
He previously established the concept in back in 2014 in Brighton, where it ran for five years before being closed so McMaster could bring it to the capital.
Cub, the 'hybrid' restaurant and bar opened by Chetiyawardana and McMaster in London's Hoxton in 2017, announced last week that it would not be reopening post lockdown .