Kill The Cat team launches Spitalfields bar and kitchen
Open from today (21 July), the new site features a range of 10 craft beer taps and will serve a menu of small plates.
Chefs Nonso Belonwu and Rafferty Morais, both formerly of The Savoy Grill, will lead the kitchen in conjunction with consultant chef Matt Dryden.
Kill The Cat takes its name from the fact it groups its beers into three categories, ranging from familiar crowd-pleasers (Cat 1) to 'slightly more unexpected' flavours (Cat 2) and 'boundary pushing' beverages (Cat 3), and the food menu will be presented in a similar way.
Dishes to feature on the menu will include ‘hipster’ ham, egg and chips featuring slow cooked ham hock, a fried egg and matchstick potatoes; sticky pork belly skewers with roasted pumpkin and pomegranate molasses glaze; and crab green curry doughnut with a peanut glaze.
"It’s been a long time coming but we’re super excited to finally be launching our new site, which promises to be a playground for anyone curious about trying new and interesting flavours in food and drink," says Phil Curl, who launched the original Kill The Cat with co-founder Wes Anson in 2016.
"We’re famous for our beers, but we want to become equally famous for our food. Whatever you’re in the mood for, we aim to surprise and delight at every turn.”
Similarly to the Brick Lane site, the new location will function as a bottle shop as well as a bar and, alongside the beer, will offer a range of wines and spirits from independent producers to drink in or take away.
