Two-Michelin-starred chef Sat Bains will today (12 June) open his new dining concept, Nucleus, a ‘restaurant within a restaurant' at his eponymous venue in Nottingham.
Located within the grounds of Restaurant Sat Bains with Rooms, Nucleus will be an exclusive, self-contained, six-seat dining experience. In addition to its own private access, separate to the main dining facilities, Nucleus has its own dedicated kitchen.
"So many pieces make up the bigger picture and, with Nucleus, we hope to give our guests another dimension in our journey of taste, texture, temperature."
Seasonal tasting menus featuring exclusive Nucleus dishes alongside occasional highlights from the main restaurant will be served, with seven and 10 courses on offer at lunch and dinner respectively.
Sample dishes include peppered steak - aged beef, roscoff onions, nasturtium and potato; or roast monkfish, sweetcorn relish and chicken juices; as well as an evolution of original Restaurant Sat Bains dishes, such as scallops, braised pig's trotter and ponzu jelly; or strawberries, vanilla and lemon verbena.
Optional wines flights can be tailored by the restaurant's head sommelier and chosen at three separate price points, ranging from £75 to £160.
The Nucleus kitchen, which is a collaboration between Bains and the Advance Group, occupies a relatively small footprint and includes the Angelo Po Monolithe Island with energy efficient contact heaters.
The open dining area features a contemporary design that references the building's Victorian farm origins with a soft, earthy palette of exposed reclaimed brick, natural brown leathers and textural dark wood. The space will give guests full visual access to the kitchen.
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