Cuisson Presents POP-Down

POP-Down is a brand new interactive dining concept, launching on Friday 12th June 2015. Created by luxury gastronomy experts, Cuisson, POP-Down will be open Thursday-Saturday evening throughout the summer. Moving away from the usual supper club concept, POP-Down promises to deliver inventive, high-end dining at affordable prices, with a menu that is full of surprises and sure to leave guests in awe.
The menu at POP-Down will comprise of four extraordinary courses along with a signature Cuisson cocktail. Designed by the Cuisson team, who collectively trained in some of the world’s top restaurants (The Fat Duck, Galvin at windows, Le Gavroche, The Square, Maze and Adam Simmons), the POP-Down menu fuses classic French cooking with modernist techniques. Cuisson has injected an element of playfulness into many of the dishes, to create a sense of wonder throughout the experience. The menu will change monthly ensuring POP-Down is constantly fresh, new and innovative. Examples from the menu include: Crispy tortilla | prawn chorizo

- Chicken liver parfait | charred pineapple | candied walnuts Salmon | fennel | cucumber |vanilla

- White truffle and saffron crème brûlée| yogurt sugar |summer fruit

POP-Down will take place in a spacious basement accommodating thirty-eight guests, at Borough Barista, an independent coffee shop in St James. The space is perfect for the interactive nature of the evening, with plenty of room to allow chefs to mingle with guests. An open kitchen will allow guests to have a front row seat in observing the chefs work their magic, witnessing some of the original methods that will be used to create dishes, and guests are also encouraged to help plate up with the chefs. In addition to the POP-Down dining experience, Cuisson will also host POP-Down Dessert Bar, offering sweet toothed guests the chance to indulge in three dessert courses, accompanied by a selection of expertly selected wines. Each course will feature unexpected tastes and textures, and similar to POP-Down, there will be an element of playfulness in each dish. Examples from the dessert menu include:

-Carrot cake pot | dehydrated carrot tuile | carrot salad Almond custard | mint jelly | chocolate caviar | black sesame tuile

-Marinated strawberries | black olive caramel |almond shortbread