A unique cocoa restaurant and bar with a terrace overlooking the bustling Borough Market, Rabot 1745 brings to Londoners the hugely popular cocoa cuisine of its sibling, the Boucan Restaurant, launched in 2011 in the middle of a cocoa plantation in Saint Lucia and adored by New Yorkers just a short-haul flight away.
Cast over several floors, with the personality of a West Indian plantation house stylishly recreated in 21st century Britain, Rabot 1745 offers an innovative and intriguing menu designed by Chef Jon Bentham. Dishes are light and contemporary, influenced by the West Indies and Britain and underpinned with the subtle notes of cocoa.
This is a venture from the founders of Hotel Chocolat, Angus Thirlwell and Peter Harris who bought the Rabot Estate cocoa plantation eight years ago and who describe themselves as now being 'cocoa-centric' as a result.
Rabot 1745 is the restaurant of well-known chain Hotel Chocolat, named after a 250 year old plantation in St. Lucia. Well positioned above Borough Market, the ambitious menu wants to show that cacao (the unroasted version of cocoa) is not just for pudding. Take the cocoa-gin cured salmon, white chocolate mash, and chopped rump steak burger with cacao beer braised onions; oddly enough they work.
Twists on mac 'n' cheese
Chocolate doesn't seem like the most likely pairing for macaroni cheese, but the chefs at Rabot 1745, run by Hotel Chocolat, will add chocolate into the mix of pretty much everything, to surprisingly good effect. Their take on mac 'n' cheese comes baked in a savoury cacao nib pastry.