Cub is a restaurant from cocktail bartender Ryan Chetiyawardana (Mr Lyan) and restauranteur Doug McMaster. It uses sustainably-sourced ingredients in its ten-course taster menu and recycled materials in its decor – table tops are made from recycled yoghurt pots and walls from breathable clay, that filters the air.
What we love
The brainchild of two food sustainability experts – Mr Lyan opened the first cocktail bar in the world to use no perishables, fruit or ice; whilst McMaster's other ventures project menus on to the walls as opposed to printing them on paper.
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