Launched by Ryan Chetiyawardana and pioneering chef Doug McMaster (owner of zero waste restaurant Silo), Cub seeks to break down the perceived barriers when serving food and drink whilst also proving that luxury doesn't need to mean wasteful. Giving equal weighting to drinks and dishes, the pair created a menu that guides guests on a journey where each drink and dish is served fluidly as it's own course, with each one overlapping the next.
