Roving bar concept The Manhattans Project is set to take up residency for three months at New Hawaiian restaurant and bar Pond Dalston in east London.
From today (September 4), the bar’s team will be serving up timeless classics that have been tweaked with contemporary spirits, seasonal ingredients, “a touch of humour and a nod to tradition”.
The new bar residency is complemented by a new food menu from Pond’s head chef Byron Knight, which showcases the finest authentic Hawaiian fusion cuisine.
Serving up “classic cocktails done right”, The Manhattans Project was founded by cocktail aficionado Felix Cohen and began in the basement of east London bar Off Broadway in Broadway Market.
The Manhattans Project has remained in east London ever since, including a three-month residency at Bohemia Hackney and running the house bar at Kerb Street food market.
The new menu of re-imagined classics includes the house Manhattan, made with Rittenhouse 100 whiskey, softened with cognac and a blend of vermouths and garnished with a brandied cherry.
The American Gothic (pictured immediately above) combines rye whiskey with calvados, sugar and bitters, smoked with apple wood. Another classic twist will be the 8 Rum Mai Tai (pictured below), made with eight rums, pineapple, almond syrup and fresh citrus.
The menu will also feature a unique take on retro favourites such as the Orgasm #2 and the Sex on the Beach #2 (pictured top) which features Few White Whiskey with blood orange, soda, cranberry bitters and tinned peach syrup.
There will be flights of four small servings of variations on a Manhattan (pictured below) and a Negroni as well as crafted alcohol-free cocktails and warming drinks such as a boozy hot Ribena.
Examples from the new food menu include Spam Fries – spam coated in dried shrimp, served with citrus mayonnaise – and Poke Pines, which is a poke of ahi’ tuna and salmon, mixed tobiko, Thai basil oil and coconut lime.
The Kalula Pork is a dish of smoked pork with iceberg cups, coriander and lime dressing, kohlrabi and pineapple pickle. There is also charred avocado stuffed with pickled mushroom, quinoa, Japanese chilli, cashew crème and rosemary ponzu.