George Kataras is a chef with a style all of his own. He creatively combines smoky nuances from the grill and barbecue, vibrant fermented flavours and a distinctive Nordic-style subtlety. Three to four elements are all he needs to create surprising dishes. Think succulent barbecued dry-aged sea bass topped with powdered Sichuan pepper, bergamot zest and a rich sauce based on fermented asparagus and the fish's bones. The chef demonstrates that finesse does not necessitate luxury ingredients with his fabulous combination of smoked broccoli and anchovies, capers, fermented onion and various leaves to add bite and brightness. That's the power of simplicity!The set menu – opt for a short or long version – is an immersive experience complemented by outstanding pairings courtesy of a sommelier with a penchant for natural wines. The vintage feel of the setting carries through to the listening bar in the cellar – enjoy a cocktail and some light bites as the DJ provides the musical backdrop. Come to CUE to unwind and experience a real festival of flavours.