Review of Cuisson Popdown

Private dining gastronomy trio Cuisson are well into their new POPdown concept of dinner and desserts in the basement of coffee shop Borough Barista.



Here, diners can mingle with the chefs and even help out plating up their dishes, taking the novel idea of a supperclub to another level of high end dining with a bit of imagination and creativity at affordable prices.

Their four course menu comprises of French cuisine with modern techniques;

Yoghurt, cucumber and anise.
The yoghurt is a bi product of the creamed butter we sampled earlier – nothing is wasted. Diced cucumber lined the bottom of the glass with swirls of green grass dill oil and garlic oil – which I did myself πŸ™‚ with a sprinkling of pumpkin seeds and anise. Much like an Indian lassi or a dairy gazpacho the thinned yoghurt was refreshingly cooling and soothing to drink. The seeds and spices added texture and crunch to the delicate light starter.


Ratte potatoes, hay, grelot tops and umami .

The mini potatoes blackened Β from the burnt hay were soft and sweet, their skins were crisped and salted for a contrasting flavour. The hay had been distilled into a vingeretteΒ but was not bitter or charred.Β The umami dressing enhanced the plate and palette.


Duck pate, roasted pineapple, pink peppercorns and walnut.
The dusty pink pate was rich , smooth and creamy served on a squared cracker. An after taste of spiced heated peppercorn with a nutty edge.


Octopus pill pill, mustard and wild rice.

Fleshy meaty cuts of octopus, buried under crunchy earthy wild rice for a nutty flavour and strands of shallots for added sweetness.


Slow cooked salmon, horseradish cream and watercress.

Soft silky salmon cuts like butter but remained flakey. Halved sweet shallots and a rich horseradish cream boosted the salmon’s fresh taste.


Mango and lychee bavarois, strawberry and black olive.

Light airey almost whipped bavarois cream thickened with gelatine and sweetened with lychee. A fruity mango jelly topping with oaty buttery shortbread shards, earthy black olive reduction acted like a fig treacle.


Cuisson POPdown was a fantastic night of nouvelle cuisine, fresh seasonal ingredients created innovative dishes for a sensational tasting menu each plate presented with michelin style & precision. Β A definite fun supperclub experience, a very relaxed room and front of house.