This November, award-winning duo Michael Sager and Marcis Dzelzainis, of Sager + Wilde, will launch an exciting all-day-dining bar and canteen. Fare Bar + Canteen, located in the historic Morelands building on Old Street, is a multifunctional space split across two floors offering a grab-and-go coffee area, intimate cocktail and wine bar, and restaurant serving a selection of modern seasonal small plates with larger sharing dishes from the robata grill.
The contemporary open space will have an industrial aesthetic with a bright and clean finish. The ground floor bar and canteen is flooded with light through the floor to ceiling Crittal Windows and will offer natural wine and cocktails on tap. This includes a Nitro Vodka Espresso – vodka and coffee that pours like Guinness and a Rum + Coconut – a 21st century take on the Pina Colada, with Havana 3 year, Coconut, verjus and lemongrass hydrosol. Guests are invited to drink and dine around a horseshoe marble dining counter, warmly lit by the reclaimed Holophane lights and overlooking an open-plan kitchen boasting a huge Cuppone Oven.
Downstairs, the intimate bar and dining area will be flooded with light from a glass skylight in the middle of the space and features parquet floors and white pillars. The bar menu includes an extensive 250-strong Sager + Wilde curated wine list sourced directly from boutique winemakers across the world, as well as delivering a ground-breaking approach to the cocktail list. A bespoke FARE tonic water has been created, which is lighter in taste and lower in sugar than traditional tonics, to allow the spirits to shine through.
Head Chef Thomas Raymond, previously at Ellory, will lead the kitchen creating a menu that takes inspiration from his British roots and travels around the Mediterranean. The extensive food menu available focuses around the grill which takes centre stage in the restaurant downstairs. He will lead the kitchen in creating an approachable and accessible menu with his food delivering bold, punchy, vivid flavours and interesting textures. The menu showcases vegetable-based small plates, grilled skewers and larger sharing dishes, reflecting the sustainable practices at the heart of the restaurant.
The coffee space, located on the ground floor, will be overseen by partners at South London’s Assembly who Fare are creating their own bespoke house roasts with. Coffee will be served from an innovative, state of the art, Custom Sanremo machine.
