Former Fenn chef goes it alone with Counter 71

Opening in June, the project will combine two disparate concepts housed under one roof: Counter 71, a chef’s table restaurant serving 16 covers a night; and Lowcountry, a bar paying homage to the cocktail culture of the American South.

Counter 71 is described as Laker’s ‘culinary ode to the British Isles’ and will serve a seasonal tasting menu that depicts the chef’s minimalist style and places an emphasis on the ‘lesser-known British larder’ of citrus fruits and chillies that have grown in abundance in recent years due to soaring temperatures.

Dishes set to feature on the opening menu include langoustine broth and pickled carrot; brown crab donut and scallop roe; eel tart with fried seaweed and caviar; and chocolate parfait with yoghurt sorbet and buckwheat crumb.

Laker will be joined by other Fenn alumni including sous chef Michael Miles; and general manager Harry Cooper, who will head up front-of-house and oversee the restaurant’s wine list, which will lean towards new world wines and varieties from lesser-known producers.

An earthy green colour palette will be prevalent throughout the restaurant and accented by the central marble countertop. Texture will be introduced to the space through Japanese tiled footrests and boucle upholstery, contrasting against concrete floors.

Downstairs, Lowcountry will be headed up by US-born mixologist Ryan Sheehan and highlight American whiskey – the bar’s name being taken from the area that spans from Mid-coast Georgia to North Carolina, which is famed for its bourbon and rye whiskies.

Seating 28 covers and open for standalone bookings and walk-ins, as well as Counter 71 guests before or after dinner, the drinks menu will offer ‘signature’, ‘historical’ and ‘classic’ cocktails.

These will be accompanied by a menu of bite-sized dishes developed by Laker and inspired by the Lowcountry region that include pimento cheese rarebit; shrimp and grits prawn toast; and fried okra. 

Using surplus produce from the Counter 71 kitchen, the Lowcountry cocktails will take a ‘culinary approach’ and be adapted frequently according to the seasons.

‘Signature’ cocktails set to feature on the menu include a ‘hot tomato’ made by combining tomato water, jalapeño-infused tequila, and basil oil with salt; a ‘fat-fashioned with bacon-washed bourbon, maple syrup and creole bitters; and a blueberry Manhattan combining blueberry-infused whiskey and sweet and dry vermouth.