Laki Kane had made its name through bold cocktails and a vibrant, theatrical setting. But its food offer hadn’t kept pace. Guests loved the drinks – but once the rum was poured, there wasn’t enough to keep them seated. The venue needed a food concept that could stand on its own, not just fill a gap.
The ambition was to relaunch Laki Kane as more than a cocktail bar: a fully immersive hospitality experience with food and drink in equal measure. To make that leap, they needed a menu – and a chef – that could capture the same energy on the plate as they had in the glass.
