West-country-born chef Sebastian Merry is opening A.B.O.E in Whiteladies Road, Bristol, this February. Pronounced A-Boo and standing for A Bit Of Everything, the former Masterchef finalist hopes it will bring something new to dining in the region “without the stiffness and price tags of traditional fine dining”.
Occupying the site formerly housing cocktail bar, Flipside, A.B.O.E plans to bring a south-east Asian influence to classical cooking. He hopes to bring a playful approach to fine dining that will show off his international culinary experience and passion for sustainable local produce.
Seb started working in professional kitchens at 18. He then made it to the finals of MasterChef: The Professionals. After the competition, he worked in London and France in one, two and three Michelin-star restaurants before five years as head chef at Magpie, a fusion restaurant in Mayfair, London. He also had a year as head chef at Sheer Rocks in Antigua and as a private chef on a super yacht.
A.B.O.E is based on a belief that outstanding food shouldn’t just be reserved for fine dining and Michelin-star prices. Launched initially as a pop-up at the Clock and Dagger before moving to the Flipside, where Seb has served up small plates and roast dinners since September last year. Flipside owner Andy Dodd recently announced on the bar’s website that he was handing over the baton to Seb to re-open as A.B.O.E in February.
Seb said: “A.B.O.E is an idea and concept I have had for many, many years and owning my own restaurant has been a lifelong dream of mine. I love to cook and am so passionate about bringing people something new and exciting without the stiffness and price tag of ‘traditional’ fine dining, and I’m so excited to finally live out my dream. I can’t wait for people to come, try my food and hopefully try new things they haven’t tried before.”
The new restaurant will open on Wednesday and Thursday, from 5.00pm – 11.30pm, Friday and Saturday, from noon – midnight, and Sunday, from 12.00pm – 8.00pm. The menu will be a selection of small plates with influences from Thai, Indonesian and Japanese cuisine with combinations and cooking methods many diners will not have seen anywhere else.
