Gambas team announce CARGO 2 opening date

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Gambas CARGO 2

 

The team behind Bravas will open new tapas bar Gambas at CARGO 2 at Wapping Wharf on Tuesday, July 3rd.

Kieran and Imogen Waite, founders of foodie hotspots Bravas, Bakers & Co and Cargo Cantina, which is also based at Wapping Wharf, will open Gambas in unit 12 on the top floor of CARGO 2, overlooking the waterfront.

Kieran said: “We have an excellent team in place to create a fantastic new tapas bar where people can enjoy great food, service and atmosphere whilst looking at the incredible harbourside views on offer from our terrace.”

Imogen added: “The people are what make our places great and our operations manager José Moreno, from Bravas, and executive head chef Mark Chapman, formerly of Sepia Sydney and The Bath Priory, are building a great team to deliver the freshest seafood and great hospitality to enjoy in an unrivalled setting.”

Read our review of Bravas here

This will include Elisabeth Julienne as head chef, formerly of Restaurant Coque in Madrid, and Bristol’s Bells Diner, alongside general manager Anthony Bado, formerly of Arbutus London, Soho House Group.

José Moreno said: “The fit-out has been inspired by our recent research and development trip to Valencia. The beautiful seafood counters at the Mercado Central have led us to work with a natural marble stone for our bar which is fitted around our open kitchen. Guests will be able to see our chefs preparing delicious paellas in huge 80cm pans. After collaborating with David Montero, the paella maestro of Valencia, we’ve developed an outstanding dish.”

On the menu, expect authentic Spanish-inspired tapas, with a focus – as you’d expect from the name – on fresh fish and seafood with a Catalan accent. Staple dishes will include ‘Gambas Paella’ – Valencian rice cooked with cuttlefish, mussels and monkfish (£7.90); Salmorejo with quail eggs (£3.50); and Chicharrones de pollo (£5.50) – crispy fried chicken with paprika, chilli, garlic and coriander.

As well as the main menu, there will be up to an extra 10 further dishes on the daily specials board. Mark Chapman said: “Our chefs and I are very excited about the Gambas specials. Designing our menu this way will allow us to buy fresh seafood from the Cornish markets daily with the aim of selling out each service. We plan to showcase different species of seafood as well as seasonal vegetables and a few more creative dishes such as ox tongue with picual olive oil and capers.”

Kieran added: “A tapas bar should be somewhere with an abundance of exciting food on offer and accessible to everybody. I think that is one of our USPs – we are as happy to serve somebody who is looking to spend £6 on a quick beer and slice of tortilla as a couple looking to have a slap-up meal to celebrate their anniversary. Paella and bocadillos will also be available for those wishing to have a quick lunch, and we have a lovely aperitivo menu including Agua de Valencia, Catalan Spritz and Spanish Vermouth so people can enjoy refreshing drinks on the terrace.”

 

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