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When it comes to mixological innovation, Mayfair isn’t typically the first place that comes to mind. But the arrival of Kwānt, a new venture by former Savoy head bartender Erik Lorincz, is both surprising and exciting. Despite the high rents and strict licensing laws, Lorincz has brought his creativity to Green Park.
The name Kwānt, pronounced “quaint,” comes from an old Middle English word meaning ingenious or strange. The interior, designed by Lorincz in collaboration with Co:de Studios, creates a unique and ever-changing atmosphere. Drawing inspiration from art deco-era Havana and upscale Japanese aesthetics, the space features stunning turmeric bouclé banquettes nestled under beautiful palm trees. The large windows offer glimpses of the bustling street, while a softly lit island made of polished oak and stainless steel acts as a chef’s table bar with additional seating.
Behind the counter, bartenders don collarless white jackets, navy ties, and jeans as they expertly prepare exceptional drinks priced at £16-18. Lorincz’s recipes are truly dazzling, incorporating refreshing savory flavors such as tomato water, cucumber, verjus, and basil. There are also hints of Asian influences with ingredients like miso, sake, and koji. The Sea the Sea cocktail puts a twist on the classic Martini by infusing it with ozone-y seaweed, while the Cosmo is transformed into a pale-pink highball with hints of cardamom and timur berry. The Gimlet receives a tangy twist with the addition of hops and coriander seeds, and the Wallet, an Old Fashioned-style blend of bourbon, red miso, salted maple, and chestnut, strikes the perfect balance between savory and sweet. Even those who typically dislike foams will be impressed by the pugnacious Bloody Mary, which features marmite-vodka and a mustard “air” – in my opinion, the best Bloody Mary I’ve ever had. To accompany these exquisite drinks, chef Joni Ketonen, formerly of The Fat Duck and St John, has crafted exceptional bar snacks.
In a glass-fronted cabinet, guests can admire Lorincz’s collection of old and rare spirits, including turn-of-the-century cognacs and the last batch of Bacardi made in Cuba. They can even experience the extinct Kina Lillet used to make James Bond’s famous Martini Vesper, as part of a special vintage cocktail list.
This unique establishment is a joint venture between Lorincz and fellow Slovakian Peter Stadler, who became acquainted during Lorincz’s time at The Savoy. Stadler was a regular guest at the American Bar and even flew in for Lorincz’s final shift. When the opportunity arose to create Kwānt, Lorincz turned to Stadler and asked if he would be interested. Similar alliances between guests and hosts have led to legendary establishments like Harry’s Bar in Venice. Only time will tell if Kwānt achieves icon status, but with its outstanding Bloody Mary, it certainly has a chance.
Visit Kwānt at 52 Stratton Street, London W1 (no bookings).
Follow them on Instagram for updates: @kwantmayfair.
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