The Dolphin Hotel | SCOUT, LONDON – SEPT 24


All the way from the United Kingdom, Scout’s Matthew Whiley will be foraging the Australian landscape and oceans to bring you snacks and drinks that underpin the Scouts menu and philosophy of their unique London bar.

With a focus on minimal waste to ensure it’s a conscious, sustainable operation that shouts from the rooftop about the incredible produce from the British Isles.

The Scout menu changes daily adapting to seasonal produce from foragers, farmers and growers alike. From foraged ingredients to house ferments to a zero waste food offering, Scout celebrates Great British produce with inventive cocktails. Try their unique offerings in the Wine Room kitchen at The Dolphin, hosted by James Hird and Monty Koludrovic.

A menu of Plates and Glasses $5-$7 / 5-7pm
Drinks – Matt Whiley (Scout, London)
Food – Monty Koludrovic & Tom Deadman
Wine – James Hird, Marie-Sophie Canto

“…Hey, is this really the bar with the high concept, left of centre drinks?… It doesn’t feel like the kind of place where the menu changes daily according to what’s in season, it doesn’t feel like the place where you’ll find drinks made from foraged ingredients. It’s more fun than we’ve been led to believe those sorts of bars are. For our money, it’s one of the best bars in the world right now”

– Australian Bartender.


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Snack from our SEA tasting flight • Samphire, Sea Kale, Sea Fennel, Ricotta, Pine Salt • #bestbars #cocktails #shoreditch

A post shared by Scout (@scoutldn) on May 12, 2018 at 11:00pm PDT