MBER is a Pan Asian restaurant and cocktail bar hidden down the stairs at 1A Pudding Lane, close to Monument and Bank stations. Its atmospheric interior creates a secluded contrast to the busy City streets above and sets the scene for lunches, dinners and special events.
The menu is designed for sharing, with the restaurant suggesting several small plates for each guest. Lotus root crisps, chicken satay, duck bao, soft shell crab tempura, swordfish taquitos and sashimi show how the kitchen moves across Asian flavours and techniques.
Meat, seafood and plant based choices are given equal attention, with sauces built from ingredients such as yuzu, chilli, miso, sesame, ginger and coconut. Desserts continue the same approach through combinations including yuzu sticky toffee pudding, coconut brûlée and handmade mochi ice cream.
Cocktails and sake complement the food, while the Snug, Retreat, Vault and Cellar Bar provide private settings for smaller gatherings. Larger groups can use the main restaurant or arrange an event that combines dining, drinks and music across the venue.
Address: 1A Pudding Lane, City of London, London EC3R 8AB, United Kingdom
MBER Menu
To Start
Lotus Root Crisps
With sriracha mayonnaise (V)
Prawn Crackers
With sweet chilli sauce.
Edamame Beans
Coated in black sesame seed dressing (VE)
Meat
Wagyu Beef & Avocado Burger
Avocado bun, sugar cured streaky bacon, smoked chilli-miso relish, sriracha mayonnaise, Worcestershire sauce (Barley), Gruyère*. (G, D*)
'Weeping Tiger' Fillet Steak Salad (warm)
Marinated filet beef served with pickled papaya, chilli and coconut dressing.
Grilled Chicken Satay
Creedy Carver chicken marinated in fresh turmeric, lemongrass, kaffir lime leaves and chilli. Served with a spicy peanut sauce. (N)
Char-Siu Pork Sliders
Pulled braised pork, sweet bun with black treacle Hoisin sauce and Chinese five spices. (G)
Confit Duck Baos
Yuzu pickled mooli, blue agave sriracha & kimchi (G)
Crispy Chinese Pork
Crispy chilli pork, Sautéed peppers, chilli sauce topped with sesame seeds*.
Charolais Ribeye (7oz)
21-day aged Charolais beef, considered the world’s finest from Perth, Scotland; served medium, serve with Korean Sauce made with ginger, garlic, soy sauce, soft brownsugar, sesame seeds, chilli
Korean BBQ Chicken Wings
5 Fried chicken wing, homemade Korean BBQ sauce, spring onions & sesame seeds
Fish
Bluefin Tuna Sashimi
The King of the Tuna family, nicely cut thin slices drizzled with truffle oil, served with ponzu sauce.
Hamachi Yellotail Tiradito
Thin slices of highest quality Yellowtail Amberjack served with yuzu infused garlic dressing and pickled chilli.
Salmon Sashimi
The prime cut section of a Salmon. Rich, sweet texture, full of Unami flavor garnished with sesame seeds.
Sashimi Platter
Bluefin tuna, Salmon and Hamachi Yellowtail, truffle salsa, ponzu sauce, yuzu infused garlic dressing and pickled chilli.
Pan-Seared Scallops
Truffle infused cauliflower pure, Asian style Chimichurri.
Soft Shell Crab Tempura
Served in a bao bun with mango, mint ketchup, Asian pickles and peanuts*. (G, N*)
Swordfish Taquitos
Served in a crispy gyoza shell with mango mint guacamole. (G)
Crispy Sesame Squid
Homemade sweet chilli sauce and slices of charred lime.
Black Cod A La Plancha
Orange miso caramel black garlic butter* and charred garlic chives. (D*)
Vegetarian
Inari Tofu Tempura Pocket
Urid dhal curry, pickled green papaya & coconut sambal. (G, VE)
Pickled Lotus Root
Assiette of pickled lotus root, rainbow beets, watermelon & heirloom Chinese daikon. (VE)
Onion Bhaji
Yellow & White onions, Blend of Asian spices, served with a spiced pear and mango pure and vegan raita dipping.(VE)
Korean BBQ Cauliflower
Roasted cauliflower wedge Korean BBQ sauce Hummus, Toasted seeds*, & pistachio*. (VE, N*)
Satay Tofu
Marinated skewered tofu, with a satay sauce and crushed peanuts. (N, VE)
Thai Massaman Curry
Jackfruit, runner beans, truffle potatoes and toasted peanuts. (N, VE)
Roasted Katsu Aubergine
Katsu curry sauce Pickled carrot ribbons Peanut*, breadcrumbs* & herb topping (VE, N*, G*)
Sides
Steamed Jasmine Rice
Garnished with schichimi powder (VE)
Sweet Potato Fries
With wasabi mayonnaise (V)
Grilled Broccoli
With ginger, soy and crispy shallots. (VE)
Kimchi
Our in-house made kimchi. (VE)
Desserts
Selection of three hand made mochi ice creams
Three different flavours per serving . Please ask for the flavours of the day. (D*)
Vegan Brûlée served with fresh Mango
Set coconut milk, with a hint of ginger, mango purée, diced mango and micro lemonbalm (VE)
Peanut & Nutella butter parfait
Dark chocolate delice, slated toffee, peanut brittle, Hazelnut feuilletine & corn flakes base (G, D, N)
Chocolate-Mousse
Chocolate mousse, made with avocado, Honeycomb Cherries, Toasted coconut Lemon balm (VE)
Yuzu Sticky Toffee Pudding
Yuzu Sticky toffee pudding infused with yuzu zest, Miso caramel sauce, Honeycomb & Yuzu ice cream (G, D, V)
Our favourites
Sometimes you want somebody else to choose. These are our iconic pan asian cuisine MBER dishes.
Sashimi Platter (Sharing)
Yellowfin Tuna, Salmon and Yellowtail Amberjack, truffle salsa, ponzu sauce, yuzu infused garlic Greissing and pickled chilli. (GF, D)
Soft Shell Crab Tempura
Mango and mint ketchup, steamed bao bun, pickled mustard leaves, crushed peanuts*. (D, N*)
Swordfish Taquitos
Served in a crispy gyoza shell with mango mint guacamole. (D)
Weeping Tiger Fillet Steak Salad (warm)
Avocado bun, sugar cured streaky bacon, smoked chilli – miso relish, siratcha mayonnaise, Gruyère. (GF)
Char-Siu Pork Sliders
Pulled braised pork sweet buns with black treacle Hoisin sauce and Chinese five spices (2 pieces). add extra piece +8
Inari Tofu Tempura Pocket
Urid dhal curry, wok fried ginger kale, pickled green papaya, mint & coconut sambal. (D, VE)
Roasted Katsu Aubergine
Katsu curry sauce, Pickled carrot ribbons Peanut*, breadcrumbs* & herb topping. (VE,N*)
Yuzu Sticky Toffee Pudding
Yuzu Sticky toffee pudding infused with yuzu zest, Miso caramel sauce, Honeycomb & Yuzu ice cream
Peanut & Nutella butter parfait
Dark chocolate delice, slated toffee, peanut brittle, Hazelnut feuilletine & corn flakes base
VODKA
Cherry so Ripe
Kavka Vodka meets the decadence of Cherry and Coconut, Fresh Espresso and a sprinkling of Coconut. Shaken and served straight up.
Business as Yuzual
Discarded Vodka, Akashi-Tai Yuzushu, Ginger Beer Top, Sugar Syrup, Crème de Mûre
Clock of Roses
Rose infused Broken Clock Vodka, St Germain Elderflower Liqueur, Noilly Prat Vermouth and Rose Syrup
AGAVE
Jamon, Jamon!
Banhez Mezcal, Cocchi di Torino infused with Jamon Serrano and Cynar Amaro. Gently stirred and served on the rocks with an Olive.
Melones Calidos
El Tequileño Blanco Tequila infused with Chilli, Midori Melon Liqueur with Fresh Cucumber, Lime and a hint of Agave. Shaken and served on the rocks.
Sugar, Snap out of it!
El Tequileño Blanco Tequila, Green Chartreuse with the crisp taste of Sugarsnap Peas, Lime and Agave. Shaken and served on the rocks.
TWIST
Negroni #1
Fords Gin infused with Cardamom, Doppelgänger, Cocchi di Torino meets Discarded Vermouth and Bitter Truth Pimento Dram. Gently stirred and served on the rocks
For Sours Sake
Akashi-Tai Sake and Yuzu Saké, combined with fragrant Jasmine, fresh Lemon and a hint of Peach. Shaken and served straight up.
WHISKEYS / MOONSHINES
Moonshine and Chill
Debt Collector Moonshine infused with Earl Grey tea is complimented by Peach, Cinnamon and a hint of Citrus, topped with soda and a dash of Angostura. Served in a highball.
Old School Sesame
Suntory Toki infused with Sesame, meets Grape Molasses, Soy Sauce and a hint of Walnut. Gently stirred and served on the rocks. (S, N)
The 1666 Smoke
Debt Collector Moonshine Aged, Goslings Rum with sweet flavours of Cherry and Blackberry. Served straight up and smoked with applewood.
GIN
Cat's pyjamas
Amazzoni Gin, Honey infused with Lavender and Chamomile, Elderflower and hints of citrus. Shaken and served straight up.
The Pink Express
Japanese Gin, Doppelgänger, Grapefruit Soda, Orange Marmalade and topped with Prosecco.
La Lychee en Rose
Kyrö Pink Gin, Lychee and Lime meet declicate Rose. Shaken and served straight up.
RUM
The Drunken Pineapple
Planteray Pineapple, Caribbean Pineapple liqueur, Lillet Blanc Vermouth with Walnut and Orange. Gently stirred and served on the rocks. (N)
When it was Ceylon…
Nusa Cana Spiced Rum, Ceylon Arrack Liqueur with fresh flavours of Berry, Coconut and Lime. Shaken and served straight up.*
Plum in your Mouth
Nusa Cana Rum and Plum Liqueur balanced with hints of citrus. Stirred and served straight up.
SIGNATURE – NON ALCOHOLIC
Daddy Chill
Iced Chamomile Tea, Peach and Citrus, topped with soda.
Mango Unchained
Mango, Passionfruit, Pineapple and Lime.
Lychee in Bloom
Lychee, Rose and Lime, topped with soda.
Berry Passion
Seedlip Grove, Berry, Passionfruit and Lime.