[title]
Bespoke dining company Cuisson are turning Waterloo's underground venue into a high-class dining room for three months, offering interesting, innovative dinners and delicious cocktails. The chefs, who have between them trained in lauded restaurants such as The Fat Duck, Le Gavroche and Maze, will plate up the four-course, seasonal menu in the centre of the room. Example dishes include slow-cooked brisket with fermented vegetables and a 'pick and mix' garnish and carrot cake with coconut custard and brown butter brittle. Guests can also expect a few interactive surprises alongside their meal. Book in advance on the Cuisson website.