The Bite Magazine - Spring/Summer 2026 - Issue 39

bitenightout less game of pool as an interactive experience for a new gener‑ ation, powered by AI. It took four years to develop and raised $34 million in seed funding, attracting investors from across the global leisure and sports‑tech sectors. The concept centres on proprietary technology embedded inside the balls, allowing the system to track shots, analyse skill levels, and introduce handi‑ caps or bonuses to level the playing field. After admiring the giant 8-ball outside, you will feel like you’ve stepped into a cinematic version of a pool hall inside. It projects the glamour of a Las Vegas lounge, the polish of a high‑end cock‑ tail bar, and the playful energy of a modern gaming venue. It’s de‑ liberately atmospheric, built to heighten the drama of every shot and make the space feel immersive. The low, warm, and sculpted lighting sets the tone with pools of illumination falling directly onto the tables so the baize glows like a stage. The decor’s deep, saturated palettes of charcoal, midnight blue, and rich forest greens balance with metallic accents that catch the light. Brass and brushed gold details run through the space, from the table fixtures to the bar shelving, to create a subtle thread of glamour. Velvet banquettes wrap around the edges of the room, offering soft seating for groups who want to lounge between games. Leather‑trimmed stools line the bar, giving it the feel of a classic cocktail haunt rather than a sports venue. The bar area is intentionally eye‑catching, acting as a visual an‑ chor for the room. Backlit shelves display bottles like jewels, and the counter is finished in a material that reflects enough light to feel luxurious. The bar, curated by brothers Max and Noel Ven‑ ning, known for Three Sheets, looks like somewhere you’d happily spend an evening even if you never picked up a cue. It’s elegant, inviting, and designed to signal that the drinks offering is as seri‑ ous as the gameplay. Their signature cocktails are built around bright citrus, fresh herbs, and modern twists on classics. They’re designed to be fast to serve, easy to drink, and photogenic under the venue’s low, cinematic lighting. There are highballs with unexpected flavour pairings, spritzers that feel like a reward after a winning shot, and short, punchy drinks that carry a bit of swagger. There’s also a strong showing of low‑ and no‑alcohol options, reflecting the shift in London nightlife toward mindful drinking. Beer and wine round out the list with a curated, quality‑first ap‑ proach. You’ll find a tight selection of craft beers, both on tap and in cans, chosen for flavour rather than novelty. The wine list is deliberately concise but smart, offering crowd‑pleasers alongside a few more interesting bottles for guests who want something a little elevated. Everything is chosen to complement the food and to work in a setting where people are constantly moving between the bar and the tables. The plates offered are easy to share, satisfying to eat, and de‑ signed to keep the energy up without slowing the night down. The menu leans into bold flavours and comfort‑driven cooking such as crispy bites, loaded small plates, sliders, wings, and dishes that can be eaten one‑handed between turns. You might also find