With its zinc-topped bar, red leatherstools, oak-framed wine displays, open fireplace and strikingly curated art(which includes pieces by Gary Hume and Julian Opie), the stylish interior ofbistro Cassis – designed by Tara Bernerd – attracts a design-savvy crowdwho appreciate the bold flavours of its cuisine. But with many watching their waistlines after the festive indulgences,head chef Massimiliano Blasone has worked with fitness expert Matt Roberts tocreate a special New Year menu. It remains a fine example of traditional Provençal fare – with far fewer calories.
A highly sought-after personal trainerwhose clientele includes Tom Ford and Trudi Styler, Matt Roberts has devised amenu tailored to the body beautiful, comprising main courses with lessthan 400 calories and two-course combinations that never exceed 650. It launches on New Year’s Day and will be available Monday to Friday, with each dish created to ensure that bad fats are kept to a minimum, while good fats areintroduced through a clever choice of oils and fresh fish. Entrées include ribollita soup and crispy cereals, followed by main courses such aspumpkin risotto with aged Parmesan or Scottish lemon sole with steamed potatoes, courgettes and salmoriglio dressing. The dessert highlight is a Green Apple Infuse with seasonal fruit.
At the bar, the Matt Roberts menuextends to a low-fat, protein-packed Morning Smoothie, a tension-easing Green Energy Smoothie and a Lean & Meanpost-workout drink designed to boost energy without a sugar “spike”. It’s certainly one way to toast thedawning of 2013.