The pair have partnered with The Garden Bar in West London to launch The Garden Bar Grill and Smokehouse by Cue Point London on 22 April. The site will become a flagship base for the brand, which has spent the past 10 years developing through pop-ups, residencies, festivals, competitions and consultancy projects in the UK and abroad.
Cue Point was founded to reflect Saiq and Moroney’s combined cultural influences. Saiq, who was born in Afghanistan and grew up in Mumbai before moving to London, and Moroney, a British Guyanese chef and former pitmaster and head chef at Smokestak, created Cue Point as the UK’s first ‘inclusive smokehouse’ - a platform intended to welcome diverse audiences and celebrate community.
The new venue will serve Cue Point’s Afghan‑Texan cuisine with a menu built around slow-smoked meats cooked on a large-format American drum smoker, British seasonal produce, live-fire cooking and Afghan spices, pickles and chutneys.
The launch menu will span bar snacks, small plates and larger mains. Dishes will include house hot link sausage with tarragon gravy; black lime and pepper chicken bites, with optional Exmoor caviar and chutney mayo; oak-smoked wagyu brisket steak with Texas naan and saffron butter; live-fire chicken korma; oak-smoked lamb shank with Kabuli pilau; charcoal-grilled chilli citrus sea bass; and live-fire aubergine curry with dill yoghurt.
Blackboard specials will rotate regularly, with items such as a wagyu cheeseburger; Texas‑style smoked pies; grilled skewers; and a brisket bun. Desserts will include sticky toffee pudding with kulfi; and maple-glazed cornbread with sheer yakh — an Afghan ice cream flavoured with cardamom and rose water.
Sunday service will introduce Cue Point’s take on the roast, combining Afghan flavours with Texan barbecue techniques. Options will include twice‑smoked wagyu rib (in limited numbers); oak‑smoked lamb shank; grilled chicken supreme; and a smoked aubergine steak.
Dishes will come with saffron triple‑cooked potatoes; cumin honey carrots; smoked cabbage; and house gravy, plus sides such as smoked cauliflower with sumac cheese. Sunday-only desserts will include grilled peach crumble with saffron toffee.
As with previous Cue Point iterations, the menu will include halal, gluten-free and vegan dishes. Meanwhile, Cue Point Kitchen, the brand’s training and employment arm, supports refugees and immigrants looking to build careers in hospitality.
Drinks will lean heavily into bourbon, beer, cocktails and large-format New World reds designed to complement Cue Point’s smoky, spice-led menu.
The indoor pub space will have room for 60 covers, while the partially covered garden will accommodate a further 200 people.