Food & drinks
Tuesday-Saturday
Bar: 12pm-11/12am
Kitchen: 12pm-4pm & 5pm-8pm
Bar menu 8pm-10pm
Sunday
Bar: 12pm-10.30pm
Kitchen: 12pm-6pm
Bar menu 6pm-8pm
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LUNCH M E N U
S N A C K S
Chilli oil Perelló Gordal olives (ve) 5
Brisket burnt end skewers 10
Smokehouse pickles 6
S M A L L S
Smoked pimento garlic chilli cheese flatbread (vg) 8
Chicken thigh with torshi skewers 9
Buttermilk fried wings with tamarind chilli herb sauce 12
Black lime pepper chicken bites 14
M A I N S
Texas roadhouse salad with live fire madras chicken 22
Live-fire madras chicken korma plate w/ Texas naan & saffron butter 26
Borani banjan w/ Kabuli pilau (vg) 20
Beef smash burger, green chutney, triple cooked potatoes house aioli 20
Brisket steak, Texas naan with cowboy butter 24 one person/45 to share
Specials: Rump steak sandwich w/ triple cooked potatoes with aioli 22
S I D E S
Kabuli pilau (ve) 6
Triple cooked chips house aioli (vg) 6
Texas roadhouse salad (vg) 12
H O U S E S A U C E S
Jalapeño jam (ve) 1 Afghan chutney (ve) 1 Honey dijon (vg) 1
P A L E T T E C L E A N S E R
Lemon & black sesame sorbet (vg) 5
D E S S E R T S
Sticky toffee pudding with vanilla ice cream (vg) 8
Live fire peach crumble, Bertotti Sheer Yakh and toffee sauce (vg) 7
GARDEN BAR GRILL AND SMOKEHOUSE
41 Bramley Road, Notting Hill, W10 6SZ
Allergen enquiries please speak to a staff member
All our food & meat is permissible
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Small Plates
Smoked Pimento cheese flatbread (VE) £8
Fire finished tamarind glazed chicken wings £12
Texas Roadhouse Salad -greens, chili soy eggs, parm croutons, wood-smoked toms, dill pickle ranch (VE) £14
Tuna and burnt salsa Ceviche with tamari & black sesame crackers £15
Black lime pepper chicken bites £14
Black lime pepper chicken bites & + Exmoor Caviar - Imperial Oscietra 10g £48
Large Plates
Smash Burger - double beef patty, green chutney cheese with triple cooked chips £16
Live fire cauliflower and Qorma salad, chili oil, Labneh (VE) can be made vegan £18
Smoked chicken Caesar salad £18
Live fire chicken Korma plate, Texas naan and saffron butter £25
Charcoal grilled chili citrus sea bass with aubergine tomato sauce £26
Oak smoked brisket steak with Texas naan and saffron butter £28 for one / £44 to share
Oak smoked Lamb shank with Kabuli pilau, Afghan chutney £28 for one / £48 to share
Sides
Texas naan with house saffron butter (VE) £4
Triple Cooked Chips, herb salt and house aioli (VE) £5
Kabuli Pilau - carrot and raisin jeweled rice (VG) £6
Dessert
Kulfi sticky toffee pudding (VE) £7
VE = Vegetarian VG =Vegan
All food is halal / permissible.
Children’s menu and Allergen information available on request
A discretionary service charge of 12.5% will be added to the bill
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BBQ Sunday roast
Bar Snacks
Warm Cumin roasted nuts (VG) £4
Chilli oil Gordal olives (VG) £6
Smokehouse pickles (VG) £6
Madras halloumi with pickled chilis (VE) £8
Chicken thigh skewers with green chutney mayo £9
Smalls
Smoked Pimento cheese flatbread (VE) £8
Charred Carrot Dip(VE) Vegan is available£8
Mains
Slow baked Sabzi pumpkin Pie (VG) £24
Smoked Quarter/Half Chicken £24/£28
Twice oak smoked rump £28
Oak smoked Lamb shank £28
Oak smoked Wagyu brisket steak £32
All served with your choice of: Saffron triple cooked potatoes or Kabuli pilau
Cumin honey glazed carrots, smoked aromatic cabbage, Yorkshire pudding and house gravy
Sides
Texas naan & cowboy butter (VG) £4
Extra saffron triple cooked roast potatoes (VE) £5
Kabuli pilau, carrot and raisin jeweled rice (VE) £6
Smoked cauliflower with sumac cheese (VG) £6
House sauces and finishes
Jalapeño jam (VG)/ Afghan chutney (VG)/ Bread and cardamom sauce (VE)/ Honey Dijon (VE) £1
Desserts
Grilled peach crumble with saffron toffee sauce (VE) £7
Sticky Toffee Pudding with Kulfi (VE) £7
All food is halal / permissible.
VE = Vegetarian VG =VeganHERE IS A A service charge of 12.5% will be added to the bill.
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Garden Bar grill and smokehouse event menu
CANAPÉS
Choose 3 / £18 per person
Choose 5 / £27 per person
Choose 8 / £35 per person
Beef brisket skewer, smokehouse glaze
Chicken thigh skewers, green chutney mayo
Black lime pepper chicken bites
Hot link sausage on Naan tarragon glaze
Gordal olive and smoked cheese canape (VE)
Smoked Cheddar & house pickle skewer (VE)
Madras Halloumi Skewer (VE) with pickled chillies
Burnt Carrot on Naan (VG) Kurut, chickpeas
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FEASTING BOWLS
Choose 2 bowls / £32 per person
Choose 3 bowls / £40 per person
Brisket bowl Kabuli pilau, pickles, herbs
Chicken Korma bowl Light korma, naan crumb, yoghurt
Sea Bass Bowl Chilli citrus, aubergine tomato, greens
Lamb shank bowl Kabuli pilau, jus
Borani Banjan bowl (VE / VG option) Smoked aubergine, tomato, yoghurt or vegan alternative, herbs
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SET MENU A £38 Per person
To Share
Pimento cheese flatbread (VE)
Burnt carrot dip (VG)
Smokehouse pickles (VG)Mains
Live fire chicken korma
or
Live fire cauliflower (VE / VG)
or
Borani banjan. (VE / VG option) (Aubergine Curry)Sides
Kabuli pilau (VG)
Charred greens (VG)Dessert
Kulfi sticky toffee pudding (VE)-
SET MENU B £48 per person
To Share
Tuna & burnt salsa ceviche
Pimento cheese flatbread (VE)
Burnt carrot (VG)Mains
Brisket steak
or
Sea bass
or
Borani banjan (VE / VG option)Sides
Kabuli pilau (VG)
Triple cooked chips (VE)
Greens (VG)Dessert
Sticky toffee pudding (VE)-
SET MENU C CUE POINT FEAST £58 per person
Brisket
Lamb
Chicken
Hot link sausageChoice of
Kabuli pilau or potatoesTexas naan
Pickles
SaucesUpgrade Feast £68 per person
Adds
Sea bass
Additional sides
Dessert-
BBQ ROAST EVENT MENU £48 per person, Family-style sharing
(Group bookings / Sundays / Christmas)
Meats
Oak smoked brisket
Lamb shank
Smoked chickenVegetarian / Vegan
Sabzi pumpkin pie (VG)
or
Borani banjan (VE / VG option)Served with
Saffron roast potatoes or Kabuli pilau
Cumin honey glazed carrots
Smoked cabbage
Yorkshire pudding
House gravyDessert
Sticky toffee pudding with kulfi (VE)
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Whole Westholme wagyu grade brisket
(pre order only) £220 – £280
BELUGA CAVIAR SERVICE
All served with
Black lime pepper chicken bites
Crispy hash browns
Crème fraîche
Chives
House chutney
House mayo20g - Imperial Beluga
Serves 3 - 4 guests
£18530g - Imperial Beluga
Serves 5 - 6 guests
£27550g - Royal Beluga
Serves 8 - 10 guests
£389All food is halal / permissible.
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WINE LIST
SPARKLING WINE (125ml / Bottle)
1. NV Prosecco Extra Dry, Fiol | Italy
Light, bubbly and always up for it. (11% abv)
£9.50 | £39.002. NV Brut Reserve, Pol Roger | France
Proper Champagne, Winston would agree. (12.5% abv)
£89.00WHITE WINE (175ml / 250ml / Bottle)
3. 2025 La Cadence Blanc, Vin de France | France
Fresh, easy and disappears suspiciously fast. (11.5% abv)
£7.50 | £10.00 | £30.004. 2025 Pinot Grigio delle Venezie IGT, Sartori | Italy
Crisp, clean and quietly addictive, sunshine in a glass. (12% abv)
£8.00 | £10.50 | £31.005. 2025 Varietal Sauvignon Blanc, Tarapaca | Chile
Notes of citrus and “just one more glass.” (12% abv)
£8.00 | £11.00 | £32.006. 2025 Tooma River Chardonnay | Australia
Soft, round and easygoing. No hard thinking required. (12.5% abv)
£8.00 | £11.00 | £32.007. 2024 Picpoul de Pinet, Réserve de la Roquemolière | France
Sharp citrus and a salty wink — mildly delusional. (13% abv)
£8.00 | £11.00 | £32.008. 2024 Côtes du Rhône Blanc L’Enfant Terrible, Maison Sinnae | France
Aromatic, textured and knows its way around a dinner table. (12.5% abv)
£36.009. 2024 Catena Appellation Tupungato Chardonnay | Argentina
Fresh, elegant and just a little irresponsible. (13% abv)
£40.0010. 2024 Gavi di Gavi, Ascheri | Italy
Crisp, mineral and effortlessly put-together. (12.5% abv)
£44.0011. 2024 Sancerre Blanc, Domaine des Vieux Pruniers | France
Flinty, citrusy, bottled confidence. (13% abv)
£48.00ROSÉ WINE (175ml / 250ml / Bottle)
12. 2024 Pinot Grigio Blush, Sartori | Italy
Light, crisp and goes down far too easily, where’s my sunbed? (12% abv)
£7.50 | £10.00 | £32.0013. 2025 Côtes de Provence Rosé, Domaine de l’Amour, La Vidaubanaise | France
Pale, dry and made for long, lazy afternoons. (13% abv)
£10.00 | £14.00 | £39.0014. 2024 Love by Leoube Rosé Organic, Chateau Leoube | France
Crisp, summery and effortlessly charming. (12.5% abv)
£45.00RED WINE (175ml / 250ml / Bottle)
15. 2025 La Cadence Rouge, Vin de France | France
Juicy cherry and zero long-term planning. (12.5% abv)
£7.50 | £10.00 | £30.0016. 2023 Merlot, Lanya | Chile
Soft, plummy and dangerously easy to top up. (13.5% abv)
£8.00 | £10.50 | £31.0017. 2025 Primitivo Salento, Boheme | Italy
Big, bold and makes questionable ideas seem excellent. (13% abv)
£8.00 | £11.00 | £32.0018. 2024 Cabernet-Sauvignon IGP Pays d’Oc, Les Mougeottes | France
Dark fruit, firm grip, and definitely has opinions. (13.5% abv)
£8.00 | £11.00 | £32.0019. 2024 Barbera Amonte, Volpi | Italy
Bright, juicy and made for food (and more food). (13% abv)
£34.0020. 2024 Côtes du Rhône L’Enfant Terrible, Maison Sinnae | France
Smooth, spicy and a little bit of trouble. (13.5% abv)
£35.0021. 2025 Tilia Malbec | Argentina
Rich, velvety, a grown-up grape juice with opinions. (14% abv)
£36.0022. 2021 Carmenere Reserva, Viña Falernia | Chile
If you have not tried a Carmenere, this rock star will not disappoint—love it! (14% abv)
£36.0023. 2021 Mountain Red Blend, Thelema | South Africa
What a bloody delicious wine – tastes like I deserve it. (14.5% abv)
£38.0024. 2024 Coastal Vineyards Las Brisas Pinot Noir, Vina Leyda | Chile
Light, silky, a smooth operator in a bottle. (13% abv)
£48.00All wines by the glass are available as 125ml measures
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Oak smoked 14hr Texas brisket bun 18
Root hash veggie bun 14
Black lime and pepper chicken bites 14
French masala fries 5
Oak smoked lamb shank poutine with masala fries, cheese, gravy, pickles 24
Oak Smoked 14hr Texas brined brisket poutine with masala fries, cheese, gravy, pickles 24
Root hash brown, deep fried sweet potato hash brown patty, with masala fries, cheese, gravy, pickle 20
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Whilst we make every effort to accommodate dietary requirements, our kitchens handle gluten, sesame, nuts and other allergens daily. Some ingredients supplied by third-party manufacturers may also carry trace warnings for nuts, sesame and gluten. Due to shared preparation areas, equipment and manufacturer supply chains, we cannot guarantee any dish is completely free from traces of allergens. Guests with severe allergies should make themselves known in advance so we can advise accordingly.
Our food is finger-licking good, check out the reviews!
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The back of an overgrown beer garden in West London, lined with rickety wooden picnic tables and flickering fairy lights, is not an obvious place to find London’s best Afghan food. But after ten years of pop-ups and restaurant residencies around the city, Afghan-born chef Mursal Saiq and British-Guyanese pitmaster Joshua Moroney have finally made a permanent home for their Texan-Afghan barbecue joint CuePoint. The entrance doesn’t give much away, but walk through the pub – otherwise known as The Garden Bar W10, a favourite of Ian Wright – and claim a spot at one of the sprawling tables out back. The air is fresh, but expect some smokey aromas drifting from the drum smoker in the corner, a heavenly preview of what’s to come: juicy brisket skewers and oak-smoked lamb shanks with Kabuli pilau rice, sides of pickles, spices and chutneys, and veggie options like the gooey aubergine curry, dishes that are equal parts mouth watering and belly-filling, and almost always accompanied with buttery Naan bread and heaps of a zesty dill yogurt sauce.
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The 12 best new London restaurants opening 2026
The big beautiful BBQ Garden Bar Grill and Smokehouse by Cue Point London, W10 6SZ
Cue Point has been a Time Out favourite for years now, and after various residencies, the British Afghan BBQ kitchen from Mursal Saiq and Joshua Moroney is finally opening its first ever permanent restaurant. Come for smoked Sunday roasts, Wagyu cheeseburgers, black lime and pepper chicken bites with caviar, oak smoked lamb shank and Kabuli pilau, and a vast 200 seater garden.
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The 9 best new London restaurants to try in June 2026
"Wagyu brisket steak with Texas naan and cowboy butter" is the first thing that jumps out at you, but the entire menu at Latimer Road's new "Afghan Texan" barbecue joint, Cue Point, is mouthwatering. The mad geniuses behind the project, Mursal Saiq and Joshua Moroney, have been creating spectacular fusion food across a host of pop-ups and residencies for the past decade but finally, with a permanent site, they're flying: an unpretentious setting, warm hospitality, great food. A very welcome addition.
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AMERICAN EATS DONE WELL
With these London eating experiences, Yankophiles don't have to cross the pond to get their culinary fix. Texan-Afghan BBQ specialist Cue Point brings southern grilling to The Garden Bar Grill and Smokehouse in W10. Expect Wagyu brisket steak with Texas naan and saffron butter and a Texan-Afghan roast on Sundays.
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Five Top London Restaurants and Counters to Maximize Summer
A dynamic Afghan-Texas barbecue joint in a pub and a viral sandwich spot top the list of London's must-try restaurants.
In an unexpected development, pubs have become some of London's most compelling places to eat. At the top of the list is Cue Point, the Afghan-Texas barbecue in the Garden Bar & Grill in W10. Chef Mursal Saiq and pitmaster Joshua Moroney launched it a decade ago, doing pop-ups and grill competitions. This spring, they moved into a permanent West London location. Between the long tables in the front room and the meandering backyard, there's room for around 250 people. It's a rowdy space that matches the food. Starters include a refreshing little plate of coriander- and turmeric-spiked smokehouse pickles for £6 ($8). They're worth having on the table when the big cuts of meat come into play. You don't see a lot of rice with barbecue, but the lamb shank that's been slowly cooked over oak is happily accompanied by Kabuli pilau and doused with Afghan fresh coriander and mint chutney (£28, or £48 for a bigger serving to share). The Wagyu brisket steak has a sweet-smoky crust and comes with a hunk of grilled Texas naan (£24, or £45 to share). But the biggest surprise is the borani banjan, a flame-cooked version of the classic Afghan aubergine and tomato dish with yogurt sauce, pilau and naan (£22). It sells as well as the brisket, Saiq says. There's plenty of beer and a page of wines that play well with grilled food, including the southern French Domaine de Belle Mare Picpoul de Pinet that goes for £35 for a bottle. If you don't want to miss anything, go on the early side: The meats tend to sell out, starting with the brisket. "That's the nature of low and slow. Once it's gone, it's gone," Saiq quips. 41 Bramley Rd.; cue-point.co.uk/
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Cue Point, Notting Hill by JAY RAYNER
Meet Betty. Perhaps you'll like her. She's two metres wide of sleek black metal cylinder on legs. At one end there's a log burner that supplies the smoke needed for the low and slow style of BBQ with which Cue Point made their name. The beef briskets and lamb shanks go under the curved hood next to it, surrendering to the heat for hour after hour. Once upon a time, Betty was connected to an asado grill called Fatima, and the whole thing was on wheels. They would travel the UK from one food festival to another, where crowds would fall in love with Cue Point's Afghan-Texan BBQ mash-up. "But [Betty's] travelling days are over," says Mursal Saiq, Cue Point's co-founder, who first came to the UK as a refugee from conflict ruptured Afghanistan in the late 1990s. The grill section is now central to the outside kitchen at the back of this old pub in a less manicured corner of London's Notting Hill, Cue Point's first permanent home. The smoker is just outside the door to a twinkling, fairy-lit beer garden. The whole space smells warmly of wood smoke and meaty, rendering things. I first came across Cue Point during the pandemic, when we were all hungry for distraction, and sometimes just plain hungry. Back then, robbed of travelling opportunities, they did deliveries of vac-packed, long-smoked short ribs, returned
to a collapsing tenderness courtesy of a quick ride inn a pan of boiling water. There was a kind of smoked ratatouille and an Afghan stew of smoked pumpkin in a spiced tomato sauce, the recipe for which Saiq inherited from her mother. With this came pots of pickled chillies and red onion, a coriander-rich Afghan chutney and small, soft flatbreads that they call nacos, because they are a cross between naans and tacos. There is a lot of good BBQ in the UK these days, run by people fluent in the liturgy of hot links, Kansas City ribs and heavily sauced burnt ends. Much of it tends, quite reasonably, to ape what the practitioners visited on scouting trips across the US. CUE POINT GOES ANOTHER WAY. SAIQ who runs the company with her BritishGuyanese chef business partner Josh Moroney, once told me that she was fed up with self-consciously hip restaurants indulging in a certain "culture porn and exclusivity". They portray the food of immigrant communities as "exotic", she said, and cling to bogus versions of authenticity. Shewasn't interested in any of that. Her family had survived both the Soviets and the bloody mujahideen. She could cook what the hell she liked, how she liked, she added, with an endearing stroppiness. When the lockdowns lifted, they returned to travelling, eventually competing in global BBQ competitions including the World Food Championships held in Texas in 2023, where they came second out of hundreds of teams. "We were beaten by the US Air Force veterans," she says now. "There was no way this Afghan refugee was going to be allowed to beat a bunch of ex-US forces in Texas." She's not bitter; she's still amazed they did so well. Now they are here, in a broad, lowslung pub that offers Timothy Taylor's, Moretti and Brixton pale ale on draught. Once it was struggling a little for custom, but it's struggling no more. The star dish is a lamb shank that goes through an eight-hour process of brining and smoking, until the meat is not so much falling off the bone as waving it goodbye. There is a sweet smokiness to the lamb and any fatty skin is dark and crisped. There's also a red tinge to the outer layers, much prized by many in Texas BBQ and dismissed by others. It's the result of the interplay between the nitric oxide in the wood and the myoglobin in the meat and, if nothing else, is proof of how long it has been smoked. The shank perches prettily, like a trophy, on a buttery and vegetablerich Kabuli pilau, another of the recipes passed on by Saiq's mother. Each grain of rice is distinct and separate. A lamb shank like this is one of Afghanistan's national dishes, Saiq says, albeit this version is by way of the Lone Star State. She was only eight when she arrived in the UK, but something of where she began still travels with her. The use of British Wagyu briskets is not, they insist, the meaty equivalent of a bauble from Tiffany or Chanel that allows them to put a bold-type brand on the menu. Wagyujust has the fat content they require for a cut that is going to be spending more than a working day inside Betty. The result is tender, but not in that weird, denatured way, seemingly prized in Instagram reels by bearded men who dangle cuts ofcrumbling meat over their yawning maw. It is properly beefy and has texture and comes with heaps of crunchy pickles and a puffy flatbread with which to sweep it up. If all this is too much of things that once had a pulse, they also serve borani banjan, a ripe Afghan stew of long-roasted aubergines in yoghurt and tomatoes. There are grapefruit-pink cubes of a quality tuna ceviche turned in lime and sumac to be scooped up on to still-warm tortilla chips, and baby salad potatoes, first boiled then burst open and deep fried. They offer two desserts: a sticky toffee puddingand an ice cream-topped crumble made with peaches roasted on the grill. Both should be housed in bigger bowls to stop them cascading out on to the wooden slatted tables out back when your spoon goes in. Then again there is something rather fitting about the generosity of an overflowing dessert. Cue Point are here to feed, as they always have been. Only now they've found a permanent space from which to do so. FT
Cue Point has landed at Garden Bar, bringing its bold, signature blend of low-and-slow barbecue and Afghan flavour to West London. Founded by Mursal Saiq and Joshua Moroney, the concept fuses Texas-style smoking with vibrant Afghan spices, pickles and sauces—think oak-smoked wagyu brisket, live-fire korma, and charcoal-grilled seafood alongside inventive vegan dishes and standout sides.
At its core, Cue Point is more than a smokehouse—it’s a community-led platform built on inclusivity. With a menu designed for all (halal, vegan and gluten-free options) and a strong social mission through Cue Point Kitchen, the team actively supports refugees and immigrants into hospitality. Now at Garden Bar, Cue Point continues its mission of bringing people together around great food, fire, and culture.