At Cargo provide our guests with an all-under-one-roof experience. With out fabulous restaurant, huge outside garden patio, lounge/ bar area and large live stage / DJ area, we’re sure to be able to cater for your party whether it be a Special Occasion, Birthday, Dinner, Lunch or just a good night out.
We also provide the perfect backdrop for Photo-Shoots, Product Launches, Private gigs, Art Exhibitions and larger Private Parties.
Just email me with all your requirements and I will get back to you soon with a tailored package to suit your needs.
Because Summer is barely here nowadays, fleeting appearances either side of June and July barely constitute a season, but when the sun shines, the vitamin D flows and the life looks better when drenched in sun rays. Our little sun trap down at Cargo is the perfect place to eat lunch, meet for afterwork drinks with an al fresco DJ or start your day with a coffee and a paper to get that pre-work glow.
Following the success of our lunches for a fiver, we’ve switched up the menu in the restaurant with some absolute corking dishes of traditional and not so traditional British Dishes including Fish & Chips, Chicken Pie, Veggie Pie, Beef Burger and Goulash. My personal favourite is the Penne Pasta with Butternut Squash & Kale pesto. It’s whizzo! The Penne with meatballs isn’t too bad either. All dishes available from 12pm-3pm, Monday to Friday.
I find cocktails are best before bed, to be consumed whilst reclining on a freshly made bed watching The West Wing. However some people like to drink them out with friends, in a bar or in other such entertainment emporiums. Cargo, quick to notice this trend of people drinking whilst socialising, reveals their Cocktail of the month for January 2009: The Mai Tai.
Mai Tai is a Dutch pop-act formed in 1983 by the Dutch record producers Eric van Tijn and Jochem Fluitsma damn you Wikipedia.
The Mai Tai cocktail was invented by Victor J. Bergeron one afternoon for some friends (see social drinking, it’s everywhere!) who were visiting from Tahiti. One of them tasted it and cried out: “Maita’i roa!” (Literally “good very!”, figuratively “Out of this world!”) — hence the name.
The Cargo recipe for the Mai Tai is a hefty does of 10 Cane rum, fresh lime juice, Cointreau and Orgeat (a sweet syrup made from almonds, sugar and rose water or orange-flower water). For the month of January it’s only £5.50 and it is absolutely banging.
The Golden Ticket. Its legendary glimmer of gold so highly prized by the likes of Charlie Bucket, Veruca Salt, Mike Teevee, Augustus Gloop and Violet Beauregarde makes a return to London this Christmas!!!
Never one to shy away from a freebie here and there, and to mark the season of goodwill and Christmas cheer, the Group are issuing 5 GOLDEN TICKETS in the till rolls at each of their 5 venues.
Throughout December, 5 lucky punters will win one of these tickets at random when they make a purchase at the bar and get a receipt.
The prize? A pair of Big Chill Festival 2009 tickets, free entry for the lucky winner and a friend to Cargo for a WHOLE YEAR, House membership for The Big Chill House throughout 2009 and a Camino Loyalty Card giving a 25% discount on all purchases. All this is in addition to a series of discounts across the entire group!
Cargo’s one of the best places around to skive celebrate Christmas with your workmates. At Cargo, we offer the finest Christmas food served on huge Douglas fir tables seating 5 to 50 people with a selection of the finest chrimbo drink. The nearest bar is 5 foot away, the nearest lounge 10 foot away and the nearest dancefloor is 15 foot away. Cargo’s so convenient we’re like a service station, except there’s no burger king or road atlases, just the best food, music and drink for the next 8 miles.
Just look at the spread we’ve laid on (click for larger image)
TO BOOK: restaurantbookings@cargo-london.com // 0207 749 7844
So there’s this underground party buzz in NYC at the mo. This amazing chef knocks up traditional soul food with a hip hop twist and books the livest acts. Naturally all the parties get packed out and people gorge on the some of the bestest food you’ve ever tasted, the live acts rip it up, people don’t get too drunk cos they’ve eaten so well and everybody goes home happy. The night’s are called Dante’s Fried Chicken, and they are coming to Cargo on Saturday 30th of August for NYC/LDN
Here’s the Menu:
Dinner Menu
DJ Reborn’s blueberry brisket (beef or vegetarian)
Organic beef brisket or tofu with spices slow cooked to perfection for 10 hours and smothered in a Louisiana Guinness BBQ sauce with blueberries.
Phil Asher’s coconut oatmeal mango shrimp with vegetarian alternative
Farm raised shrimp or tofu in a crunchy dried chilli oatmeal crust dipped in a chilli spiced mango sauce topped w/ toasted coconut, fresh mango, and chilli flakes.- served with fresh parmesan dipping sauce; vegan available -
DFC sock-it-2-me fried chicken nuggets with vegetarian alternative
This is the DFC signature recipe, which spans over three generations of women (and a couple of men) each adding ingredients. The crust boasts over 20 sumin’ ingredients, that creates a truly unique texture and flavour. The organic chicken is soaked in buttermilk and aminos. This process makes the chicken superior in juiciness and taste, also removing toxins. – served with apricot hot sauce & Jameson honey mustard
Each month, one of the beautiful waiting staff in the restaurant recommend their favourite dish on the menu. For the month of August, Oscar, the great bearded waiter from Mexico recommend Cargo’s refreshing Watermelon Salad…
Yo Oscar, What do you like about the watermelon salad?
Watermelon, mixed leaves, feta cheese, a nice refreshing salad especially on a warm day. Plus it has the colour of my country flag, red, white and green… So when I’m eating the salad it reminds me of back home.
What’s your favourite food to eat?
Mexcian Calbrone!! Pozole is my favourite, corn in a spicy sauce, meat, lentils, lime, chilli, salt, avocado. It’s huge and it’s hot and it’s the best thing if you’re hungover.
That’s an impressive beard… how long have been growing it?
About 3 and half months now, the trick in growing a beard is, everytime you want to cut it all of… don’t.
Wise words indeed and a wise choice of a light, cool, refreshing salad for summer. It’s such a good choice that for the next 2 weeks, we’re giving 20% of the salad to everyone who mentions ‘MEXICAN FLAG’ when ordering…
I’ve been asked to clear up the rumours. The Street Food Cafe did NOT burn down. They who run the eatery decided to follow a rather extreme cleaning method, highly recommend by the massively ego’d Chef Pierre Malbroset. They set fire to inner workings of the Street Food Cafe ON PURPOSE!! Yeah, that’s right. They wanted a real deep clean that can only be achieved through combustion… That is what southern softs called sarcasm, not a dialect that ole Les is that accustomed too, being a straight talker northern ex-stand up / ex-squaddie / ex-husband, but I’m getting my noggin round it slowly…
No, ok, there was a bit of fire, but it went out. And then from the ashes of the Street Food Cafe comes the brand spanking new CARGO RESTAURANT. That’s right, Cargo and the SFC have finally got married, and the SFC has taken the name of the Cargo by deed poll. It now votes and pays bills under the name of Cargo Restaurant, please for everyone’s sake as Snip Diggy Dag would say, ‘do not get it twisted.’
Work has been getting underway and by Monday 12th of May, the Cargo Restaurant will be open to the public, with a brand new menu, a new look and brand new name. They’ve even got a brand new bar in the new Cargo restaurant so stumbling distance is now only a couple of heavy steps away
LesCargot
A Northern stand up comedian who has given up the working mens clubs of the north for the high end eaterys of the south. Likes delicately flavoured duck. Dislikes waiting staff.
