Join former Zoilo head-chef Ernesto Gabriel’s “The Flavour Project” for an exclusive Supper Club at South London Louie.
Ernesto’s Michelin background influences his Modern European cuisine, which focuses on creativity, British ingredients and seasonality with an international flair and flavour.
Menu
Bread & Butter
AMUSE
Roasted Cauliflower Gougére
Crab tartlet
1st COURSE
Flame Cooked beets, parsnip, compressed apple and toasted mustard seeds (V)
2nd COURSE
Citrus cured trout, smoked onions, pickled rhubarb and wild herbs
OR
Salt-Baked Celeriac, sweetcorn, watercress broth, spring greens (V)
3rd COURSE
Slow cooked dairy cow skirt steak, crispy kale, ‘artichoke ketchup’
OR
Gnocchi, wild nettle & Stilton sauce (V)
4th COURSE
The Flavour Project ‘Chocolate Bar’