SquareMeal Review of
This casual, fun-loving concept is peppered with slogans such as ‘food should make people happy’, and as a self-styled ‘kitchen and tapas bar’ it makes a good fist of things. Simplicity and freshness are the keys, with eclectic ideas and seasonal ingredients very much to the fore – note the butcher’s counter loaded with naturally reared meats. Neapolitan-born Eduardo Tuccillo gives fusion ideas a ‘twist’, so expect anything from sea bass ceviche with fennel, radish and blackcurrant or seared Japanese scallops with Bloody Mary sauce to slow-cooked pig’s cheeks in Pedro Ximénez with vanilla and coco bean purée or lamb chops ‘scottadito’ with cumin yoghurt. The Josper grill copes with bone-in steaks, Moroccan-style lamb and even slabs of Wagyu beef, while dessert could be grilled pineapple with coconut milk and chocolate flakes. Set lunches and weekend breakfasts complete the picture.