Zoilo in Marylebone offers Londoners a fresh take on Argentinian grill dining, bringing together seasonal British ingredients, a sleek, design-led look and Argentinian cooking techniques.
The kitchen is helmed by Chef Patron Diego Jacquet, who hails from Buenos Aires and, before Zoilo, worked all over the world, from New York’s Aquavit to San Sebastian’s Casa Nicolasa. Here, he champions sustainable, fresh and local produce, working with the best British suppliers to build a menu that mixes both cultures, for what he describes as a ‘modern Argentine grill’.
The a la carte menu begins with a typically English cocktail (Hendrick’s gin, cucumber, mint and lemon) alongside small bites such as Gordal olives, orange and criolla, black pudding and squid croquettes with apples and pickled beetroot, and a hand-cut beef empanada with grilled peppers, onions and olives.
There’s lots of choice when it comes to starters. For something lighter, look to the roasted delica pumpkin with Roscoff onions, whipped burrata, walnuts and salsa verde, or the hamachi ceviche with ‘Aji Amarillo’, avocado, pickled kohlrabi and coriander. The beef carpaccio with pickled and raw mushrooms, honey and mustard, Pecorino and watercress allows you to indulge in the restaurant’s speciality without starting too heavy, while the Limousin veal sweetbreads with Jerusalem artichokes are absolutely indulgent.
The main courses are where Zoilo shows off its grill skills. Think 34-day-aged T-bone from the Peak District with roasting jus, as well as the best Argentinian flank with girolles, celeriac and Roscoff onions and bone marrow jus. The Cornish sea bass with smoked eel beurre blanc, grilled leeks and chives also sounds delicious, as does the veal Milanese on the bone with anchovy salsa verde. Zoilo goes big on sides, too. Choose from Comte and peanut butter cauliflower cheese, glazed heritage carrots with dates, coriander and baked spicy feta, as well as potatoes and braised hispi cabbage gratin.