Share
Pin
Tweet
Share

Zoilo: The Lowdown

Having first opened twelve years ago, Zoilo (9 Duke Street, W1U 3EG) is the creation of chef Diego Jacquet who wanted to create a restaurant reflective of his Argentinian heritage and its products. Centered around the ‘Asado’ – the Argentinian tradition of grilling meat and fish, the grill is the beating heart of Zoilo and core to Diego’s belief that food tastes best when cooked in this style.

Inspired by the tastes and flavours of his Patagonia home, the dishes at Zoilo use the best seasonal ingredients and are given that special Zoilo touch. Walking into Zoilo it’s a bit of a throwback with a quaint dark stylish restaurant palette of dark blues combined with wooden furniture, low lighting and candlelit tables creates an intimate and relaxed space. Tables clad in crisp white linen border an inviting bar where high stools beckon for you to sit and enjoy an aperitif or dine if you wish.

Zoilo: The Food

Upon arrival at your table, you are welcomed with a complimentary plate of Zoilo homemade salami which can be enjoyed with an aperitif whilst browsing the menu. Other homemade charcuterie includes Pancetta and Pork Shoulder and can all be enjoyed as a starter within the Charcuterie Platter. Other bites and starters include a hand cut Beef Empanada and a refreshing Sea Bream Ceviche.

All main courses are cooked on the grill with the King of Argentinian meat – Beef taking centre stage. With five ‘Beefs’ to choose from all the best cuts are covered and range from Bife Ancho (Ribeye), Bife Angosto (glazed sirloin), Picanha (rump) Centro de Lomo (Chareaubriand) or a 34 day aged T-Bone to share. All sourced from Diego’s best suppliers in Argentina, the meat is of an exceptional standard and accordingly salted, seasoned, rubbed and grilled to perfection to ensure the best flavour possible. The waiters are knowledgeable about their meat and are able to advise the perfect steak for you usually depending on how much fat you like on your meat.

Beyond Beef, there are a handful of other options – for those feeling fishy then Grilled Octopus is always a good idea as is the Cod or Wild Seabass with Grilled Peppers and Brown Crab Butter Beurre Blanc. All can be enjoyed with a selection of sides including hand cut Provenzal Chips, Cauliflower Cheese with a winning combination of Comte and Peanut Butter or keep it green with Grilled Broccoli.

The meal is completed by dessert which has one stand out the Dulce de leche Crème Brulee and banana split ice cream. This is a must try for when your visit! However if that isnt to your taste there is also a chocolate and caramel pave and a Lemon custard tart so something for everyone.

No Asado is complete without wine and Zoilo does not disappoint. A passionate wine enthusiast, Diego takes great pleasure in constantly updating and evolving the diverse wine list which houses over 200 labels covering old vintages, big bottles and multiple treasures. A celebration of the Argentinian greats includes Bodegas Chacra, Catena, El Enemigo & Riccitelli among others,and of course timeless classics such as Rutini, Zuccardi are also on offer and many can be enjoyed by the glass, carafe or bottle.

9 Duke Street, London, W1U 3EG

For further information on Zoilo, see here.