Hot Dinners exclusive
In a nutshell: Well sourced Italian restaurant on the Thames
Summing it all up: Louis Korovilas was head chef of Bancone and has now moved onto his new restaurant Tavolino, on the south bank of the Thames with impressive views of the river. There he'll be bringing ani mpeccably-sourced menu of Italian pasta, pizza and lots more.
He made his name in London as head Chef of Bancone after spending five years at Locanda Locatelli, but now Louis Korovilas is moving south of the river to launch Tavolino (which meals "small table"). There he'll be serving up a menu with produce specifically sourced from all over the UK and Italy.
The chef will be bringing his signature dish from Bancone - that's the silk handkerchief pasta sheets, with walnut butter and Burford Brown yolk - as well as further pasta dishes, small plates, secondi, pizza and more. He's backed up by pastry chef Taylor Sessegnon-Shakespeare who kicks off the day with bread baked in-house, including honeyed garlic focaccia, and an olive and parmesan roll.
As for the rest of the menu, that includes:
- Sicilian chickpea fritter, with whipped anchovy
- Fried mussels to dip into bagna cauda
- Fresh burrata supplied by an artisanal dairy in Puglia, served with grilled zucchini scarpece
- Tagliatelle, spicy ‘nduja and pork ragù
- Hand-rolled potato gnocchi with tomato, basil and Barilotto cheese made with buffalo milk in Salerno
- Romagna-style pizzas on a thin, crispy sourdough base, topped with ingredients such as Puglian burrata, ‘nduja from Spilinga, black Taggiasca olives and Gorgonzola Riserva.
- Sea bream with an agrodolce salad
- Beef short rib, polenta and Stracchino
- Balsamic vinegar chocolate mousse using a seven year-aged Aggazotti from Modena
- Amalfi lemon meringue.
- Skillet polenta cake, baked to order for two and served with caramelised white chocolate ice cream.
They've taken over the space that once held Strada, next to Potter's Fields. It's a two-floored affair with floor to ceiling windows and with pretty great views out onto the Thames and Tower Bridge. Inside, they're looking for a design that's inspired by classic Milanese coffee bars and the traditional trattorias of Florence.
Here's what chef Louis Korovilas has to say:
I respect the Italian approach to cooking: a dedication to quality ingredients, eaten at their peak, with the flavours coaxed from each one. At Tavolino, we’ll be steering away from using overused produce of mediocre quality and have spent the last six months going directly to suppliers who have been perfecting their produce for several generations.
More about Tavolino
Where is it? Unit 1, Riverside, 2 More London, London SE1 2DA.
When does it open? April 2020
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