Robin Gill to launch new aperitivo bar
Renowned chef Robin Gill is set to launch Bar Brasso – a new aperitivo bar by night and coffee bar, deli and bakery by day – later this month, with a North Italian-focused wine list.
This venue, inspired by the thriving bar culture of Venice and San Sebastian, will open next to Gill’s restaurant, Darby’s, on Saturday 27 September, in Nine Elms, London.
From Tuesday to Saturday, 5pm to 10pm, Bar Brasso will act as an aperitivo bar, with a drinks menu heavily drawing from aperitivo culture. The cocktail list will be Campari-forward, with a happy hour commencing daily from 5pm to 7pm. Expect house cocktails, vermouths, digestivi and wines by the glass.
When it comes to wine, the list mainly hones in on Northern Italian selections, complemented by lighter variations from the San Sebastian region. A rotating selection of wines from Uncharted, and a list of standouts assembled with Flint Wine’s Geroid Devaney MS, will sit alongside a txakoli tap at the bar, which will serve up lightly sparkling Bsque wine in traditional high-pour style.
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At night, the bar will also serve up small plates and snacks, such as sage and anchovy fritters, that are designed to be shared. These will range from sage and anchovy fritters, devilled egg “piemontese” crostini, mussels with nduja soffrito and the Bourdain toastie: a grilled toastie of Franceschini Mortadella ‘Opera’ and fontina, inspired by the late food writer’s favourite sandwich. Desserts include Campari and blood orange sorbetto, affogato and a tiramisu made to Nicolla’s mother’s recipe.
What’s on the menu?
The interior design is inspired by traditional pintxos and Bacari bars, with wood panelling, white marble counters and tired floors. Staff attire comes from Aperitivo Digestivo, a new London-based lifestyle brand, with pieces designed in tandem with Campari for Negroni Week.
The food offering has been curated with Cibo. Its founder, Vittorio Maschio, now collaborates directly with small Italian producers, but he was also part of the original Natoora movement. Ingredients include salumi from Emilia-Romagna, Tuscany and Calabria, mortadella from the Salumificio Franceschini, and cheeses produced at altitude and cultured on the mountainside.
Come during daylight hours, and you’ll experience a whole new world. From 8am to 5pm, the new site will serve up baked goods, salads and filled sandwiches, as well as daily specials and hot lunches. Expect plates like beef shin lasagne, rosemary and garlic roast chicken, and ricotta and sage brown, brown butter gnudi.
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