Launching on 29 September, the open kitchen venue will host chef residencies kicking off with chef Adam Rawson’s Cantina Valentina. The Peruvian concept, which draws upon Rawson’s experience as head chef at Pachamama, will serve dishes found across Peru.
Highlights from the snack section include cheese wonton with a green chilli paste; grilled duck magret with chirimoya membrio; and lima bean humous served with fried plantain; with fish dishes to include scallop with maiz morado, pink peppercorn and coconut; and crab bisque with fried soft shell and oca roots; and meat mains of braised oxtail; Jerusalem artichoke and corn tamale; duck confit and special fried rice; and pollo a la brasa with salsa criolla, aji amarillo mustard and achiote mayo.
Desserts will include sweet potato doughnuts with aji honey; and alfajor with coconut dulce de leche with puffed amaranth.
When chef residencies aren’t taking place, a small selection of locally sourced bar snacks will be served, with cured meats from Crown & Queue in Southwark and cheese from Wildes Cheese in Tottenham, accompanied by a selection of low intervention wines from small independent suppliers.
La Cave will also be used as an incubator space to test new concepts before they find a permanent home in brand-owner Ennismore’s group.