Islington’s Zilouf’s has been completely made over by Pete Clucas, Niall Downey, Tim Yates and Francis Puyat – team behind 100 Hoxton and has just relaunched with a fully refurbished interior plus newly devised Asian fusion menus and new cocktail offering too.
The interior is evolved from the eccentric original and is full of reclaimed or upcycled materials and vintage furniture: disassembled pianos, old submarine lights, battered leather chesterfields, a vintage television (now a fish tank), 1930's mirrors and light fittings made from antique cocktail shakers and ice buckets.
The menu consists of small dishes and a handful of larger ones. Small plates include San Choy Bau – spiced beef and lamb mince with baby gem, Zilouf’s hand cut steak tartare – soft poached egg, prawn crackers and black chilli mayo, Crispy cuttlefish dumpling – egg noodles and pineapple ketchup, and Sprouting broccoli with Sichuan soy butter.
Larger plates feature Surf & Turf 350g fore rib steak – béarnaise, nahm jim prawns and cuttlefish, Pork belly – Kohlrabi puree, som tum salad and pickled chilli and Sea bream – prawn dumpling, bok choi, heritage carrot ribbon in ginger broth. A house sharing dessert is Sticky date pudding – with chilli popcorn ice cream.
Cocktails are similarly innovative and come in the shape of Charlie Chaplin – Damson gin, apricot brandy and fresh lime, Chocolate Stone Sour – JW black, chocolate liqueur, OJ, bitters and lemon, Espresso Martini – Espresso, vodka, hazelnut and cherry and Overproof Hurricane – Beastly rums, pineapple, apricot brandy, lime, spices and passion fruit.