sharing and relaxed dining.
A menu with character
Highlights from the evening menu include sage and anchovy fritters, devilled egg “piemontese” crostini, mussels with nduja soffrito, and the “Bourdain toastie” – a grilled mortadella and fontina sandwich inspired by Anthony Bourdain’s favourite. Desserts will continue the Italian influence, from Campari and blood orange sorbetto to affogato and a tiramisu based on a family recipe.
Robin has also partnered with Master Sommelier Geroid Devaney of Flint Wines to curate the bottle list, which sits alongside a rotating selection of wines from Uncharted.
Provenance and partnerships
Food sourcing has been developed in partnership with Cibo, founded by Vittorio Maschio, a key figure in the Natoora movement. The menu will feature cheeses aged at altitude, artisanal salumi from Emilia-Romagna, Tuscany and Calabria, and mortadella from Salumificio Franceschini, widely regarded as the finest in Italy.
“Stories like this are everywhere among these producers,” says Robin. “Our relationship with Cibo, and the wealth of these small, authentic stories, is incredibly important.”
A space inspired by tradition
The design of Bar Brasso draws from the warmth and conviviality of traditional bacari and pintxos bars, with tiled floors, wood panelling and a long marble counter for eating and drinking. Staff uniforms will come from Aperitivo Digestivo, a new lifestyle brand born from London’s hospitality scene in collaboration with Campari for Negroni Week, reflecting the easy, stylish spirit at the core of Bar Brasso.
Opening details
Bar Brasso will open to the public on September 27, with a ticketed launch party the evening before. For £10, guests will enjoy a negroni, cicchetti, and a DJ set from Italian artist Mind Enterprises, known for retro, synth-disco sounds.
