The supper club series advances Gaucho’s already impressive quest for sustainability, highlighting that the restaurant’s holistic approach to running socially and environmentally responsible restaurants. The menu includes salads from Crate to Plate - the London-based urban farming business bringing sustainable, local production of leafy greens to urban communities.
Taking place exclusively at Gaucho Charlotte Street every Wednesday evening in January, enjoy a innovative vegan-based three-course meal priced at £40, inclusive of a welcome drink, with the option to add a flight of ‘sustainable serve’ drinks, paired for an additional £20.
Sustainable feasting, conscious dining, ethical eating.
King oyster mushroom ‘scallops’ with pea and tarragon velouté, courgette, fennel cress & herb stalk oil; Zapalla Anco gnocchi with salsify, leek cream, purple shiso leaves, crispy kale & rainbow chard and brown sugar vegan meringue with imperfect granita, vermouth pickled berries & lemon clover.