Named for the Mexican fruit whose bright orange flesh influences the restaurant’s vibrant colour palette, Zapote takes over the site which for sixteen years was home to seminal Iberian restaurant Eyre Brothers and more recently, live-fire specialists St Leonard's. Zapote’s interior features other focal-points including a colourful mural wall, gold-painted ice counter and open-fire kitchen. Other design details include banquettes upholstered in midnight blue fabric, living cacti and plants throughout, and stylish upcycled wooden chairs.
Expect a refined riff on Mexican flavours - by Yahir Gonzalez, most recently at Aqua Nueva - with dishes such as scallop ceviche with persimmon and roasted sweetcorn and grilled octopus with pasilla chilli and pipian verde. Besides the food, there's a bar takes up a hefty portion of the long room with additional seats at a horseshoe-shaped counter. The cocktail menu focuses on mezcal and tequila-based drinks.
Beef tartare and bone marrow tacos, scallop ceviche with persimmon and roasted sweetcorn, charred lamb neck with aubergine and tamarind tortillas, and grey mullet recado rojo with grilled corn and smoked cod’s roe.