Private Dining London were invited to RIGO’ this week to sample the delights and adventure of their Italian set menu concept. Just a short walk from Parsons Green station, RIGO’ sits in a great spot on New King’s Road with a small frontage and plenty of passing potential diners. But what about their private dining and event space?
RIGO’s frontage is quite deceiving and once inside, the restaurant spans back with three sections and a small private garden hidden at the rear. The restaurant’s back area is available for hire and we would recommend it for groups not requiring complete privacy. This semi-private dining room can seat approximately 20 lucky diners or you can book the full restaurant exclusively for around 30 guests for seated dining. There’s a natural flow to the space with the first restaurant section that holds the bar being perfect for welcome drinks or cocktails and the dining areas towards the back. If you are able to sit in the front of the restaurant you will be lucky enough to catch all of the action from the finishing kitchen that’s cleverly nestled in with the bar set up. In terms of food, Chef Gonzalo Luzarraga pioneers the Italian set menu as an experience with adventurous ingredients and strong, punchy flavours. The A La Carte requires a minimum of three well-priced courses. If you’re hosting an event or group they are happy to tailor set menus to your liking and nothing seems too much for Chef!
Following a recommendation, we took on their Tasting Menu which starts off with “snacks” that are described as Snail, Macaroon, Quails Egg and Tripe. The snail is served in a croquette style whilst the Macaroon is filled with a pigeon pate with cocoa and wow, what an unlikely combination! The Sea Urchin dish had a creamy richness from the fermented milk and strong notes from the seafood. We were impressed with this dish as an adventurous first course on their tasting menu. The Fava Beans with their Manchego and Bottarga (cured fish roe) was a good intermediary and was punchy yet again! We weren’t disappointed by Chef Gonzalo‘s take on pasta with the Spaghettoni del Fiori which was an indulgent and heavy with a kick from the Camden Brewery yeast dusted on the top. Despite the heaviness, they serve fair-sized portions to keep your appetite going and they serve strong-bodied wines expertly recommended by Head Sommelier & General Manager Federico G. Dadone to cut through the dishes. Next up, the Pluma of Cinta Sinsese. What is Pluma you say? Pluma is a cut of Pork that can be eaten raw and is commonly done in Spain and Italy but not so much in the UK. This meaty dish was the perfect end to the savoury dishes and moreish with the seared pink meat, potato and dried carrot. We were sad that our culinary adventure had to come to an end when we’d finished the Porcini Brulée final course. Chestnut crème with a brulée top, finished with a porcini ice cream. Yes, porcini and what a triumph.
We leave RIGO’ feeling truly spoilt by the flavour, the adventure and the risks Gonzalo has taken with his 10-month-old restaurant. It is clear that he champions the explorative nature of the tasting menu structure and is leading his guests to try new ingredients with many from his native Italy. We love that anyone who books an event here will be bringing their guests on the same exciting experience so we encourage you to be daring and consider booking RIGO’ for your next private dining event!
RIGO' - London, 277 New King's Rd, Fulham, London SW6 4RD