On the major London art gallery and cultural institution’s terrace, Setlist is being overseen by a team of creatives that includes Thomas Kidd (Bar Elba and Luna Springs); James Dye (co-owner of Frank’s in Peckham and music-led wine bar Bambi); and Clement Ogbonnaya (pub trailblazer and founder of the Prince of Peckham and Queen of the South pubs).
The four female chefs are Opeoluwa Odutayo, Sophie Wyburd, Terri Mercieca and Andrea Montes Renaud and Laura Copp.
Odutayo is one of the core chefs of The Future Plate, the house of African and Caribbean cuisine and culture, who are already residents of Somerset House.
Her menu is inspired by growing up in Nigeria and includes plantain fritters with parmesan aioli; jerk chicken skewers with scotch bonnet mango chutney; and African spiced goat croquettes.
Future Plate are also previewing My Chale, their new West African Wahala burger concept.
A cookbook author, Wyburd is teaming up with regenerative flour producer Wildfarmed to create a menu of pizzette such as the saucisson, topped with sausage, potato, caramelised onion, rosemary and taleggio, and the aubergine, topped with smoked aubergine, mozzarella, fermented chilli and tomato sauce, and hot honey.
Montes Renaud and Laura Copp are behind Masafina, which makes Heritage Mexican ingredients in London honouring traditional Mexican processes.
Their Setlist menu includes a Baja fish taco with Mexican chilli and lime slaw, burnt garlic and habanero mayo; and mushroom tostada with Salsa Macha chilli oil, sun dried tomatoes, guacamole, and Parmesan.
Terri Mercieca is an award-winning pastry chef and the founder of Happy Endings.
She will serve a rotating selection of soft serve and sorberts as well as collaborating with each chef for a signature ice cream sundae available exclusively at Setlist.
At the bar, Setlist will offer local London beers, wines, and cocktails.
The venture will also offer London’s biggest non-alc menu with a huge line up of alcohol-free cocktails, 0% beers, and wines.