SW16 Bar & Kitchen in Streatham Hill: Review

I was at SW16 Bar & Kitchen with a colleague for their monthly Supper Club, this time themed around the food and wine of Puglia.

The evening took place in the snug – a cosy backroom of the restaurant tucked away from the main space, set with two long, floral-covered tables.

The snug (Image: Poppy Huggett)

It created a lovely communal atmosphere, where we shared the evening with fellow food lovers.

The layout made it easy to chat with new people, compare dishes, and feel part of something more than just dinner – it was an experience.

The meal started strong with the antipasti – though calling it a “starter” feels like an understatement.

Dish after dish arrived like a parade of Puglian generosity: creamy burrata, caciocavallo, nodini di bufala, and plump green Cerignola olives.

The first course (Image: Poppy Huggett) There was focaccia and taralli (irresistible little crunchy rings from southern Italy), stuffed mussels that I could’ve happily eaten a dozen of, and grilled aubergine with tuna and rocket.

But it didn’t stop there – two types of bruschetta – one classic, the other hearty with chickpeas, beans, and sausage – alongside stuffed mushrooms and potatoes (a personal favourite), made for a seriously abundant spread.

Chef Antonio talked us through the menu (Image: Poppy Huggett) It was the kind of meal where you have to remind yourself it’s only the first course.

Then came the primo: handmade orecchiette, the pasta typical of Puglia, topped with broccoli, prawns, and luscious stracciatella cheese.

My favourite wine of the evening was the white wine (Image: Poppy Huggett)

You could taste the care in every bite – there’s something magical about pasta made in front of you, by someone who learned the craft back home.

The delicious and creamy spinach pasta (Image: Poppy Huggett)

By the time the secondo arrived, I was already approaching full, but one glance at the plate made it impossible to resist: a generous mix of grilled seafood – prawns, squid, scallops, cuttlefish, and sea bass.

The prawns were a standout, sweet and perfectly cooked.

The seafood platter (Image: Poppy Huggett)

It was indulgent, fresh, and cooked simply to let the ingredients shine.

Dessert was a final surprise: a rich red wine and chocolate cake with vanilla ice cream.

I don’t say this lightly – it was the best chocolate cake I’ve ever eaten.

Quite simply, the best chocolate cake I’ve ever tasted. (Image: Poppy Huggett)

Deeply chocolatey, warm, and with just enough of that winey richness to make it interesting.

Throughout the night, Executive Chef Antonio Raspone brought warmth and soul to every plate – you could feel his Puglian roots in every course.

SW16’s sommelier, Pip Yarwood, proved to be an expert in all things wine. (Image: Poppy Huggett)

Tom Small, SW16’s young and passionate general manager, ran the front of house with charm and ease – his love for wine and people set the tone.

And sommelier Pip Yarwood tied the whole experience together with smart, unfussy wine pairings that brought the food to life.

SW16 is already a beloved local spot, but this supper club made it feel like a destination.