Anyone who's familiar with Chef David Santos' track record at Louro knows they're in for a delectable fête chock-full of culinary inspiration every single time. This week, things are getting decadent with an experimental pig and uni combo menu. Did we mention it's also BYOB? Dig in, kick back, and let the pros take care of the rest. Check out some highlights from the standout menu: - poached pork loin shaved thin with garlic aioli, house made uni botarga, and arugula - pork fritter with uni pudding - sous vide turkey egg with boar pancetta, bean ragu, and uni foam Reserved seating. Over 21s only. Please note that tax and gratuity are not included in your ticket price.