Introducing our autumn menu!

Crema de calabaza

Seasonal squash soup, pumpkin seeds and tomato pipián, house bread. This soup gives you a warm welcome to the evening and a glimpse of the incredible flavours to follow.

If you’re looking for something to bake over the next few weeks, be sure to check out our bread recipe!

Hayaca

For the second course you can find the delicious, Hayaca. Hayacas are the tamales from the border of Colombia and Venezuela.

Colombian and Venezuelan style corn dumpling filled with aubergines, capers and olives, chickpeas and spinach salsa.

Tostada de Atún

This dish was inspired by inspired by Gabriela Cámara’s Tostada Contramar, and Gastón Acurio’s ceviche Nikkei.

This menu would not be complete without a Ceviche. Corn tostada, tuna marinated in lime, orange and chilli ponzu, avocado, chipotle mayonnaise and crispy nori.

Pachamanca

Corn-fed roasted chicken, pulled pork, sweet corn and potato, panca chilli and huacatay sauce.

Bea says the star ingredients in this dish are plantain leaves, panca chilli (a mild, smoky berry-flavoured chilli), and huacatay (a herb from the Marigold family, with a black mint flavour and notes of basil and tarragon).

Pre-desert

Lime, ginger and hibiscus granita

What’s more refreshing than granita? This course is the perfect palate cleanser to prepare you for our show stopping desert.

My favourite things

We’re thrilled to be welcoming back this desert that is inspired by all of Head Chef Bea’s, favourite things…

Chocolate cake with Colombian coffee and chocolate mousse, dulce de leche wontons, uchuva and orange compote.

What more could you want from a desert?!

Fancy trying it for yourself? Book now from just £49pp!

Keep an eye on our socials for all of our latest news and we look forward to welcoming you all on board soon!