Introducing our Spring Menu!
The menu is set to bring an array of vibrant colours to the 1960’s refurbished tube carriage and was launched on the 12th March 2020 to a carriage of guests.
However, due to the current climate only a handful of guests got to experience Bea’s incredible new menu. Nonetheless we hope you enjoy the imagery of this vibrant menu and hope to bring some dishes back in the future!
Firstly, you’ll be welcomed with one of our classic welcome drinks. You have a choice of one of our classic Negroni’s or a glass of fizz!
The perfect way to start the night! Peruvian style butterbean puree,roasted aubergines, huacata y, house bread which is baked fresh on the day!
One of the main dishes we recieve compliments on is the empenadas. Therefore, Bea has welcomed back a newly revised empenada to the spring menu! Subsituting chorizo for a classic beef filling!
Introducing our Colombian style crispy empanada filledwith pota to and beef, Colombian ají.
We always look forward to Bea’s ceviche for each menu as there’s always a new twist! This time you can find it made with trout marinated in lime and chilli, served on a blue toastada with a tamarillo dressing.
A new dish to the menu, michoacan style pulled pork, tomatillo salsa verde, red cabbage, rice
Bea has ensured this dish is easy to replicate as a veggie dish by substituting the pulled pork for tender pulled jackfruit!
Lime, ginger and hibiscus granita
A new and refreshing granita has been added to the menu which includes Bea’s own hibiscus syrup turning it a vivid magenta colour.
Chocolate cake, Colombian coffee and chocolate mousse, dulce de leche won tons, uchuva and orange compote
This desert includes all of Bea’s favourite ingredients and it really is the showstopper of the whole menu.
Thank you all for your support during this time and we can’t wait to welcome you all on board when the time is right to do so!