Introducing our new Spring Menus
This season, our Executive Chef Vito Reyes and his teams will be serving up some exquisite new dishes at Ceviche that pay homage to the tastes from the Peruvian coast, like the Scallop Tiradito with rocoto tiger's milk and in-seasonal blood orange. The Seitan and Tacu Tacu, another dish steeped in history from the coastal region, is serve with mixed British ceps, rich coriander stew, butterbean and rice patty. Seasonal fusion highlights inspired by Lima include the earthy Pickle Tickle Strawberry Ceviche, made with lightly pickled strawberries, local mushrooms, aromatic basil, Amarillo tiger's milk; and the miso-marinated Wang Wei Octopus, with chancaca honey, crispy seaweed, sweet potato purée.
Andina and Casita Andina Spring menus are set to launch next Tuesday 13th March, and will feature twists on Andean classics such as the Celador, a clean and flavourful take on a seafood dish from Arequipa; the Pork Shambar - pork belly, rich crackling, and mixed pulses - is traditionally eaten on Mondays in Peru; the vegan Crudito features the season's best vegetables, served raw with a classic and creamy ocopa sauce from the Andes.
Some of our old favourites are also making a comeback, like Ceviche's Cafe de la sierra - a Peruvian take on the tiramisu, with dulce de leche mousse, whiskey coffee jellies, mocha sauce; and the much-loved Strawberry and Avocado Pot, served with yacón chantilly, and lime meringue at Andina.
For drinks, our in-house Pisco Maestro Zoltan Varga and his teams have conjured up new cocktails that perfectly balance superfood ingredients, seasonal produce, with some punchy spirits. Highlights include El Bombón, quite literally a bon bon in a glass, with red berries and chilli infused pisco, açai liqueur, aztec choco bitters, raspberry, chocolate tonic. The Paloma Spritz, our twist on the classic Aperol version, is spiced up with ginger infused pisco.
Book your table to sample the new seasonal dishes from the teams.