This February, YOPO, the acclaimed restaurant at boutique hotel The Mandrake is introducing a new menu that celebrates South American cuisine, inspired by Head Chef George Scott-Toft’s travels.
Fresh from his journey through Argentina, Chile and Peru, the menu at YOPO is a celebration of Chef George Scott-Toft’s educational and cultural feast through South America. From indigenous Amazonian ingredients, to low-intervention Argentinian wines and traditional dishes perfected over generations, the new menu explores flavours of Buenos Aires, Santiago and Lima.
“We wanted to bring the best of South America to YOPO in London with the creation of the new dishes. We’ve kept the dishes light yet complex, with a specific focus on seafood and vegetables, using the finest produce from personal suppliers in order to deliver impeccable and creative offerings,” says Scott-Toft.
YOPO encourages guests to start their experience at YOPO with a selection of dishes to share. These include empanadas of octopus, artichoke and olives and crudo of seabass, blood orange and mango.
For the main event, grilled line caught squid, aubergine and aji pancha, and Welsh lamb loin with chorizo, onion and chard, take centre stage.
To finish off the culinary journey, our take on traditional alfajores are a must. YOPO is the restaurant within The Mandrake hotel in London’s diverse Fitzrovia. The restaurant serves a modern European menu with a strong South American influence, utilising classical cooking techniques alongside the finest produce available.
The new menu will be available from 28th February. To reserve a table, call 020 3146 8880 or email email@example.com
YOPO is open for lunch and dinner from Tuesday to Saturday.
20-21 Newman Street,