MENU

'Mexi-Zuela' 
FIVE-COURSE SET MENU
View Vegetarian Menu HERE
Menu items may change based on ingredients availability & seasonality.

Shellfish Salpicon
lightly blanched prawns, mussels, squid, chilli, Mexican bitter orange

Caribbean garden
roasted plantain, avocado emulsion, queso latino, flowers & grasshoppers (served separately)

Callo de hacha with pisto criollo
scallops, Venezuelan ratatouille, citrus gel, microgreens 

Caramelised brisket “Asado negro” Pibil
slow-cooked in banana leaf, cassava blinis, aguacambur, pickled cacao flower

Plantain & tonka bean churros
served with two dipping sauces: chocolate chipotle & mezcal caramel

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ADDITIONS
save 10% by pre-ordering online 

+ Green corn empanadas
of black bean & gouda with aji panca sauce (for two)  £14

+ Four 100ml Latin American paired wines (courses 1-4)  £35

*assuming you're happy with your service, a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter

Highgate  15-16 March  Belsize Park  21-23 March
Fulham  28 March  Crystal Palace  29 March

ABOUT THE CHEF

Fun, flavour and never taking life too seriously are not just the tenets of Paola's inimitable personality but also those of her cooking, with Mexi-Zuela being next in her series of sense-tingling food concepts.

Born in Venezuela to an Italian, Spanish and German family, Paola Carlini's cooking style is the personification of her diverse roots; blending classic European methodologies with tropical influences of Central American 'sabor'.

After leaving Venezuela, Carlini's journey took her to Europe where she received training at the three-Michelin-starred institution El Celler de Can Roca in Spain before bringing her unexampled talent to the UK, where she spent several years developing recipes for Gü Desserts, Paleo foods and Minor Figures.

Now based in Miami, Carlini now works on her own wildly diverse projects which often transcend food, art and science.