The Mandrake restaurant YOPO unveils revamped Jurema terrace
It will feature a range of small and large plates served up by executive chef George Scott-Toft
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Fitzrovia hotel, The Mandrake has revamped its first-floor Jurema terrace, unveiling a new alfresco space for winter for the first time as part of its restaurant Yopo.
It features a range of small and large plates from Yopo, served up by executive chef George Scott-Toft, who was inspired by South American cuisine and European influences, as well as travels through Argentina, Chile and Peru. The menu will be served for lunch and dinner throughout Jurema Winter Terrace.
Among the dishes include snacks of crab, fennel and caviar brioche or sweet potato, salsa macha and goat’s cheese tostada; or interpretations of South American dishes with European influences such as grilled octopus with potato and hot smoked paprika pot, through to yellow tail and aji tiradito crudo.
It also features a range of cocktails, including Amber, made with Remy Martin 1738 Cognac infused corn, caramel orange and cardamom syrup, Voodo, mixed with Ojo De Dios Mezcal Café, Frangelico, coffee, Baileys and maple syrup.
