Miro is set to open in the middle of July offering guests a vibrant atmosphere with impeccable service, and truly unforgettable food.An email arrives in my inbox announcing the opening of Mayfair’s newest gourmet restaurant. We love creating unique and amazing concepts and I can’t wait for people to try this restaurant.” Ryan Bish, Founder of Cream Group says : “we are really excited to announce the launch of Miro, the newest concept in our portfolio of successful hospitality ventures in London. It is also just as exciting as a guest to be able to have all this sexy delicious stuff in a super fun and vibey place… it’s the food I’d want to eat, in the place I’d want to eat it!” but all our favourite dishes from my many travels around the world…in one place. Toby Burrowes, Executive Chef for Cream Group says: “ For me, this is most exciting as a chef to not be put in a box of what I can and can’t put on a menu, so it’s not just a French restaurant, not just a Japanese restaurant or Spanish, pan asian, South American etc. Night, creating an electric atmosphere building on the trends they have seenįor ‘ clubstaurants’, and consumers looking for more out of their Cream Group will also be bringing elements Interiors concept including neons, vibrant colours and hand-painted murals Diners will be wowed with an abstract and eclectic
Which Formerly housed Street XO, will boast early to late night dining every With walk-ins encouraged offering a lively atmosphere, even for those not The loungeĪnd bar area, seating 30, is also set to become a destination in itself Guests can alsoĮxpect Old Fashioned made with an extremely rare Macallan 1950, a classicĬhampagne cocktail laced with a Louis XIII Cognac and a Martini using limitedĮdition Beluga Epicure by Lalique served with Almas Albino Caviar. Reserva Extra Anjeo & Clase Azul Ultra’ Extra Anjeo. Offer margaritas using rare and special tequilas such as Tapatio Excelencia Gran Highlights are set to include a world recordīreaking ‘Vintage French 75’ made with a rare 1950s Gin and a mythicalīottle of 1970 Dom Perignon champagne priced at £5,000. Will include a special menu dedicated to rare and vintage cocktails with prices Souffle, served with vanilla ice cream and lashings of hot salted caramel. There will also be salted caramel popcorn Your own smores’’ presented to guests with a smallībq to cook over an open fire. Tin baked fresh to order and served with vanilla ice cream and “Roast Of desserts until late into the evening, including a milk chocolate cookie Those with a sweet tooth can also enjoy a selection The visual extravaganza will contain a kilogram of caviar surrounded by anĪrray of nibbles including blinis, mini brioche buns, mini croissants andĪssortment of condiments. Pasta”, a fresh linguine with a light and zesty parmesan sauce, and ofĬourse a generous helping of fine caviar. Purée and a roasted hazelnut pesto, as well as jumbo tiger prawns and whole Thermidor, vegan Josper grilled celeriac served on truffled butter bean Larger dishes willĬonsist of various cuts and sizes of quality steaks, yuzu and sake lobster Layers of crisp potato, fatty tuna and wasabi tartare. Plates are set to surprise and delight guests with dishes including king crab and confit garlic croquettes, truffledĬheese toasties, mini brioche beef tartare caviar tins, bone marrow brulee and Miro’s take on “fish and chips” with Asia,Įurope and south America are where he found the inspiration for some of his Has used his extensive knowledge and experience from travelling the world toĬreate an all-encompassing menu featuring both small and larger plates. Presentation and a lot of creativity without compromising on quality. Lead the development of the menu which promises to offer an opulent, Mayfair interpretation of global favourites, with dramatic London and Michelin starred Elystan Street, has recently taken the role of Nightclubs, restaurants, premium retail, and fast-casual dining will open aīrand new restaurant concept Miro in the heart of Mayfair on Burlington Cream Group, whose interests sprawl across high-end
0 kommentar(er)
