It’s not a one-way-avenue at Avenue. The restaurant has pivoted from a Contemporary American menu to a modern Asian cuisine fused with a fiery South American twist. The about-turn is a huge change for the St James’s modernist cube of a restaurant.
Part of the D&D empire, Avenue has taken their inspiration from the ‘Ring of Fire’, not the Johnny Cash song but the culinary regions in the volcano belt of the Pacific rim.
Executive Chef Mickael Weiss will be rolling out his new menu seven days a week and the new dishes include spiced Tuna tartare, tobiko, yuzu emulsion, rice and nori cracker, or we love the sound of slow cooked glazed pork belly with sour apple and charred scallions, Gochujang marinated lamb cutlets, polenta cake and miso aubergine as well as the venison loin, spiced pumpkin, honey butter and cranberry jus.
Alongside Weiss, Head Chef Andras Katona will be bringing the creations to life with an emphasis on theatre and energy.
Alongside the new dishes, Avenue’s also bringing in a new range of cocktails, which will be landing in March. Head Mixologist Davide Arcucci will create a series of drinks to mirror the Asian and Latin food concept, including using unique ingredients like tepache – a Mexican fermented drink made from the peel and rind of a pineapple.
It may be a totally different direction for this mainstay of St James’s dining, but if it all goes to plan then it sounds like quite a successful about-turn.