This contemporary Mexican from Tarun Mahrotri and Arjun Waney (Zuma, Roka, Arts Club) mixes indigenous Mexican ingredients with both classic and modern dishes and drinks. Peyote is the colloquial name for a small cactus (Lophophora williamsii), native to the Chihuahuan desert. Known for its psychoactive properties, it has a long history of ritualistic and medicinal use in Mexico.
Eduardo García of Mexico City’s popular Máximo Bistro collaborated on the menu composition alongside head chef Hili San (Buddha Bar and Nobu Park Lane) who also trained with Mexican specialist chef Monica Solis, and enjoyed a stint with chef Enrique Olvera of Pujol in Mexico City.
Meals kick off with a selection of four different salsas and García’s special guacamole. The menu is divided into several sections – Starters, Ceviche, Laminados, Tostadas, Tacos, Quesadillas, Main courses, and Desserts. Highlights include Cactus salad, Octopus ceviche, Tuna laminado, Crab-avocado tostada, Fish or Pork pibil tacos, Shrimp and red onion quesadilla, Stone bass with guajillo sauce, and Churros with chocolate sauce.
The bar features around 100 tequilas and mezcal – with cocktails including the Gringo (Harradura Reposado Tequila, Rye Whisky, Antica Formula and Plum Bitters), Negrita (Tapatio Reposita Tequila, Aperol, Sweet Vermouth and Hellfire Bitters) and Old Sazerak (Calle 23 Anejo Tequila, Caramel Liquor, Creole bitters and Absinthe).
The interior of the two level 100-seat space has been designed by David D’Almada and the team at Sagrada, and features a mix of banquette seating on both levels, as well as a no reservations Taco Bar and a Chef’s Table downstairs seating up to 12. There are also 20 tequila lockers for private premium tequila bottle storage. There are also a dozen skulls along one wall – beaded by the Mexican Huichol tribe.
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