Thomas’s Café at Burberry, the quintessentially British dining venue located in the Burberry flagship store at 121 Regent Street, is the perfect choice this year for those looking to celebrate the festive season in style.
For larger gatherings, The Library – located on the top floor – can host up to 60 people standing or 26 seated. For a more intimate affair, Thomas’s Café’s top floor Snug can host a meal for 14 guests.
Three tiered festive set menus are available for groups over nine people, ensuring there is a menu to suit every occasion.
Expect dishes such as Irish Carlingford Oysters with gin and tonic dressing, Balmoral Estate of fallow deer with pithivier and roast quince, and dark chocolate salted tart with lime and crème fraiche.
Fetch me a llama! I need to make a sacrifice. That’s the way to show gratitude to Pachamama.
Pachamama East is now open in Shoreditch. The restaurant prides itself on delivering Peruvian plates inspired by East Asian cuisine, and comes from the minds behind Chicama in Chelsea and Pachamama in Marylebone.
The menu has an emphasis on sharing, with dishes ranging from Soil, Land and Sea categories, such as the grilled hispanic cabbage and aubergine, whole jiang-glazed chicken and hand-pulled lobster noodles, and snacks such as Sichuan fried chicken. There will also be the addition of a brunch menu featuring the tasty-sounding Peruvian waffles.
The bar stocks staples such as beers, wines and spirits, as well as pisco-focused nectars that have unique Asian twists, and bubble tea cocktails, offering their new East London patrons an authentic dining experience.
Kinilaw & Buko is an innovative new restaurant that merges two concepts in one space. Chef Francis Puyat has brought his native Filipino cuisine to Hoxton combining kinilaw, a method of cooking seafood using palm vinegar and kalamansi with the second culinary concept to grace the restaurant, buko, a Filipino ice cream concept served in a baby coconut shell. Kinilaw dishes include Bagoong fisherman’s treat, (daikon-fermented shrimp, green peppercorns and garlic), Mustasa-cradled duck egg (salted duck egg with grated cured yolk), and Baboy bounty (pork belly, cucumber and chilli). For dessert, all the ice creams come with their own unique toppings such as the red bean ice cream with miso-infused butterscotch sauce or lychee ice cream with black pepper popcorn. The ice creams are incredibly creamy, but still dairy free, and homemade vegan and gluten free waffle cones are also available!
Kinilaw and Buko are also leading the way with recycling. The restaurant does not use any single use containers for take away or delivery. Requests for a takeaway cup will be charged one pound extra, and the drink will be served in a stunning and reusable polished coconut shell with the purchase! Alternatively, bring your own container at no extra cost.