A La Carte
Focusing on quality produce, technique and innovation, the a la carte menu weaves together the disparate regional styles from across Mexico with small and large plates, specials and desserts.
To start
Roasted pumpkin seed, mole, pine, totopos
Fresh cheese, martajada sauce, tortillas
Scottish sea trout, butternut squash aguachile
Comal
Chorizo, new potato, hispi cabbage
Aged ribeye, grilled cheese, wheat tortilla
Beer-battered Cornish cod, chipotle, wheat tortilla
Baked beetroot, seaweed oil, elderflower vinegar
Mains
Served with fresh corn tortillas
Slow-cooked short rib, mole poblano
Confit pork shoulder, chicharrón
Hen of the woods and oyster mushrooms, smoked pasilla salsa
Charred monkfish, ratte potato, spicy kelp butter
Add
Refried beans, queso fresco
Pickled vegetables, jalapeno & honey dressing
Specials
Cured bluefin tuna, kohlrabi, pickled scotch bonnet, soy & sesame salsa
Confit Orkney scallop, gooseberries, sesame & burnt habanero salsa, corn chicharrón
Oaxaca cheese, Wiltshire black truffle, salsa verde, crème fraîche (2 pieces)
Lobster al pastor, Spenwood cheese, wheat tortillas
Drinks
The cocktail list is anchored in agave, featuring a dedicated Paloma section and reimagined classics replicating Mexican flavours with British ingredients. Wines feature a playful selection of lesser-known regions and grapes, favouring smaller, quality-driven producers and lighter, intensely aromatic styles.
Cocktails
Signatures
Ocho blanco tequila OR Fonda espadin mezcal, verjus, rhubarb liqueur, chinotto
Fonda espadin mezcal, plum, Capreolus damson, Chartreuse jaune, Aperol
Michter’s bourbon, Vago elote, burnt corn husk, bitters
Sapling gin, sweet vermouth, Campari, pineappleweed
The Lost Explorer espadin mezcal, Parafante fig leaf liqueur, kola, soda
Glenmorangie original whisky, cedar cones, verjus, pine soda
MICHELADAS
All of our Micheladas are available non-alcoholic for 8
Tomato, mezcal, chili, Chela lager
Squash, bell pepper, chili, Chela lager
Mushrooms, koji, chili, Five Points Railway porter
Sweet vermouth, Campari, Mondo Dennis Hopp’r IPA
Palomas
Ocho blanco tequila, verjus, agave, grapefruit soda
Ocho blanco tequila, gooseberry, verjus, rhubarb tonic
Fonda espadin mezcal, Ancho Reyes, pasilla chili, grapefruit soda
The Lost Explorer espadin mezcal, champagne, white wine, grapefruit, carbonation
The Herb All, plum, verjus, pine soda
Non-alcoholic
Everleaf marine, gooseberry, light tonic
Almave blanco, squash, whey
Frozen
Ocho blanco tequila, verjus, sour cherry juice, kirsch edv
Sapling vodka, meadowsweet, espresso
Beers
Bottled Beer
Fonda x Braybrook Lager, Leicestershire
IPA, Battersea, London
Pale Ale, Leicestershire
Draught Beer
Fonda x Braybrook Lager, Leicestershire
Wines
Sparkling
Parellada – Pendenes, Spain
Crisp, soft, pear
Chardonnay, Pinot Noir, Pinot Meunier – Sussex, England
Balanced, red apple, biscuit
Pinot Noir – Champagne, France
Quince, peach, toasted almond
Chardonnay, Pinot Noir – Champagne, France
Complex, lemon peel, brioche
Rosé
Grenache, Syrah, Mourvèdre – Minervois, France
Fresh, strawberry, watermelon
Skin Contact
Rebula – Brda, Slovenia
Floral, nectarine, sweet spice
Pinot Grigio – Friuli, Italy
Savoury, tangerine, spice
Ribolla – Friuli, Italy
Full bodied, nutty, dried fruit
White
Pinot Blanco – Veneto, Italy
Zingy, refreshing, stone fruit
Verdejo – Rueda, Spain
Citrus, tropical, green fruit
Grüner Veltliner, Riesling – Kamptal, Austria
Tangy, textured, green apple
Albariño – Rías Baixas, Spain
Ripe lemon, peach, grapefruit
Vermentino, Ugni Blanc – Corsica, France
Vibrant, aromatic, pear
Riesling – Rheingau, Germany
Dry, lemon zest, white peach
Trebbiano – Tuscany, Italy
Lemon, hay, vanilla
Listán Blanco – Tenerife, Spain
Bright, complex, herby
Savagnin – Jura, France
Stone fruit, nutty, savoury
Grüner Veltliner – Burgenland, Austria
Fresh, orange peel, pineapple
Chardonnay – Burgundy, France
Silky, white flowers, fresh pastry
Red
Tempranillo – Castilla-La-Mancha, Spain
Medium bodied, ripe berries, blackcurrant
Blaufränkisch blend – Styria, Slovenia
Bright, juicy, forest fruit
Monastrell – Manchuela, Spain
Fresh, strawberry, cherry
Blaufrankish, Zweigelt, St Laurent – Burgenland, Austria
Juicy, herbal spice, blackberry
Merlot – Brda, Slovenia
Velvety, strawberry, tapenade
Pinot Noir – Burgundy, France
Silky, light, ripe raspberry
Tempranillo, Garnacha, Bobal, Blanca del País – Ribera del Duero, Spain
Big, ripe red fruit, baking spice
Teroldego – Dolomites, Italy
Bright, wildflower, morello cherry
Sangiovese, Cabernet Sauvignon – Tuscany, Italy
Rich, clove, leather
Pinot Noir – Burgundy, France
Bold, floral, bell pepper
Nebbiolo – Barolo, Italy
Powerful, wild strawberry, white pepper
Magnum
Riesling – Burgenland, Austria
Umami, smoky, textural
Blaufränkisch- Burgenland, Austria
Sour cherry, raspberry, bright
Agave & Sotol
A highly complex alcoholic spirit made from the fermented and then distilled juice of any cooked agave heart or ‘piña’. Mezcal made from the agave azul in the state of Jalisco and some neighbouring districts is referred to as tequila. Most mezcals these days come from the state of Oaxaca, but we always have some examples from other states available.
Mezcal
Bramaderos, Miahuatlán – Oaxaca
Reyes Metzontla, Zapotitlán Salinas – Puebla
San Isidro Guishe, San Luis Amatlán – Oaxaca
San Baltazar Guelavila, Tlacolula – Oaxaca
San Pablo Huixtepec, Zimatlán – Oaxaca
Candelaria Yegolé, Santa María Zoquitlán – Oaxaca
Santa Isabel, Altiplano Potosino – San Luis Potosi
Zona del silencio, Nombre de dios – Durango
El Nanche, Miahuatlán – Oaxaca
Sola de Vega, Sierra Sur – Oaxaca
San Pablo Huixtepec, Zimatlán – Oaxaca
Santa Catarina Minas, Ocotlán – Oaxaca
Tequila
La Alteña, Los Altos – Jalisco
El Arenal – Jalisco
La Alteña, Los Altos – Jalisco
Tequila – Jalisco
La Alteña, Los Altos – Jalisco
Jesús María, Los Altos – Jalisco
Atotonilco El Alto, Los Altos – Jalisco
Sotol
Sotol is crafted from Dassylirion, or the dessert spoon plant. Distinct from Agave, this succulent hails from the arid heartlands and mountains of Chihuahua, Coahuila and Durango. Although a cousin of Agave, the flavour profile is distinct – resinous, grassy and right in the mountains, and earthy, spiced and honeyed in the desert.
Madera – Chihuahua
Madera – Chihuahua
Desserts
Chocolate sorbet, smoked pasilla chili oil
Corn steamed cake, dates, butterscotch
Rice pudding, quince, cinnamon, mezcal custard
Blackcurrants, meco chili
Groups
For parties of 8 or more
Dishes are designed to share
£65
To Start
Roasted pumpkin seed mole, pine, totopos
Scottish sea trout, butternut squash aguachile
Comal
Chorizo, new potato, hispi cabbage
Beer-battered Cornish cod, chipotle, wheat tortilla
Mains
Slow-cooked short rib, mole poblano
Hen of the woods and oyster mushrooms, smoked pasilla salsa
Served with
Refried beans, queso fresco
Pickled vegetables, jalapeño & honey dressing
Dessert
Corn steamed cake, dates, butterscotch
