Peruvian chef Virgilio Martinez and his partners, Gabriel and Jose Luis Gonzalez, plan to reprise some old favourites from the Lima menu, as well as adding a few new dishes to their roster. Highlights include scallops with chia ceviche, Amazonian fish with warm causa, and kholrabi and quinoa tiradito (a Peruvian raw fish dish, similar to sashimi).
Martinez claims many of the rare edible plants and ingredients, imported from the Amazon basin and Andes altitudes, have never been seen on London menus before. Fans of the Fitzrovia original will be pleased to see plenty of ceviche on the menu of the establishment often hailed as “London’s top Peruvian”.
As well as the main restaurant, Lima Floral will have a ‘piqueos bar’ serving tapas. Small plates include; grouper with rocoto tiger’s milk ceviche and tuna and seared aubergine tiradito. These dishes will sit alongside an extensive cocktail list featuring, of course, many variations on the classic Pisco Sour. The 100-cover site also boasts a private dining room.
Located on the corner of Garrick Street and Floral Street, the new restaurant occupies the potentially characterful site which recently traded as The Forge restaurant and then, briefly, as the uninspired Heaton, Butler and Bayne.
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