Los Mochis London City
Menu with Prices in the UK

Freshly crushed Hass avocados, fresh lime juice, red onion, vine tomatoes, coriander, and serrano chilli, served with crisp corn tortilla chips.

Signature guacamole loaded with toasted chia seeds, roasted pumpkin seeds, sunflower seeds, and tart pomegranate pearls.

Creamy Hass guacamole crowned with charred marinated Pacific shrimp, chopped scallions, and chipotle dust.

Sweet Alaskan snow crab folded over fresh guacamole, finished with coriander cress, lime zest, and smoked Spanish pimentón.

Crisp golden-fried sushi rice blocks topped with creamy Hass avocado guacamole, black truffle carpaccio, and micro coriander.

Steamed young green soy beans tossed in cold-pressed sesame oil, Maldon sea salt flakes, and seven-spice Japanese togarashi.

Paper-thin slices of sashimi-grade Hamachi yellowtail dressed in ají habanero citrus ponzu, fresh shiso leaf, and micro mint.

Loch Duart Scottish salmon sashimi drizzled with black truffle yuzu ponzu, paper-thin jalapeño rounds, and toasted sesame.

Diced wild sea bass cured in vibrant lime leche de tigre, sweet potato purée, red onion, and crunchy Peruvian cancha corn.

Grass-fed British Wagyu steak tartare tossed with shallots and yuzu kosho, nestled into crisp sweet potato shells.

Sashimi-grade yellowfin tuna loin lightly crusted in sesame and flash-seared, served with crispy leek shreds and citrus jalapeño soy.

Delicate raw Australian kingfish slices dressed with cold-pressed coriander seed oil, fresh lime, and spicy serrano rounds.

Prestige air-cured dry-aged Wagyu beef charcuterie, marbled with silky intramuscular fat and served with pickled daikon ribbons.

Crisp seared sushi rice cakes topped with spicy minced yellowfin tuna tartare, spicy mayo, sweet gluten-free tamari, and spring onion.

Crispy sushi rice squares topped with diced Scottish salmon, creamy Hass avocado, yuzu mayo, and sesame seeds.

Torched Wagyu beef tatare glazed with black truffle teriyaki, seated on crispy rice cubes with fresh scallion.

Tempura sweet potato rolled in gluten-free rice paper, flash-fried crisp and topped with spicy lime vegan emulsion.

Thick slices of Japanese king oyster mushroom in crispy gluten-free starch batter, served with spicy chipotle truffle dipping mayo.

Chargrilled British grass-fed Wagyu beef, freshly smashed guacamole, charred jalapeño salsa verde, and fresh micro herbs in soft corn tortillas.

Flaky Saikyo miso-glazed black cod, pickled daikon radish, fresh lime slaw, and crispy leeks in soft warm corn tortillas.

Sustainable haddock fillet fried in gluten-free batter, chipotle crema, shredded white cabbage slaw, and fresh pico de gallo.

Seared prime beef fillet strips in sweet sesame tamari glaze, wasabi guacamole, and crispy shallot rings in corn tortillas.

Crispy free-range chicken thigh in gluten-free coating, tossed in sticky spicy honey tamari sauce with sesame and pickled chillies.

Marinated tiger prawns grilled over charcoal, sweet mango habanero salsa, shredded purple cabbage, and fresh coriander.

Sautéed shiitake and shimeji mushrooms, creamy black truffle cashew emulsion, and crispy shallots in warm corn tortillas.

Tender shredded jackfruit braised with Mexican oregano, cumin, and citrus, served with avocado salsa and pickled pink onions.

Sustainably sourced black cod fillet steeped for 48 hours in sweet Saikyo white miso, blistered over flaming bincho charcoal.

Prime British Wagyu sirloin steak chargrilled on bincho charcoal, served with wasabi chimichurri and smoked sea salt.

Scottish salmon fillet cubes glazed in homemade gluten-free teriyaki sauce, skewered with scallions and grilled over charcoal.

Tender free-range chicken thigh skewers glazed in savoury tare sauce and dusted with Japanese shichimi togarashi pepper.

Fresh tenderstem broccoli charred over bincho coals, drizzled with sweet gluten-free tamari and toasted white sesame.

Curled corn on the cob ribs roasted over hot coals, brushed with spiced togarashi butter and dusted with crumbly cotija cheese.

Raw Hiramasa kingfish, spicy jalapeño paste, crisp cucumber, creamy avocado, and fragrant shiso rolled in seasoned sushi rice.

Yellowfin tuna tartare tossed in sriracha chilli mayo, wrapped with cucumber and rolled in roasted black and white sesame seeds.

Scottish salmon and ripe Hass avocado rolled with seasoned sushi rice, coated in crunchy green wasabi tobiko flying fish roe.

Real snow crab meat, Japanese Kewpie mayo, cucumber batons, and avocado wrapped in seaweed and seasoned rice.

Crisp cucumber batons, ripe avocado, fresh shiso leaves, topped with tangy jalapeño salsa verde drizzle.

Gluten-free sponge soaked in three milks infused with ceremonial Uji matcha green tea, crowned with whipped coconut cream and raspberries.

Golden crisp gluten-free churro dough bites rolled in cinnamon sugar, served with warm dark chocolate and ancho chilli dip.

Patrón Silver 100% Agave Tequila whisked tableside with house-churned Amalfi lemon sorbet, fresh lime juice, and organic Prosecco.

Oaxacan artisanal artisanal mezcal, freshly squeezed ruby red grapefruit juice, organic blue agave nectar, and sparkling soda.

Refreshing iced botanical refresher brewed with Mexican hibiscus flowers, Japanese yuzu citrus juice, and sparkling soda.