Amazónico London
Menu with Prices in the UK

Freshly crushed avocado with lime, coriander, and chili, topped with Hokkaido sea urchin and served with crispy green plantain chips.

Crisp Venezuelan pastry rolls stuffed with melting llanero white cheese, served with spiced spicy mango-habanero chutney.

Flaky golden fried turnover pastries filled with hand-chopped prime beef, cumin, olives, hard-boiled egg, and chimichurri dip.

Crisp flash-fried baby calamari tossed with lime zest, cilantro, and red chili, served with passion fruit tartar sauce.

Steamed edamame pods tossed with sweet Peruvian ají amarillo chili butter and Maldon smoked sea salt.

Warm, chewy Colombian cassava cheese rolls baked fresh and served with whipped guava butter.

Sashimi-cut yellowtail kingfish slices marinated in passion fruit ponzu, finished with white truffle oil and crispy sweet potato shoestrings.

Wild line-caught sea bass cured in tangy tiger's milk (leche de tigre), giant Peruvian choclo corn, sweet potato purée, and red onion.

Diced stone bass in fiery green tomatillo, cucumber, and lime aguachile with creamy avocado cubes and coriander cress.

Hand-cut yellowfin tuna tossed with toasted sesame oil, ginger, shallots, and spicy rocoto pepper emulsion, served over crispy rice crackers.

Half-dozen freshly shucked Irish Carlingford oysters over crushed ice with passion fruit ponzu and chili threads.

Supreme Oscietra caviar served on mother-of-pearl spoon with traditional cassava blinis, chives, and crème fraîche.

Signature house maki with mango, avocado, coconut flakes, cacao nibs, cucumber, and sweet teriyaki drizzle.

Crispy panko prawn roll wrapped in avocado, topped with achiote-marinated prawn tartar and spicy pibil mayo.

A5 Japanese Wagyu beef flamed tableside over seasoned sushi rice with black truffle paste and tare glaze.

Fresh yellowtail nigiri brushed with yellow ají amarillo paste and toasted sesame seeds.

Scottish salmon, avocado, spicy rocoto cream cheese, topped with seared salmon and ikura salmon caviar.

Chef's daily curation of pristine raw seafood nigiri including Hamachi, Scottish salmon, bluefin tuna, and scallops.

Peruvian-Chinese wok-fried jasmine rice with confit shredded duck leg, egg ribbons, edamame, spring onions, and dark sesame soy.

Slow-simmered rich coriander and beer broth with wild forest mushrooms, Peruvian giant corn, and steamed jasmine rice.

Sizzling iron casserole of jumbo tiger prawns, mussels, wild squid, and rock fish poached in a rich coconut-tomato ají panca sauce.

Wok-tossed ramen noodles with crunchy bok choy, snow peas, bean sprouts, ginger, and garlic-soy glaze.

Charcoal-roasted Patagonian toothfish marinated in Peruvian white miso and lime, served with glazed pak choi and ginger.

Whole wild turbot roasted on the bone in the charcoal oven with garlic, fresh red chili, cider vinegar, and virgin olive oil.

Jumbo Scottish langoustines split and grilled over hot embers with ají amarillo garlic butter and lime.

Tender Galician octopus leg charred over coals, served over crushed Andean potatoes, black olive tapenade, and rocoto mayonnaise.

Prime grass-fed Argentine Angus rib-eye steak, grilled over charcoal with flaky Maldon salt, served with fresh chimichurri.

Tender skirt steak marinated in chimichurri, garlic, and citrus, flame-charred medium-rare on the open parrilla.

Lean, tender beef tenderloin fillet seared over coals, served with smoked bone marrow reduction.

Exquisite Japanese Wagyu rib-eye with phenomenal marbling, sliced and seared over charcoal embers with sea salt.

Galician 45-day dry-aged heritage dairy cow prime rib on the bone, flame-grilled on the iron grate and carved for sharing.

Traditional Brazilian rump cap steak sliced from the charcoal spit, served with toasted farofa cassava flour and vinaigrette salsa.

Slow-smoked baby back pork ribs glazed in sticky tropical guava barbecue sauce, served with pickled red cabbage.

Andean yellow baby potatoes roasted in charcoal ash, tossed in herb butter and cracked pepper.

Golden-crisp cassava batons served with garlic, lime, and cilantro mojo dipping sauce.

Peruvian giant white corn kernels sautéed in butter with mild chilies, crumbled queso fresco, and lime juice.

Tender Bimi baby broccoli wok-tossed with toasted garlic chips and red chili flakes.

Crisp hearts of palm ribbons, mixed baby watercress, avocado cubes, and zesty passion fruit vinaigrette.

Traditional parsley, oregano, garlic, red wine vinegar, and olive oil condiment.

Bright Peruvian yellow chili puree balanced with fresh passion fruit juice.

Smoked spicy Andean rocoto pepper salsa with roasted garlic and lime.

Spit-roasted whole baby pineapple basted in cinnamon, star anise, and spiced rum caramel, served with homemade coconut sorbet.

Warm Brazilian dark chocolate lava cake with a molten dulce de leche core, served with tart passion fruit ice cream.

Silky slow-cooked Latin dulce de leche custard layered with crisp Venezuelan cacao nib meringue.

Trio of dairy-free tropical sorbets: Pink Guava, Passion Fruit, and Brazilian Açaí.

Yaguara Cachaça, lime, mango juice, fresh mint, and yellow chartreuse, served in a ceramic rainforest monkey tumbler.

Leblon Cachaça muddled with muddled limes, maracuyá (passion fruit), and organic sugar cane syrup over crushed ice.

Barsol Pisco Quebranta, fresh pink guava puree, lime juice, egg white foam, and Angostura bitters drops.

Everleaf Forest botanical aperitif, hibiscus infusion, bitter orange peel, and non-alcoholic vermouth.

Freshly pressed papaya nectar, lime, coconut water, and cacao nib essence over crushed ice.

French sparkling mineral water served with fresh lime wheel.

Natural French still mineral water.

Premium British botanical mixer.

Cold-pressed fresh sugar cane stalks extracted with tangy Persian lime.

Single-origin Colombian Huila specialty coffee shot with steamed milk splash.