Tigermilk London
Menu with Prices in the UK

Wild MSC pollock cured in creamy coconut leche de tigre with ripe mango, pomegranate seeds, crisp red onion, and coriander.

Delicate raw salmon ribbons marinated in velvety spicy Peruvian aji amarillo leche de tigre, finished with pomegranate and cilantro.

Crispy fried corn tostada layered with smashed guacamole, marinated raw yellowfin tuna, jalapeño aioli, and pickled red onion.

Ripe Hass avocados smashed fresh at your table with lime juice, jalapeño, red onion, and coriander, served with warm corn tortilla chips.

Crisp corn tortilla chips baked under a bubbling triple-cheese blend, aged parmesan shavings, and aromatic black truffle cream.

Hand-cut crispy corn tortilla chips paired with zesty house tomatillo and jalapeño salsa verde.

Baby spinach, grilled avocado halves, sweet mango cubes, toasted pumpkin seeds, and citrus agave dressing.

Two Peruvian street-style grilled chicken skewers glazed in smoky aji panca marinade with lime crema.

Two soft corn tortillas packed with golden MSC pollock tempura, crunchy pickled red cabbage, jalapeño cream, and aji amarillo.

Yucatán-style slow-roasted pulled pork marinated in achiote and orange juice, topped with salsa verde and pickled red onions.

Shredded free-range roasted chicken tossed in fiery Peruvian Salsa Rocoto with pickled red onions and fresh coriander.

Melt-in-the-mouth roasted sweet potato chunks drizzled with smoky chipotle mayo, jalapeño cream, pickled onion, and pomegranate.

Slow-braised spiced pork shoulder finished with vibrant herb chimichurri and crisp red onion pickles on warm corn tortillas.

Crisp-edged corn tortillas filled with 10-hour braised beef brisket, melted Oaxaca-style cheese, onion, and dipping consomé.

Large toasted flour tortilla filled with long-stewed shredded beef and triple melted cheese, served with rich spiced beef consomé.

Achiote slow-pulled pork and bubbling cheddar-mozzarella cheese pressed in a crisp tortilla with a side of dressed green salad.

Marinated sliced portobello mushrooms roasted with smoky chipotle, triple cheese blend, and cooling jalapeño cream.

Seasonal wild mushrooms, mozzarella, cheddar, parmesan, and jalapeño cream paired with baby spinach and pomegranate salad.

Petite folded cheese quesadilla infused with black truffle cream, triple cheese, and smoky chipotle drizzle.

Pulled chipotle-spiced chicken breast folded with melted mozzarella, cheddar, and charred peppers, served with fresh lime slaw.

Charcoal-seared marinated Black Angus flank steak sliced to share and dressed in vibrant parsley-garlic chimichurri.

Flame-grilled fillet of Scottish salmon glazed with citrus and chilli, served over sweet potato purée and charred greens.

Whole spiced cauliflower wedge roasted over hot coals, served on herb green hummus with jalapeño cream and toasted hazelnuts.

Free-range half chicken marinated in dark agave nectar, lime, and smoky paprika, roasted until crisp-skinned.

Fall-off-the-bone slow-braised lamb shoulder glazed in ancho chilli jus, served with warm corn tortillas and salsa verde.

Available Monday to Friday lunch: choose one starter or taco pair, one quesadilla or parrilla main, one dessert, and a soft drink.

Curated feast for two featuring Tableside Guacamole, Salmon Tiradito, Cabo San Tacos, Cheesy Birria Quesadilla, and Brioche Perdue.

Signature pairing combining a regular Tigermilk Ceviche alongside your choice of two Pollo or Sweet Potato Tacos.

Golden skin-on sweet potato fries dusted with smoked sea salt and served with smoky chipotle mayo.

Fluffy long-grain rice tossed with fresh squeezed lime juice and chopped coriander leaves.

Grilled sweetcorn ribs brushed in lime butter, crumbled feta-style queso fresco, and Tajín chilli seasoning.

Slow-simmered Mexican black beans cooked with cumin, garlic, and topped with crisp pickled jalapeños.

Silky Peruvian yellow chilli dipping sauce balancing mild fruitiness with creamy heat.

Two artisan condiment pots: tangy roasted tomatillo salsa verde and smoky whipped chipotle mayo.

Butter-toasted thick brioche French toast topped with vanilla chantilly cream, gooey caramel, and candied hazelnuts.

Velvety baked vanilla cheesecake resting on a spiced Speculoos biscuit base, crowned with thick Argentine dulce de leche.

Zesty tropical twist on classic tiramisu layering mascarpone cream with tangy passionfruit sponge and cocoa dust.

Warm rich dark chocolate plant-based brownie topped with seasonal macerated berries and berry coulis.

Hand-crafted London fior di latte ice cream pressed between two fudgy dark chocolate brownie squares.

Small-batch salted caramel and milk ice cream finished with roasted crushed salted peanuts.

Fresh strawberries, raspberries, and blueberries layered with lightly whipped cream and fragrant yuzu purée.

Mild melted mozzarella and cheddar folded in a soft warm tortilla, served with crispy skin-on fries and cucumber sticks.

Mild grilled or crispy chicken strips in soft mini corn tortillas with lime rice and sweetcorn.

Zero-proof blue agave Margarita shaken with fresh pressed lime juice, agave syrup, and a Maldon sea-salt rim.

Botanical alcohol-free spirit lengthened with crisp apple juice, raspberry purée, lime, and fiery ginger beer.

Sparkling house-pressed citrus lemonade infused with aromatic Japanese yuzu and fresh mint.

Tropical passionfruit purée shaken over crushed ice with lime juice and sparkling soda water.

Coffee-infused Mezcal Ojo de Dios stirred with Campari, Dubonnet, Frangelico hazelnut liqueur, and chocolate mole bitters.

Smooth amber rum shaken with amaretto, rich dulce de leche, and roasted almond milk.

Crisp alcohol-free Mexican lager served ice-cold with a fresh lime wedge.

Ceremonial green tea whisked to order with steamed whole or oat milk.

Rich Latin American roasted espresso pulled short or lengthened with hot filtered water.