48 THE WORLD OF HOSPITALITY
YOPO
Journey to South America
with new menu at Yopo
Restaurant
This February, YOPO, the acclaimed restaurant
at boutique hotel The Mandrake is introducing
a new menu that celebrates South American
cuisine, inspired by Head Chef George Scott-
Toft’s travels.
Fresh from his journey through Argentina, Chile
and Peru, the menu at YOPO is a celebration
of Chef George Scott-Toft’s educational and
cultural feast through South America. From
indigenous Amazonian ingredients, to low-
intervention Argentinian wines and traditional
dishes perfected over generations, the new
menu explores flavours of Buenos Aires,
Santiago and Lima.
“We wanted to bring the best of South America
to YOPO in London with the creation of the new
dishes. We’ve kept the dishes light yet complex,
with a specific focus on seafood and vegetables,
using the finest produce from personal suppliers
in order to deliver impeccable and creative
offerings,” says Scott-Toft.
YOPO encourages guests to start their
experience at YOPO with a selection of dishes
to share. These include empanadas of octopus,
artichoke and olives and crudo of seabass,
blood orange and mango.
For the main event, grilled line caught squid,
aubergine and aji pancha, and Welsh lamb loin
with chorizo, onion and chard, take centre
stage.
To finish off the culinary journey, our take on
traditional alfajores are a must.
YOPO is the restaurant within The Mandrake
hotel in London’s diverse Fitzrovia. The
restaurant serves a modern European menu
with a strong South American influence,
utilising classical cooking techniques alongside
the finest produce available.
The new menu will be available from 28th
February. To reserve a table, call 020 3146
8880 or email [email protected]
YOPO is open for lunch and dinner from
Tuesday to Saturday.
WEBSITE: WWW.YOPO.LONDON