Amazonico, located in the heart of London, is widely renowned as one of the city’s top Latin American restaurants and bars. Recently, the establishment unveiled a brand new weekend lunch menu that promises a culinary experience like no other. As a food enthusiast, I had the privilege of sampling this menu during its launch weekend, and I can confidently say that it is an experience not to be missed.
The Amazónico Asado Menu
The weekend lunch menu, known as the Amazónico Asado menu, is available on Saturdays and Sundays from 12pm to 4pm. This unique dining experience combines a fusion of tropical and Latin American flavors that are sure to tantalize your taste buds. Priced at £65 per person, the menu is designed to be enjoyed in a family-style feasting format, allowing guests to savor each dish in a communal setting.
Culinary Masterpieces by Chef Vitelio Reyes
The bespoke menu was meticulously curated by Group Executive Chef Vitelio Reyes and his talented team. The culinary creations on offer showcase the vibrant and diverse flavors of Latin American cuisine, with a modern twist. From the moment you take your first bite of the Brazilian cassava bread, Pão de Queijo, to the indulgent desserts that await you at the end of the meal, each dish is a true masterpiece that reflects Chef Reyes’s passion for cooking.
A Gastronomic Journey
The meal kicks off with a selection of appetizers that set the tone for what’s to come. The signature Guacamole, featuring red chili and crispy plantain, is a delightful blend of textures and flavors that awaken your palate. This is followed by the Ensalada Amazónica, a refreshing salad made with mango, avocado, confit tomato, and kalamansi citrus, and the Aguachile, a Mexican-style stone bass ceviche with avocado cream and jalapeño that packs a punch.
The culinary journey continues with offerings from the Nikkei-inspired Sushi Counter, where a rotating selection of maki rolls showcases the diverse influences of Asian cuisine in the Amazon regions. Each roll is a work of art, marrying traditional flavors with innovative twists that leave a lasting impression on your taste buds.
The highlight of the meal is undoubtedly the Parilla Mixta, a feast of shared grilled meats that is as visually stunning as it is delicious. From Brazilian-style grilled rump steak to coriander-marinated baby chicken and crispy pork belly, each dish is cooked to perfection and served with side dishes that complement the flavors of the main course.
As the mains are served, the table is transformed into a culinary spectacle fit for royalty. The abundance of food and the attention to detail in each dish are a testament to the culinary expertise of Chef Reyes and his team. It’s a meal that not only satisfies your hunger but also leaves you craving for more long after the last bite has been savored.
A Feast for the Senses
The dining experience at Amazonico is not just about the food – it’s about the ambiance, the service, and the overall experience. The lush surroundings of the restaurant create a jungle-like atmosphere that transports you to a tropical paradise in the heart of London’s Mayfair. The attentive waitstaff are knowledgeable and eager to guide you through the menu, offering recommendations on the best pairings for each dish.
And let’s not forget about the desserts – a grand finale that is sure to leave you speechless. From Brigadeiros, Brazilian chocolate truffles, to the signature Amazonico Pina Rostizada, a roasted caramel glazed pineapple, and the new Jari, a white pepper ganache with orange gel and chamomile ice cream, each dessert is a work of art that provides a sweet ending to an unforgettable meal.
In conclusion, if you’re looking for a dining experience that is as luxurious as it is delicious, look no further than Amazonico’s weekend lunch menu. With its exquisite dishes, impeccable service, and vibrant ambiance, this is a culinary journey that you won’t soon forget. So gather your friends, book a table, and prepare to indulge in a feast for the senses at London’s fanciest restaurant weekend menu experience.
