At YOPO in The Mandrake, Executive Chef George Scott-Toft crafts a South American culinary adventure inspired by his immersive journeys through Argentina, Chile, and Peru. With a focus on indigenous Amazonian ingredients, Chef Scott-Toft’s menu celebrates the region’s biodiversity, offering creative twists on traditional dishes that promise an unforgettable dining experience.
At Taste, experience YOPO’s vibrant South American flavours crafted by Executive Chef George Scott-Toft. From traditional dishes with innovative twists to a focus on indigenous Amazonian ingredients, each bite promises an unforgettable journey through the region’s rich culinary heritage.
Yopo @ The Mandrake
Skewers of Iberico pork pressa, pineapple and padron pepper, cooked over charcoal and served with salsa pebre.
CONTAINS: Soya, Sulphites, Mustard
Fried tapioca with parmesan, seasoned with black pepper, chilli and shallot condiment.
CONTAINS: Milk, Sulphites
Tostada of grilled grey oyster mushrooms, sweet potato and aji amarillo with chickpeas, kales and salsa macha.
CONTAINS: Sesame, Soya, Sulphites, Mustard
Charcoal-grilled octopus, brushed with mustard miso and served with smoked English quinoa, seasoned with chives, coriander and chilli.
CONTAINS: Mollusc, Soya, Sulphites, Mustard