South American inspired dishes with European influences, YOPO’s intriguing menus are designed by critically acclaimed Executive Chef George Scott-Toft.
Operating in the recently re-opened space with a newly evolved design, George’s dishes transcend the ordinary. Influenced by his travels through Argentina, Chile and Peru, as well as the intriguing cultural and creative design elements and artwork throughout the restaurant, each touchpoint provides the perfect stage for his show-stopping dishes.
From indigenous, seasonal and Amazonian ingredients to low-intervention Argentinian wines and traditional dishes perfected and evolved over generations, YOPO is a feast of food and culture.
Yopo @ The Mandrake
Sweet Potato & Goat’s Cheese Tostada (V)
Sweet Potato roasted with thyme & garlic, goats curd, picked red onion, coriander, pumpkin seed salsa and candied pumpkin seeds.
Islands Chocolate Royal, Coffee & Mezcal
Islands Chocolate mousse, hazelnut & chocolate sponge, cocoa meringue, coffee and coconut.
Yellowtail Ceviche, Avocado, Tepache & Ají Amarillo
Raw Dutch yellowtail, pineapple tepache leche de tigre, pineapple, tomato, washed onions and coriander.
Adobo Lamb Shoulder & Smoked British Quinoa
Daphne’s Welsh lamb shoulder braised with peppers, chipotle, British quinoa seasoned with lemon, smoked garlic eapeseed oil, guindilla Peppers and coriander.
View restaurant allergen info
Any dishes prepared by Yopo @ The Mandrake may contain: Sesame, Soya, Milk, Sulphite, Tree Nuts, Egg, Gluten, Celery, Fish, Mollusc, Peanut.