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 Tostada (V) Sweet potato roasted with thyme and garlic, goats curd, pickled red onion, coriander, pumpkin seed salsa and candied pumpkin seeds. | £7 |
Chocolate Royal & Coffee Mezcal Chocolate mousse, hazelnut and chocolate sponge, cocoa meringue with ojo de dios coffee mezcal jelly and coconut. | £8 |
Yellowtail & Pineapple Ceviche Yellowtail pineapple tepache leche de tigre, physalis, red onion, coriander and plantain. | £8 |
Grilled Octopus & Quinoa Octopus marinated in miso and aji Pancha, barbequed, served with tomato salsa, British quinoa seasoned with lemon & garlic and smoked rapeseed oil. | £15 |