Leisure property company, Cream Group, behind Cirque le Soir and Neat Burger, has opened Miro on Burlington Street this month.
Chef Toby Burrowes, previously Zuma London and Michelin starred Elystan Street, has recently taken the role of executive chef at the group and led the development of the menu.
Small plates include king crab and confit garlic croquettes, truffled cheese toasties, mini brioche beef tartare caviar tins, bone marrow brulee and Miro’s take on “fish and chips”, with layers of crisp potato, fatty tuna and wasabi tartare.
Larger dishes will consist of various cuts and sizes of quality steaks, yuzu and sake lobster thermidor, vegan Josper grilled celeriac served on truffled butter bean purée and roasted hazelnut pesto, as well as jumbo tiger prawns and whole baby chicken.
The signature dish is the sunken treasure chest. At £3,000, the ‘chest’ will contain a kilogram of caviar surrounded by blinis, mini brioche buns, mini croissants and an assortment of condiments.
A menu of rare and vintage cocktails with prices ranging from £500 to £50,000 will also feature – including the world record-breaking ‘Vintage French 75’ – made with a rare 1950s Gin and a mythical bottle of 1970 Dom Perignon champagne priced at £5,000.
Toby Burrowes, executive chef for Cream Group said: “For me, this is most exciting as a chef to not be put in a box of what I can and can’t put on a menu, so it’s not just a French restaurant, not just a Japanese restaurant or Spanish, pan asian, South American et cetera. but all our favourite dishes from my many travels around the world in one place. It is also just as exciting as a guest to be able to have all this sexy delicious stuff in a super fun and vibey place. It’s the food I’d want to eat, in the place I’d want to eat it!”
Ryan Bish, founder of Cream Group said: “We are really excited to announce the launch of Miro, the newest concept in our portfolio of successful hospitality ventures in London. We love creating unique and amazing concepts and I can’t wait for people to try this restaurant.”