Adriana Cavita’s debut restaurant; Cavita, is celebrating its first birthday this year with a one-off dinner and party on 27 May.
Chefs will gather to cook one course on an exclusive menu, available only on that evening.
The after-party will continue down in the basement Mezcaleria; Mayahuel, with music curated by DJs, Alidad and Emanuel Panther.
Cavita head chef Ernesto Puga Cardoso is using his experience as a sous chef at Roka to create tiradito de atún, a classic Peruvian dish which will be made with chutoro – fatty tuna belly - chilhuacle salsa macha, pickled miyoga, cashew and caviar.
Santa Remedio’s, Edson Diaz-Fuentes will oversee the second dish of the night; taco de chile relleno – a Pueblan dish of stuffed pasilla pepper with blue corn, plantain, hoja santa and chicatana s alsa.
Cavita and Andrew Clarke will be partnering to produce a dish cooked over the resturant’s renowned open fire set up for mains. Res en mole rojo – a 5-day aged sirloin, San Marzano tomatoes, margherita onions, bone marrow butter, chile pasilla and chipotle meco, served with tortillas.
To finish, Terri Mercieca of Happy Endings will be putting her own stamp on a traditional Mexican dessert; maíz y fresas – corn pudding with popcorn panna cotta, gariguette strawberries and barbecue corn.
Bar manager Elena Foschi, will be serving margarita and the remainder of the meal will be paired with Mexican wines and mezcals.
After dinner DJs will be playing melodic tribal and Latin house for the remainder of the night, whilst the bar’s experienced bartenders sling out some of the fantastic agave-based cocktails the bar has become known for.
The event is hosted in partnership with a charity close to Cavita’s heart; The Boa Foundation which preserves and protects indigenous land across the globe. Tickets for the dinner are priced at £68 for the one-off four-course menu with drinks sold separately.
The after-party is a smaller affair owing the space at Mayahuel, it’s an open event but guests can register here.