Yopo, the South American restaurant at The Mandrake hotel, has announced the launch of the adjoining, Yopo bar.
The menu, inspired by the flavours of Buenos Aires, Santiago and Lima, has been created by executive chef George Scott-Toft alongside The Mandrake’s bar team.
The cocktail offering will focus on South American Punches, inspired by various Latin American countries. Mexico will blend tequila, strawberry, cactus blossom and palo santo. Venezuela is a mix of rum, coconut, pineapple, dill and turmeric, and Peru is a blend of pisco, tamarillo, basil, bread crust, rocket, olive oil, aji amarillo, cumin, panela sugar and glazed mozzarella.
Yopo will also offer a menu of natural and low intervention wines from Chile and Argentina alongside a collection of South American beers.
A bar food menu, developed by Scott-Toft, includes snakes including Lindisfarne oysters, charcuterie meats, house pickles, and cheeses, with a focus on using sustainable, low impact suppliers.
Yopo Bar will open on September 23.