Cream Group, whose interests sprawl across high-end nightclubs, restaurants, premium retail, and fast-casual dining will open a brand new restaurant concept Miro in the heart of Mayfair on Burlington Street.
Chef Toby Burrowes, previously Zuma London and Michelin starred Elystan Street, has recently taken the role of Executive Chef at the group and will lead the development of the menu which promises to offer an opulent, Mayfair interpretation of global favourites, with dramatic presentation and a lot of creativity without compromising on quality.
Toby has used his extensive knowledge and experience from travelling the world to create an all-encompassing menu featuring both small and larger plates. Asia, Europe and south America are where he found the inspiration for some of his favourite dishes.
Small plates are set to surprise and delight guests with dishes including 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 a roasted hazelnut pesto, as well grilled jumbo tiger prawn with lime and spicy garlic butter (pictured).
Guests can also revel in “Caviar pasta”, a fresh linguine with a light and zesty parmesan sauce, and of course a generous helping of fine caviar.
Likely to become an iconic dish will be the show stopping sunken treasure chest. With a price tag of £3k the visual extravaganza will contain a kilogram of caviar surrounded by an array of nibbles including blinis, mini brioche buns, mini croissants and assortment of condiments.
Those with a sweet tooth can also enjoy a selection of desserts until late into the evening, including a milk chocolate cookie tin baked fresh to order and served with vanilla ice cream and 'Roast your own smores' presented to guests with a small bbq to cook over an open fire. There will also be salted caramel popcorn souffle, served with vanilla ice cream and lashings of hot salted caramel.
Miro’s drink offering will include a special menu dedicated to rare and vintage cocktails with prices ranging from £500-£50k. Highlights are set to include a world record breaking ‘Vintage French 75’ made with a rare 1950s Gin and a mythical bottle of 1970 Dom Perignon champagne priced at £5k.
The menu will also offer margaritas using rare and special tequilas such as; Tapatio Excelencia Gran Reserva Extra Anjeo & Clase Azul Ultra’ Extra Anjeo.
Guests can also expect Old Fashioned made with an extremely rare Macallan 1950, a classic Champagne cocktail laced with a Louis XIII Cognac and a Martini using limited edition Beluga Epicure by Lalique served with Almas Albino Caviar.
The lounge and bar area, seating 30, is also set to become a destination in itself with walk-ins encouraged offering a lively atmosphere, even for those not dining.
The site, which Formerly housed Street XO, will boast early to late night dining every Tuesday-Saturday.
Cream Group will also be bringing elements of its infamous nightclubs to Miro. DJs will be encouraging dancing every night, creating an electric atmosphere building on the trends they have seen for ‘clubstaurants’, and consumers looking for more out of their restaurant experiences.
Toby 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 etc. 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!”
Cream Founder, Ryan Bish added, “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.”
