I have been looking forward to going back to Lima Floral since the first time we were there for dinner, and since I had some friends coming to town who work in the food industry, but in cities where Peruvian Food has not quite taken over in the same manner in which it has in London, I decided that Lima Floral would present a good lunch option.
The restaurant was offering a three-course menu alongside their regular à la carte menu, and we decided to try items from both options.
What we ate:
Scottish Salmon Tiradito with black quinoa, organic radish and canchita corn: I tend to like tiraditos (slices) over ceviche (cubes), and I loved the one that I tried at Lima, their original restaurant with a Michelin star. This version was good, but the salmon was lost in the very spicy marinade, and the flavours just didn’t quite shine like we had expected them to.
Ceviche mixto: a raw mix of sea bream, tuna, prawns and octopus, freshly marinated in traditional tiger’s milk with sweet potato purée, crispy cancha corn and dehydrated onion. All the seafood was fresh, chunky and delicious, and the tiger’s milk was lighter than the tiradito sauce, allowing the beautifully cubed seafood to shine through.
Hot chicken causa: our waitress was completely clueless and had no idea how to explain this dish, so we were surprised with how beautiful the three fried spheres of Peruvian yellow potato blend filled with slow-cooked organic chicken and avocado was presented to us. It was piping hot, and despite being fried, it was not greasy at all, and the avocado smear on the plate added a nice freshness to the heavier causas.
Selection of Tiger’s milk: sampler of three types of leche de tigre, the citrus-based marinade that is used to cure the seafood in a ceviche. They included red chilli, yellow chilli and shellfish based. They were a bit too “hot” for our taste and would have been better served with some seafood, or with vodka as an alcoholic shot… which probably would not have been appropriate at our lunch.
Swordfish Escabeche: absolutely stunning slices of swordfish on top of yuca purée, served with red peppers, yellow chilli, coriander and red onions. The fish was perfect! This was our second favourite dish after the suckling pig.
Confit suckling pig: slow-cooked (6 hour) suckling pig with crackling crisp, Andean corn purée and olluquito potatoes. This dish blew us away. Sadly, the picture can’t capture how tender the pork was and how amazingly crunchy its skin was on top. The green coloured corn and potato purée was chunky and paired very well with the pork. Divine and a must order!
Seared wild mushrooms: selection of wild mushrooms with a corn purée and huancaina sauce. I loved how many varieties of mushrooms were tossed in the creamy sauce but there was a bit too much sauce and it was slightly too creamy, hiding the beauty and simplicity of the mushrooms. The toasted black quinoa on top was a nice touch and added some crunch.
Figs poached in mulled wine with elderberry ice cream and spicy crumble: we asked the manager which of the three dishes from the Christmas menu we should order, and he said none. He said we should order the meringue from the regular menu. Regardless, we decided to try the figs from the seasonal menu. I am so glad we followed our gut, as this dessert was incredible. My friend is a chef and could not stop eating, going back again and again to try to identify all the flavours. The figs were filled with cream that neither the manager nor the waitress could detail, but it did not matter. It was fantastic. We couldn’t stop eating, and his wife kept telling him to stop, as they still had other food to taste that afternoon. Poached pears are very common, but people should start poaching figs… if they can only master it like Lima Floral has!
Suspiro ardiente: this was the manager’s suggestion and was also excellent! Underneath a soft and gorgeous meringue, there was a velvety cream made with with dulce de leche, lucuma fruit and beetroot, and the meringue was sprinkled with speckles of limo chilli pepper. We kept eating more and more of it to try to understand all the flavours, or maybe that was just an excuse to keep eating it.
In sum: absolutely creative and delicious food, but the service was poor. They had just one waitress on staff and she could not very well explain the food, so the manager stepped in and tried to help with service. It was still a very slow lunch, which doesn’t work well when people need to get back to work, but the food was fantastic! Maybe it was an unlucky day and they were short staffed for some reason…..
Lima Floral http://www.limalondongroup.com/floral
14 Garrick St, London WC2E 9BJ
+4420 7240 5778
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