Mayfair 'clubstaurant' Miro to launch in Mayfair with £3,000 signature dish
Miro will be led by chef Toby Burrowes, previously Zuma London and Michelin-starred Elystan Street, and promises to offer 'an opulent Mayfair interpretation of global favourites, with dramatic presentation'.
Small plates to feature on the menu will include king crab and confit garlic croquettes; truffled cheese toasties; and Miro’s take on fish and chips with layers of crisp potato, fatty tuna and wasabi tartare.
Meanwhile, larger dishes will consist of various cuts and sizes of steak; yuzu and sake lobster thermidor; and vegan Josper-grilled celeriac served on truffle butter, bean purée and roasted hazelnut pesto.
The restaurant's signature dish, though, will feature a kilo of caviar surrounded by an array of nibbles including blinis, mini brioche buns, mini croissants and assortment of condiments, and cost a wallet-busting £3,000.
The high-priced menu has echoes of Salt Bae's Nusr-Et, which opened in Knightsbridge last year and serves gold leaf-encrusted dishes such as a giant tomahawk steak for £1,450, and a giant striploin for £1,350.
“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. Instead it's all our favourite dishes from my many travels around the world, in one place,” says Burrowes.
“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.”
The drinks offering will include a special menu dedicated to rare and vintage cocktails with prices ranging from £500 to £50,000, which includes a ‘vintage French 75’ made with a rare 1950s gin and 1970-vintage Dom Perignon champagne.
There will also be margaritas using rare tequilas such as Tapatio Excelencia Gran Reserva Extra Anjeo; an Old Fashioned made with Macallan 1950; and a martini using limited-edition Beluga Epicure by Lalique, and served with almas albino caviar.
Housed in the former Street XO site, Miro is billed as a 'clubstaurant' and will have an 'abstract and eclectic' interior that includes neon, vibrant colours and hand-painted murals sitting alongside exposed brickwork. As well as operating as a restaurant, the site will have a bar and lounge area, and feature nightly DJ sets.
It is operated by Cream Group, which also owns vegan fast food chain Neat Burger; Restaurant Ours, which launched in 2016; Mayfair nightclub Wyld; The Windmill in Soho; and Cirque Manchester.
As well as overseeing the stove at Miro, Burrowes also serves as executive chef across the Cream Group portfolio.
“We are really excited to announce the launch of Miro,” says Ryan Bish, founder of Cream Group.
“We love creating unique and amazing concepts and I can’t wait for people to try this restaurant.”
