You don’t have to wear a hairshirt to be healthy. Here are some great places to actually enjoy being virtuous.
Ã¢â‚¬ËœXO Drivers Experience’ at CircusXO
CircusXO, the recently launched destination cocktail bar within Mayfair’s StreetXO, have created the non-alcoholic’XO Drivers Experience’, featuring two new and exclusive Seedlip-based concoctions as well as soft adaptions of the bar’s most famous creations.
Chef-Patron Dabiz Munoz and his team take a gastronomic approach to cocktails, ensuring his’Liquid Cuisine’ offers up playful, unexpected drinks that provide the right balance of sweet, salt, sour and bitter flavours, even for those swerving the alcohol.
New drinks on the menu include a non-alcoholic version of the iconic’Liquid Madrizzzzz’, a mix of violet shrub, lime, ginger and jasmine served in an outlandishly large balloon glass; the’Brazilian White Chocolate’with a house-made yuzu and mango chutney; and the’Matcha and Apple Tiradito!!’ made with coriander, jalapenos and worm salt.
Vegetarian Menu at StreetXO London
StreetXO, the high-octane Mayfair restaurant that has introduced a new innovative vegetarian menu that aims to surprise and delight as much as the original. Three Michelin starred chef Dabiz Munoz’s playful menu includes dishes that are as familiar as they are unexpected and he has ensured that they all deliver on maximum flavour.
Applying his own approach to gastronomy, Dabiz’s new menu sets out a new vision for vegetarian fine dining, introducing texture, flavour and his signature flair to a unique 6 course sharing menu.
Reimagined versions of StreetXO favourites, such as the Pekinese Dumplings and Ã¢â‚¬Å“La PedrocheÃ¢â‚¬Â croquettes, are joined by exclusive new dishes, proving that vegetarian food need not be an afterthought. The menu is available at £60 a head, based on at least 2 people sharing.
This January, Craft London launches the new seasonal menu; devised by Stevie Parle and new Head Chef George Upshall, pulling together the best seasonal ingredients with proven health benefits, all sourced as locally as possible.
The new menu includes several completely new creations such as Ã¢â‚¬ËœNettle dumplings’- served in a mushroom tea with foraged greens, pickled chanterelles and brown butter and’Ray wing with artichokes, garlic, parsley, ink sauce and spinach’. Craft London pride themselves on using the best quality foraged, wild ingredients such as three cornered leek, alexander buds, nettle tops and sea beets.
Kickstart the new year with a light and healthy breakfast from London’s newest Nobu outpost. The only branch of the iconic eatery to serve the most important meal of the day, the menu at Nobu Shoreditch features a unique selection of Nobu-style’Healthy and Fruity’ breakfast options, including Acai’Donburi’ with banana, fruits & sesame granola, and Soba Gaki oatmeal & buckwheat porridge with dried fruits, buts, brown sugar & soy milk.
Blakes Restaurant introduces new mocktails and vegan pizza menu
This month Blakes Restaurant have partnered with with Seedlip to produce a range of delicious mocktails. Menu highlights include’The Yakuza Slap’, with Garden, Yuzu, Shisho syrup and a sharp hit of lime juice and tonic and the’The Kokio Sour’ with a spiced hibiscus base, topped with cranberry juice, lime juice, egg white and hibiscus.
To accompany these non-alcoholic creations, the chefs at Blakes have also developed a brand new vegan pizza menu. The vegan pizza base is made with a delicate balance of cauliflower, hazelnuts, hempseed and gluten-free flour with a wide variety of vegan toppings
Healthy Cantonese classics at Duddell’s in London Bridge
The menu at the recently opened Duddell’s in London Bridge provides a variety of light, fresh and healthy dishes for the health-conscious diner this month. Head Chef Daren Liew has created a diverse menu of traditional Cantonese cooking with a distinct modern twist.
Paying homage to classic Cantonese dining, the menu includes a range of soups, such as the’Double-boiled matsutake soup with sea whelk, chicken and baby cabbage’, this method of reducing a supreme broth to make the final soup is thought to have medicinal properties and offers the perfect antidote to the cold winter weather.
Alongside this, Duddell’s offers a range of lighter dishes for those looking to make up for the overindulgent festive period, such as’Steamed Turbot with Matsukake mushroom, Serrano Ham and Supreme broth’ and a selection of iconic steamed dim sum offered every lunch time.
To accompany these dishes, the bar team at Duddell’s have devised a list of unusual mocktails, using Chinese ingredients to create drinks such as the’Cocopanda’ with Coconut purÃƒÂ©e, homemade Jasmine tea cordial and apple juice or’Gram’ with Szechuan and saffron syrup, pineapple juice, almond syrup, pomegranate and plum essence.
For breakfast there are a number of lighter options including the signature’Avocado Royale’ and range of healthy’bowls’ including Ã¢â‚¬ËœChia seed pudding with mango, banana and cashews’. The lunch and dinner menus continue this theme, and there are plenty of guilt-free options for dining out, including;’Smoked aubergine with Greek yoghurt and basil cress’ and’Courgette spaghetti with pistachio pesto and smoked ricotta’.
To accompany lunch and dinner this January, Mortimer House Kitchen have extended their selection of mocktails, with creations such as’Deep Red’ made with orange & blueberry juice, egg white and grenadine and the’Exotic illusion’, a combination of passion fruit & pineapple juice, ginger and coconut milk.
Contemporary Japanese dining destination Dinings SW3 have launched two new menus this month which focus on using the highest quality produce and delicate techniques to ensure those dining at the restaurant can feel healthy without compromising their dining experience.
Starting at £49 per person, each menu starts with a non-alcoholic cocktail as well as edamame with a spicy yuzu dip. This is followed by a range of sashimi, salad, a main straight from the Josper Grill and finishing with sushi rolls and Hoji Cha green tea.
The two menus differ ever so slightly, allowing guests to tailor their tastes and give the opportunity to try some of the restaurant’s favourites such as’Soba noodle salad with Goma Dare sauce’ as well as the’Sea bass carpaccio with fresh truffle, truffle ponzu and ponzu jelly’.
Launching on Monday 15th January, Sound Sebastien creates a sensory experience through the therapeutic tones of a unique collection of Alchemy Crystal Singing Bowls to calm the mind, open the heart and nourish the spirit Ã¢â‚¬â€œ creating the ultimate antidote to hectic city living.
Located just off Oxford Street, the hour-long experience will be available for the public to book with two sessions every Monday at 6:30pm and 8pm through January and February Ã¢â‚¬â€œ the perfect way to find your zen for 2018.