Thirst­ing for new flavours this Jan­uary?

The Jewish Chronicle - - JC SPECIAL - BYJANEHOWARD

FIT­NESS FOODS

If you are still on that Jan­uary health kick, bike over to An­d­ina, the Peru­vian restau­rant in Shored­itch. Harry Jame­son, a health and fit­ness guru, has col­lab­o­rated with chef/owner Martin Mo­rales to come up with their “Re­plen­ish” menu, which aims to put right some of the dam­age done over the fes­tive pe­riod. The nu­tri­tion­ally packed op­tions,which in­clude pro­tein-filled dishes, smooth­ies and juices, sit along­side the reg­u­lar An­d­ina menu. This also of­fers veg­e­tar­ian, ve­gan and g l u t e n - f r e e dishes and South Amer­i­can su­per­foods such as maca, ama­ranth and quinoa. The Re­plen­ish menu is avail­able all day, ev­ery day, un­til the end of March.

DRY BUT NEVER DULL

Those of you who have gone dry for Jan­uary but fancy more than lime and soda on a night out may want to seek out a mock­tail at one of Lon­don’s top cock­tail bars. Royal China restau­rants have come up with the ex­otic-sound­ing Bub­ble Pearl — which comes in a rain­bow of fruit flavours such as ly­chee, pas­sion fruit and Mo­rales ( and Jame­son

Bub­ble tea at Royal China straw­berry, also help­ing you to­wards your five a day. Al­ter­na­tively, you will find the Vir­gin Vera — mud­dled fresh lime and rasp­ber­ries with aloe vera wa­ter and guava juice over crushed ice — at The Arch Lon­don.

Just along Hyde Park at the Lan­caster Ho­tel’s Nipa Thai, you can or­der a non-al­co­holic pina co­lada, made with fresh pineap­ple, pineap­ple juice and co­conut ice cream. Sure to make Jan­uary fly by.

WAIT­ING FOR GODO

For those work­ing in the City, Ca­nary Wharf or May­fair who find them­selves too busy to leave their desks, new open­ing Godo might be of in­ter­est.

The ser­vice, ac­cessed via an app, de­liv­ers Ital­ian lunch dishes which in­clude Mediter­ranean pasta and pasta with Prà basil pesto in smart glass jars, which have been de­vel­oped to keep the food to op­ti­mum tem­per­a­ture and tex­ture.

No shabby scoot­ers in sight, th­ese take­aways ar­rive in a cus­tomised Fiat 500 or Ves­pas, with driv­ers in be­spoke Ital­ian out­fits.

BEE GOOD

Ca­nary Wharf work­ers seem to have all the fun. Plateau restau­rant has part­nered with Mud­chute, a Lon­don City farm, to of­fer a ded­i­cated honey menu. Un­til the end of Fe­bru­ary, the Honey Menu Gour­mand (us­ing honey from the bee­hives on the 32-acre East Lon­don farm) will be served along­side paired wines, with £1 per diner do­nated to Mud­chute Farm.

Dishes in­clude a spiced but­ter­nut velouté — with honey lightly driz­zled and tossed with truf­fle crème fraiche — and a dessert en­ti­tled The Hive, a light honey par­fait with ginger sponge, dark choco­late and malt mousse.

You also get a mini honey jar from the farm to take home.

At £55 per head (£75 with the wines) it’s not cheap but, if one of your res­o­lu­tions for 2016 was to look af­ter the en­vi­ron­ment, this is a de­li­cious way to fit the bill.

COFFEE BREW­ING

Closer to the north west Lon­don heart­land, Gold­ers Green High Road has seen a cou­ple of ex­cit­ing open­ings.

Machi­ato Bar is the lat­est of­fer­ing from Tomer Va­nunu, owner of the pop­u­lar restau­rant El Va­quero. From the same sta­ble — or per­haps garage — as the Lam­borgh­ini café in Brent Cross, Machi­ato Bar serves su­perb coffee in trendy mod­ern sur­round­ings.

The coffee aces it and, to soak up the caf­feine, you can choose from the short menu — the shak­shuka got a thumbs up from my panel of tasters — or from the dis­play counter, which in­cludes pas­tries, pasta bakes, toasted bagels and sand­wiches.

HUM­MUS SPREADS

The se­cond new open­ing re­places the late King Ge­orgie on the other side of the High Road. Hum­mus Bar has al­ready caused a buzz on so­cial me­dia.

The place is so new we’ve yet to poke our noses in, but the schnitzel, crumb-coated cau­li­flower with sweet chilli dip­ping sauce and falafel come highly rec­om­mended. Friendly staff also get a shout-out.

An­d­ina’s health­con­scious smooth­ies

The Hive dessert from Plateau

Good­ies from Godo

left)

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