Mayfair’s HUMO unveils Abajo, a new chef’s table journey through Colombia’s ecosystems
On Thursday 13th June, Mayfair’s Michelin-starred establishment HUMO will launch his new chef’s table concept, Abajo. Nestled intimately beneath its parent restaurant, Abajo will cater to just ten guests, offering a tailored dining experience inspired by the diverse ecosystems of Colombia. The brainchild of Colombian Executive Chef Miller Prada, the concept boasts a menu that takes diners on a gastronomic journey through the Caribbean coast, Andes, Pacific coast, Amazon, and Orinoquía (grasslands), showcasing the biodiversity of Colombia through meticulously crafted dishes.
This menu will be laid out in five steps, each dedicated to exploring the full potential of a core ingredient across a series of creative recipes. Developed in collaboration with Colombian Sous Chef Moris Moreno, formerly of Leo restaurant in Bogotá and Central restaurant in Perú, the food offering not only celebrates Colombian cuisine but also emphasizes the use of seasonal local produce. For example, one of the menu’s highlights includes an intricate preparation of Mediterranean Bluefin Tuna showcased in various forms, while another step pays homage to East Sussex Quail, incorporating elements such as arepa de huevo and carnaroli rice cooked in a unique achiote and ash-aged pecorino broth.
The chef’s table will also introduce a bespoke cocktail menu curated by Head of Bars Angelos Bafas. This selection will feature drinks inspired by indigenous Colombian ingredients, such as Musa, a concoction of Colombian aged rum, arabica coffee distillate, and Colombian banana amazake, among other components.
With a full view of the kitchen’s dynamism, the setting is designed to enhance the theatrical aspect of cooking, with key ingredients showcased in bespoke fridge displays around the counter. The experience is priced starting at £150 per person, with an optional hand-selected wine pairing available to complement each course. The wine list aims to reflect the diversity and quality of the dishes, including a mix of bottles from both small artisan growers and renowned classic producers.
Creative Restaurant Group, the driving force behind Abajo, continues to emphasize its commitment to creating restaurant brands that resonate with creativity, passion, and excellent hospitality, as echoed in the sentiments of its leadership team, including Misha Zelman, Chairman, Anastasia Bukhman, Co-Founder & Investor, Endo Kazutoshi, Culinary Director, and Alex D’Aguiar, Managing Director.
Food Desk
For further information and reservations, visit the restaurant’s website here.
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