Celebrated Chef Neil Witney’s Vibrant Yet Sophisticated Menu Features Favourite Signatures of Latin American Cuisine
This summer sees the launch of Poco Loco located at The Beach opposite JBR, bringing a mix of sophisticated and fun Latin American inspired dishes and drinks, all inspired by revered Chef Neil Witney and his travels across South America.
The two-storey restaurant, including a terraced area looking across The Beach, features vibrant coloured interiors and bold prints exclusively designed for Poco Loco, taking inspiration from Aztec and Incan art works. The open planned, industrial restaurant encompasses vaulted ceilings and wood paneled floors, a bar with lounge seating serving speciality mocktails, as well as a cigar lounge with the finest imports from Havana.
The menu celebrates the best of Latin American soul-food to delight diners of all ages. Dishes range from unique creations such as the yellowfin tuna tiraditos, and guajillio chilli with cabbage and sesame, through to classic favourites including quesadilla rustica, grilled corn and a selection of tacos served in ready to eat in the holder.
Main courses combine the fine balance of seasoning and texture with the freshest ingredients featured in dishes such as the tostados huevos rancheros with pinto beans, fried quail eggs and salsa comal; chestnut mushrooms, aji amarillo with soy butter, and slow-cooked lamb barbacoa served with salsa pasilla and fresh tortillas. For fans of seafood, Witney has created the Chilean sea bass with spiced honey and mixed seed salsa, and Josper roasted sea bass served with red and green adobe.
For sweet endings, diners can feast on Poco Loco’s churros with cinnamon sugar and sauce cajeta, coconut parfait with hibiscus, mango and kiwi, or the chia seed and yogurt pudding with pumpkin seed ice cream.
Poco Loco’s menu curator, Chef Neil Witney, the man behind several key London institutions including E&O, Eight Over Eight and the renowned Bodega Negra. Witney is an industry benchmark for consistently creating critically acclaimed Latin American, Pan Asian and Mexican inspired concepts following his extensive travels across Mexico City, Shanghai, Vietnam and Hong Kong, always exploring the culture and dining trends, enjoying going off the beaten track to find hidden gems and new ingredients.