London’s Decimo to relaunch with revamped menu

Spanish-Mexican restaurant Decimo is relaunching with a revamped menu.

Peter Sanchez-Iglesias’s Decimo lies on the 10th floor of The Standard in London, and is celebrating its fifth anniversary year.

The relaunch will see a new concept, inspired by Madrid and Mexico City.

Decimo’s fresh menu focuses on timeless flavours from the two countries, while embracing the Spanish art of ‘sombremesa’, the after-meal tradition of relaxing into the evening, extending dinner into the later hours.

Peter’s menu embraces the art of open fire cooking, merging the Spanish cuisine of his heritage with his love of Mexico. The expanded menu features a number of shared small plates and mains, allowing guests to curate their dining experience.

Included are crab empanada with lime and cull yaw tacos and some new iterations of Decimo’s signature ‘not your average’ Spanish tortillas, topped with truffle and artichokes.

New larger plates include half roasted annatto chicken and scallops cooked in beef fat, as well as Decimo classics including black cod cooked in banana leaf, Iberico pork loin and charred hispi cabbage with garlic, all cooked over fire.

For dessert, Decimo’s decadent chocolate mousse and olive oil is served tableside.

During the week, Decimo will offer a reimagined ‘Menu del Dia’ for lunch, offering a selection of starters and sides for the table, with a choice of chicken with ancho butter sauce, or artichoke with Pardina lentils for mains, at £30 per person.

On Saturdays, Decimo’s brunch menu will offer a mix of sharing tacos, half grilled chicken with annatto abobo, sweet potato and black beans and Baja fish tacos, as well as a contemporary take on huevos a la flamenca and tortilla de gambas rojas, offered from 12pm to 2.20pm every Saturday.

“Since opening Decimo five years ago, I've experienced an incredible range of culinary experiences in both Spain and Mexico,” said Peter.

“I'm excited to share an expanded menu that our guests can take part in.”

Decimo’s new menu will be enjoyed alongside an innovative cocktail list that touts contemporary Spanish-Mexican mixology to include a new plantain mezcal martini, corn michelada made with waste corn, as well as Decimo’s much-loved margaritas, a range of no and low options and more.

Zoe Burgess, Decimo’s beverage consultant, added: “Over the years, I’ve worked closely with chef Peter to understand the tonality and intensity of his menus.

“It is important that the drinks balance and integrate well with the food, as well as stand alone for the guest who visits Decimo for a drink-led experience.”

To further embrace sombremesa, Decimo will launch a late night programme of live music and DJs, including ‘Latin Lates’, which will include sets on Friday evenings such as flamenco, Brazilian jazz, cumbia and bossa nova.