LIMA Floral launches weekend brunch menu

The  Staff Canteen
LIMA Floral have announced that they will now be serving weekend brunch on Saturday's and Sunday's from 21st February where they will introduce two brunch options; a three-course Andean breakfast and a three-course sharing brunch.  Staying close to its Peruvian roots, the Andean breakfast is packed full of key native ingredients with a selection of healthy dishes to choose from including cereal porridge, yoghurt with eucalyptus muna mint and fresh fruits with macca root, honey and bee pollen. For mains diners can enjoy potato pancakes, suckling pig brioche buns and egg frittata with spring onions, fresh cheese and coriander. The new brunch menu embraces sharing dishes for the ideal lazy weekender. Start with favoured dishes from the LIMA Floral menu including sea bream ceviche, Huancaina beef, tuna tiradito, and Asian-style steamed dumplings. Sharing mains allow diners to experience a real slice of Peru with fragrant, spiced dishes ranging from lomo of beef, hot and spice hake sudado and chicken pachamanca served with a platter of fresh, roasted vegetables, quinoa and kale. Mains are followed by a shot of Tiger’s milk, thought to be great for curing hangovers, and a sweet dish of coffee ice cream, aguaymanto and cacao crumble or alfajores with dulce de leche.  LIMA Floral Bar LIMA Floral's Pisco Bar offers up an inviting roster of cocktails and warming drinks to accompany each new brunch offering. An extensive list of cocktails is available, created by bar manager Damino Barbato and the team, as well as traditional Emoliente herbal tea (famed in Peruvian history for its healing powers) and fresh, fruit smoothies. Located on the corner of Garrick Street and Floral Street, brunch at LIMA Floral will be served on weekends only from 10:30am to 3:30pm. The Andean breakfast will be available for £18 per person, and the three-course brunch menu for £30 per person from 21st February 2015.
In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 11th February 2015

LIMA Floral launches weekend brunch menu