a menu that taps into the crossover with Andalusian, Basque, and Galician cooking.”
The menu
Luso’s opening menu blends modern creativity with Portuguese tradition. Guests can expect salt baked wild sea bass and clams à Bulhão Pato alongside oven-roasted suckling pig, or Leitão, which will be served with the caramel-coloured, glass-like skin typical of the Bairrada region. Pregos, steak sliders layered with brown butter, Portuguese Savora mustard and garlic, will be offered at lunchtime until sold out.
A blackboard of daily specials will highlight seasonal produce with dishes such as Cornish spider crab tartare and baked lobster rice. Desserts will celebrate Portuguese classics, from Tocinho do Céu, a rich almond cake, to chocolate mousse made with olive oil and flor de sal, as well as baked pineapple pudding, which will be served chilled.
The wine programme at Luso has been curated to showcase Portugal’s most respected producers and the diversity of its terroirs. This selection will sit alongside a smaller number of European wines and a concise cocktail list. One of the highlights of the cellar is a collection from Herdade do Cebolal in the Alentejo, where bottles are aged under the sea in lobster cages, offering a truly distinctive experience for guests.
A new chapter for Portuguese dining in London
With Luso, MJMK and Chef Leo Carreira aim to highlight the culinary traditions of Portugal while also exploring connections with neighbouring Andalusian, Basque and Galician cooking. The restaurant will officially open in September.
