Menu to Taste

Humo

Modern British · London · Chef Miller Prada

Fire-focused fine dining where everything is cooked on a 4-meter wood-fired grill using different wood species (whiskey barrels, applewood, silver birch, cherry wood) - no gas or electricity. Chef Miller Prada (ex-Endo at the Rotunda) combines Japanese precision techniques with Scottish/British produce and Colombian influences. Menu follows the journey of fire: Ignite (raw), Smoke (vegetables), Flame (fish), Embers (meat), Cinders (desserts). 34 covers with counter seating around open kitchen. Hidden below: ABAJO - 10-seat chef's table with Colombian-focused tasting menu exploring 5 ecosystems.

12 St George Street, Mayfair, London W1S 2FB, London

  • One Michelin Star
  • Top 100 (#64)

Menu

Dishes

  • Amalfi Lemon Tart (16) — CINDERS - With oak burnt Italian meringue, yuzu, sake lees ice cream
  • La Andina (14) — CINDERS - Crema Catalana with Colombian grenadilla and timut berries
  • Chocolate 72% Araguani (16) — CINDERS - Pandan and lime cream with Venezuelan chocolate
  • Native Cornish Lobster (58) — FLAME - With Pouilly-Fuissé, HUMO 9 spice mix, fried in beef fat
  • 7-Day Aged Brixham Turbot (48) — EMBERS - With fish bone sauce, mushroom skewer, Arlington White yolk. Daily-changing aged cut.
  • 32-Day Aged Cornish Lamb (42) — EMBERS - With beetroot sauce, Castelfranco radicchio, onion jam. Alexander Calder-inspired plating.
  • King Prawns in Beef Fat (32) — FLAME - Succulent prawns cooked in beef fat over flames
  • Orkney Scallops with Pear (28) — FLAME - Hand-dived scallops with pear
  • Mixed Mushrooms (24) — SMOKE - Maitake, enoki, morels with egg yolk, Côtes du Jura, saffron, hazelnuts
  • Oak Roasted Cauliflower (22) — SMOKE - With grapefruit, Tunworth cheese, Wiltshire black truffle

Tasting Menu

  • ABAJO 10-Course Chef's Table (150) — Colombian-inspired gastronomic journey through 5 ecosystems: Caribbean coast, Andes, Pacific coast, Amazon, Orinoquía grasslands. Hidden 10-seat chef's table below HUMO. Developed with sous chef Moris Moreno (ex-Leo Bogotá, Central Perú). Fri-Sat only.

Cocktails

  • Digestif Selection (16) — Fine spirits. Source: humolondon.com
  • Musa Cocktail (18) — ABAJO signature - Colombian rum, arabica coffee distillate, banana amazake
  • Japanese Tea (12) — Single-pour from 200-year-old tea gardens. Source: humolondon.com
  • Colombian Coffee (6) — From chef's family farm. Source: humolondon.com

The Experience

A theatrical and intimate room built around the chef's counter. The meal is structured around a tasting menu, à la carte dining and a wine pairing.

Phone: +44 20 3327 3690

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