Miam miam glou glou

20/05/2022

PERDU COLA | This bottled coctele has been on our menu since day one and has never shifted. Partnering with we mixed a clarified cola syrup with citrus, Carta Blanca & alpaca juice. On our last shoot it’s been displayed in the majestic hands of our Beverage Director . Geth will work on a page one rewrite of the Peru Perdu menu soon with a focus on speed of service and batching.

📸 against the glorious wall.

20/05/2022

“You can’t make steak steak look good on a photoshoot” is apparently the common wisdom. Evidently hadn’t heard this before he snapped this A1 Chilean Wagyu Fillet. This is fillet is graded 9, or “Excellent” marbling on the Beef Marbling Score. Carcasses are cut at vertebrae 5 on every cow to ensure like is compared with like.

Peru Perdu cooks beef over charcoal and it’s Chilean Wagyu on a lava stone. We found in our development that naked charcoal is too aggressive for the high marbling content of wagyu so instead we salt-crust on one side and sear on the stone. At the moment we are researching a koji marinade to bring even more depth of flavour out of the wagyu. Excited for the tasting next week!

08/04/2021

Good morning!

A little reminder of what we do. Here for all your opening and ongoing management & operational needs.

Cheers! 🍸 🍷 🍲

31/03/2021

Miam Miam Glou Glou or Yum Yum Glug Glug to you & I.

We’re a boutique hospitality consultancy agency and we’re here to help!

We specialise in concept development, new openings and management thereafter on your behalf.

Drop us a line and we’ll get a coffee in and see how we can help.

31/03/2021