It’s time to get your spook on! From slime-like blue tipples and freakish brain desserts to pumpkin inspired dishes for a more refined nod to fright night, here’s some London restaurants offering up a Halloween treat.
The Wañuska Punch cocktail at LIMA Floral
This Halloween LIMA Floral will be mixing up the Wañuska Punch available in the restaurant’s pisco bar for £9.50. Deriving its name from the word for ‘dead’ in Quechua, the Wañuska Punch combines Peruvian ingredients of Aji infused Pisco, lemon juice, lychee, mango infused pisco foam and blue curacao to create a spine-tingling tipple.
Pumpkin Ice Cream dessert at Mango Tree Belgravia
To celebrate 31st October with a Thai twist, Mango Tree Belgravia will be offering customers a special Halloween dessert to mark the occasion. Combining refreshing pumpkin ice cream served in a hollowed pumpkin with sweet and sticky coconut rice, the dessert is priced at £7.50 and is not so much a trick but treat!
The Witches Brew at Old Bengal Bar
To celebrate this year’s Halloween, Old Bengal Bar will be serving up cocktail, ‘Witches Brew’. Served in a spooky skull glass, the drink is a heady mix of rum, Dom Benedictine, Mezcal shaken with angostura, lime, hazelnut syrup and pumpkin puree for an extra Halloween twist. Available from 30th October to the 2nd November, ‘Witches Brew’ will be priced at £12.50 and can be enjoyed in the surroundings of the historic 18th century Old Bengal Warehouse near Liverpool Street.
Halloween at Avenue
Things are about to get pretty creepy over at modern American restaurant, Avenue. Proving that Halloween is not just for the kids, the restaurant will be shaking up the ‘Trick or Treat’ cocktail duo served up with a ghoulish mist, whilst grown-ups with a sweet tooth and a love of all things terrifying can also enjoy the ‘Vanilla Brain’, a chilling panna cotta with a liquid raspberry centre.
Pumpkin-inspired dishes at Angler in South Place Hotel
Michelin-starred seafood restaurant, Angler, will be marking this year’s Halloween celebrations with dishes inspired by the festival’s most famous ingredient. Head Chef Tony Fleming has created plates such Roast fillet of John Dory with poached langoustines, mushrooms, truffle and pumpkin as well as Salad of roast pumpkin, bitter leaves, Pink Lady and confit egg yolk in a sophisticated nod to the occasion and in celebration of the rich Autumnal ingredients available at this time of year.