Amelio Shoreditch offers both a Classic and Vegan menu with dishes inspired by our South American roots.
Snacks
Olives Bella di Cerignola [GF]
5
Homemade organic bread
hand-churned agave & truffle butter
8.5
Graviola & habanero dip
homemade cassava crisps, hot [GF]
7.5
Purple Coxinha
Brazil’s famous snack, Okinawa sweet
potato, chuchu, red onion vinaigrette
9
Jackies
jackfruit, cassava & harissa croquettes [GF]
9
Starters
Ceviche of açaí-tree heart
toddy fruit, tomato, Sardinian music paper,
Japanese rayu – mildly spiced
9.5
Mozzarella & blackberry salad
tomato, baby leaves, balsamic [GF]
11
Queen scallop
peas, bacon lardons, salty finger
mousse [GF]
16
Lady Quail
poached Norfolk quail egg, smoked potato mousse, parmesan, grated truffle
13
Wild British marshland Acquerello
risotto
foraged marsh plants, aged risotto rice, parmesan [GF]
11
Mains
Beef chimichurri
South American–style marinated beef, pan-roasted, homemade demi-glace, potato dauphinoise, salad garnish [GF]
24
Sustainable freshwater catfish
roasted potatoes, carrot & cupuaçu mousse [GF]
19
Coley
sustainable British fish in a cassava parcel, barley & bean sprout fricassée, broad bean mousse
21
Boneless chicken leg
marinated in traditional Japanese râyu, veggie stew [GF]
22
Seafood pasta
pappardelle & the bounty of the kitchen, no cheese – may contain fish, shellfish, crustaceans
20
Lomo de cerdo uruguayo
pork loin, South American marinade, potato fondant, broccoli, jus reduction [GF]
22
Snacks
Olives Bella di Cerignola [GF]
5
Homemade organic bread
hand-churned agave & truffle butter
8.5
Graviola & habanero dip
homemade cassava crisps, hot [GF]
7.5
Purple Coxinha
Brazil’s famous snack, Okinawa sweet
potato, chuchu, red onion vinaigrette
9
Jackies
jackfruit, cassava & harissa croquettes [GF]
9
Starters
Ceviche of açaí-tree heart
toddy fruit, tomato, Sardinian music paper,
Japanese rayu – mildly spiced
9.5
Mozzarella & blackberry salad
tomato, baby leaves, balsamic [GF]
11
Lady Quail
poached Norfolk quail egg, smoked potato mousse, parmesan, grated truffle
13
Wild British marshland Acquerello
risotto
foraged marsh plants, aged risotto rice, parmesan [GF]
11
Mains
Trofie & truffle pasta
artisan handmade pasta, cooked in
artichoke and organic British cheese sauce, topped with Sicilian vegetarian parmesan – vegan option available, please ask
22
Cassava-crusted black trumpet mushroom parcel
crisp cassava pastry filled with a rich black trumpet mushroom mousse, served with creamy broad beans, barley and sprouts, and zucchini [GF]
19
Striatta aubergine with coffee & red wine jus
served with potato fondant, broccoli and carrots cooked in smoked butter [GF]
21
Lion’s mane glazed in vermouth demi-glace
served with cassava pancake, cupuaçu & carrot mousse [GF]
22
