Developed and prepared by Michelin-trained chef Hermann Eric Allangba,
the menu is designed to complement Mimosa’s social atmosphere with a selection of sharing dishes.
Wild mushroom chicken ballotine with lemon and aged parmesan tagliatelle
Pan-seared duck breast served with layered potato terrine and a rich blueberry jus, balancing crisp, savoury depth with a refined touch of sweetness.
Teriyaki glazed cod with sesame, tenderstem broccoli and samphire, bringing delicate sweetness, coastal freshness and a clean umami finish.
Prosecco, hibiscus, cardamom, Cointreau, citrus oil
Prosecco, green grape, green tea, elderflower, lemon
Prosecco, mixed berry, apple, rose tea, Chambord
Green grape, green tea, cucumber water, lime, vanilla thyme, soda
Spicy honey, rose tea, lemon, aquafaba foam
Blanco tequila, pink grapefruit, lemongrass, spicy honey, Cointreau, lime
Aged rum, hibiscus, cardamom, vanilla thyme, Pedro Ximénez, bitters
London dry gin, green grape, green tea, elderflower, Chartreuse, lemon
Bourbon, ginger, pepper, vanilla thyme, brown sugar, ginger beer
Sloe gin, vodka, mixed berry, apple, lemon, crème de mûre
Blanco tequila, green grape, green tea, grapefruit, lemongrass, mezcal
Vodka, rose tea, bergamot, vanilla thyme, brown sugar, lemon
Blanco tequila, Aperol, pink grapefruit, lemongrass, spicy honey
Pisco, hibiscus, cardamom, Aperol, lemon, silky foam
Mezcal, sweet vermouth, spicy honey, ginger, Fernet, chocolate bitters
Vodka, ristretto, vanilla thyme, brown sugar, Baileys, coffee liqueur
London dry gin, pink grapefruit, lemongrass, elderflower, citrus foam