Toby Burrowes to head up opulent Mayfair restaurant offering £3,000 caviar platter

Former Elystan Street head chef Toby Burrowes is to head up Miro, an opulent new Mayfair restaurant with an extravagant menu, including a £3,000 signature caviar platter.

The Burlington Street venue, previously home to Street XO, is being opened by Cream Group and has been described as a ‘clubstaurant’, with nightly DJ sets and diners encouraged to get to their feet and dance.

Burrowes recently took on the role of executive chef for the group and has designed a menu featuring dishes described as "Mayfair interpretation[s] of global favourites".

Burrowes said: “For me, this is most exciting as a chef, to not be put in a box of what I can and can’t put on a menu, so it’s not just a French restaurant, not just a Japanese restaurant or Spanish, pan-Asian, South American, etc, but all our favourite dishes from my many travels around the world… in one place. It is also just as exciting as a guest to be able to have all this sexy, delicious stuff in a super-fun and vibey place… it’s the food I’d want to eat, in the place I’d want to eat it.”

Small plates will include king crab and confit garlic croquettes, truffled cheese toasties, mini brioche beef tartare caviar tins, bone marrow brulée and a ‘fish and chips’ dish that will feature layers of crispy potato, fatty tuna and wasabi tartare.

Larger dishes will include steaks, a yuzu and sake lobster thermidor and fresh linguine with a Parmesan sauce and a generous helping of caviar.

The £3,000 ‘sunken treasure chest’ will contain a kilogram of caviar surrounded by blinis, mini brioche buns, mini croissants and an assortment of condiments.

The drinks offering is equally opulent, including a special menu of rare and vintage cocktails priced between £500 and £50,000.

Ryan Bish, founder of Cream Group said: “We are really excited to announce the launch of Miro, the newest concept in our portfolio of successful hospitality ventures in London. We love creating unique and amazing concepts and I can’t wait for people to try this restaurant.”