This September Notting Hill’s new favourite, The Little Yellow Door, will host Notting Hill’s old neighbourhood Mexican restaurant, Santo, for one week only.
- The Little Yellow Door, 6-8 All Saints Road, London, W11 1HH
- 04/09/2019 to 07/09/2019
- Thur 18.00-01.00, Fri 18.00-02.00, Sat 12.00-02.00
Portobello’s favourite Mexican restaurant, late night salsa bar and local haunt has returned. After shutting their doors following years of service, Santo fans as well as new diners will be able to get their hands on their famous tacos once more. The Santo team will fully take over the kitchen for just one week, banging out regional Mexican dishes, with a large portion of the menu vegan, veggie and gluten-free friendly.
A five night Mexican fiesta, Santo will turn The Little Yellow Door into a lively South American knees-up where tacos, margaritas and live music will be the order of the evening. Alongside the menu, Santo will make sure the party continues long into the night with a curated programme of Latin heavy and jazzy soulful music. Transporting you to the glory years, the restaurant will enlist the help of a few familiar faces such as Carlos De la Cruz who has been setting the vibe for the legendary Santo weekends for over a decade, as well as Angolan percussionist Tello Morgado who will join Santo just like back in the day.
The menu will be a vibrant, colourful and flavoursome affair, with dishes designed to be shared. Starters include: Ceviche Guadalajara (cured fish - bass or bream - with chile de árbol leche de tigre, shallots, radish black onion seeds and micro coriander); Cóctel de Pulpo (Mexican-style octopus cocktail with avocado, pico de gallo in sweet and sour salsa); and Nachos served with tomato salsa melted chihuahua and Oaxaca cheese topped with guac. Plant-based bites come in the form of Tostacho (fried plantain vessel carrying guacamole topped with pomegranate), and Tlacoyos De Nopales (blue corn handmade vessel topped with cactus leaves in salsa verde).
Mains will include a number of Santo’s signature dishes like the Baja-style fish taco (the original beer batter fish served with Mexican slaw and salsa);Camarones a la Diabla (king prawns in chipotle cream), the hearty Birria (slow cooked lamb in beer and chile cascabel); Cochinita Pibil tacos (slow cooked pork in banana leaves with achiote and orange juice, served with red onion macerated in lime juice and confetti salsa); and the vegan Colache(courgette and sweet corn stew). Sides will feature Mexican rice with plantain, and Frijoles De la Olla (black beans from the pot), while the dessert,rum flambé plantain served with vanilla ice cream and pecan nuts, will finish the banquet on a deliciously sweet note.