The Spanish have a knack for living the good life and no word encompasses that philosophy more than sobremesa, the art of languidly lounging around the table after a meal, having hit the conversational sweet spot. Decimo at The Standard, London has taken the core of this premise and used it in a menu shakeup to celebrate its 5th anniversary.
Inspired by the lively cantinas of Madrid and Mexico City, Decimo’s relaunch leans into the uniquely Spanish artform of coming together over food, with an extended dining menu and new cocktail list to enjoy. Head Chef Peter Sanchez-Iglesias’ menu blends his Spanish roots with a love for Mexican cuisine in a series of small plates and mains that can be shared, tapas style.
Stand out additions include crab empanada with lime, cull yaw (aged lamb) tacos, and some new iterations of Decimo’s signature ‘not-your-average’ Spanish tortillas, topped with truffle and artichoke. New larger plates include half roasted annatto chicken and scallops cooked in beef fat, alongside Decimo classics like black cod cooked in banana leaf, Iberico pork loin and charred hipsi cabbage with garlic – all cooked over fire.
The updated menu will be served alongside a fresh cocktail list, with innovations including a Plantain Mezcal Martini, Corn Michelada made with waste corn, and Decimo’s much-loved margaritas, a range of No & Low options and more. Meanwhile, the entire Mezcal Martini section has been expanded to explore new agave flavours (Siete Misterios, Espadin Mexicanito Ensamble, Joven 100% Maguet).
Chef Peter Sanchez-Iglesias says:“Since opening Decimo five years ago, I’ve experienced an incredible range of culinary experiences in both Spain and Mexico, and I’m excited to share an expanded menu that our guests can take part in.”
