A carefully curated menu splits into five groups: Ensalata, Crudos, Ceviche, Moles and Masa, as well as featuring a host of delightful cocktails and a fabulous wine list - The Sybarite enjoyed French wine Les Vignes, L’Eglise, Vermentino.
Catering for even the most discerning diner, Peyotito has plenty of vegetarian and even vegan options to choose from.
We started off with the traditional Mexican staple: creamy guacamole with homemade tostadas. Word on the street is that one can judge a good South American eatery based on its guac. The dishes are made to be shared tapas style, yet portion sizes are big enough that three dishes would be enough to fill you up.
Second came the Aguachile de Cameron - zesty king prawn with avocado puree and hints of tangy cucumber and serrano chile - and a quinoa ensalada, featuring roasted nopales (grilled cactus paddles), jicama (Mexican turnip) and fava beans.
For diners unfamiliar with Mexican food, worry not, the head waiter is on hand to take you through every dish, term and flavour on the menu, as well as suggest dishes to compliment each other based on your preferences. One can even request that certain ingredients be swapped with others, a wish that is granted with ease and expertise.
Of course, The Sybarite tried Peyotito’s best selling dish: Quesadilla de Hongos. Filled with sauteed seasonal mushrooms, queso fresca (creamy, soft, and mild unaged white cheese), salsa de molcajete (roasted tomato and green chile salsa) and garnished with salad, this was a delicious choice.
The Blanco Ceviche was a real standout dish. Served on a bed of ice cubes, this gorgeous shell was filled with scallops, fresh coconut, plum tomato and serrano chili; a perfect medley of flavours. Following this was Tacos de Pescado: seasonal grilled fish with avocado puree and salsa verde that just melts in the mouth.
Our final savoury dish - and what a piece de resistance - was the Mole de Olla, showing that Peyotito does beef as well as it does fish. Falling apart perfectly, this short rib, slow cooked in traditional dried chili broth came with seasonal vegetables.
To cleanse the palette was a stunning Pan de elote. This Mexican corn bread dessert was garnished with edible flowers, raspberries and strawberries, making it almost too beautiful to eat (but we’re glad we did!). Sweet and moreish, it was the perfect finale to our culinary journey.
It must be said that the presentation of these dishes was splendid, as was the blend and balance of spices and flavours. Make you booking now Sybarites, before Peyotito is no longer Notting Hill’s newest fine dining secret.
