Dishes here are an ingredient-forward , elevated Mexican affair of authentic flavours and refined presentation - the food is simply incredible .
We began with the calamari frito ; chipotle-seasoned , wild-caught calamari with spicy jalapeño , coriander and citrus avocado sauce - the divine crispness giving way to back of the palette hits of heat ; and my favourite dish , the beef barbacoa tostaditas . The five , house-made , crispy corn tortillas were perfectly topped with slow cooked beef , manchego cheese and gem lettuce ; one bite leading to a flavour sensation of fresh lime and chilli heat - it was insane how something so delicately small could pack such a flavoursome punch , and we fought to devour the plate .
Next up we were swayed by two signature dishes . My guest opted for chef ’ s chicken mixiote enchiladas ; to be presented with blackened soft corn tortillas served with black beans , coriander lime rice , topped with stinging nettle cheddar and the oaxacan mole negro . Madera ’ s signature mole uses a unique blend of nearly 30 ingredients that are simmered and smoked for over 24 hours . The recipe has been in the chef ’ s family for generations , and the low , slow process provides yet another realm to taste bud satisfaction .
I opted for the grass-fed carne asada ( or prime skirt steak if you prefer ) ‘ Rock ’. Madera ’ s signature entrée is served over hot lava stones , allowing you to finish cooking to your own preferred wellness . Again packing a flavoursome peppery punch , the delicious steak strips came with sweet chipotle , onion and poblano peppers , served with pico de gallo , tortillas and frijoles negros .
Did we need to order an additional two sides ? Possibly not . Are we glad we did ? You betcha ! Not simply indulging in the iconic side combo of cheesy fries and mac & cheese , we got to devour seasoned curly truffle fries with flakes of sharp manchego , and a rich and creamy poblano mac & cheese - heaven - especially when chased with a shot of tequila with chilli salt and lime !
Feeling somewhat full , but not wanting the night to end , and on the recommendation of our waiter , we decided to share dessert … and then promptly fought over it !
Our empanada de manzana is simply described as rhubarb , apple , pie dough and icecream . What beckoned was a beautifully presented affair of delicate , deep-fried crescent pastry parcels of delight ; oozing with soft sweet fruit , accompanied by caramel sauce , soft vanilla ice cream , and whipped cream - it was
a dessert I ’ d eat again and again , especially to the backdrop of London ’ s night sky and just another tequila for the road (... well lift !)
Advanced reservations are required at both The Nest and Madera .
Treehouse , London has pioneered a leading approach to safely reopening ; masks are compulsory in communal areas , hand sanitiser is plentiful , the cleaning schedule is second to none , and bookings are timed and spaced , yet none of this distracts from the atmosphere , experience or cool vibe .
Nest here and you will not be disappointed .
Treehouse Hotel London 14-15 Langham Place London W1B 2WS www . treehousehotels . com
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