Their new winter menu is a cosmopolitan take on the traditional Spanish-originated tapas food phenomenon, but in true Coco Safar style, it has an international epicurean flair.
Taking inspiration from France, the Mediterranean and Asia, the menu was conceptualised by Coco Safar's well-travelled culinary team headed by executive chef Carmen Rueda.
Rueda spearheaded the experimental kitchen for British celebrity chef Heston Blumenthal (who founded the Fat Duck), held an executive chef position at what is considered in culinary circles the "world's finest restaurant" – el Bulli - a Michelin 3-star run for many years by chef Ferran Adria in Spain, and an executive chef position at 2am Dessert Bar in Singapore, by Asia's top pastry chef Janice Wong.
Marshall Siavash, who has worked on a retro cocktail menu that includes my current favourite drink: the classic French 75 made from gin, Champagne and lemon juice, as well as the whisky cocktail. With a track record like that, any new culinary offering coming out of the Coco Safar innovation hub kitchen is sure to stir the senses.