'Chef's rules and bartender's soul' inform Liquid Cuisine menu at CircusXO

Jo Turner

08 November 2017

Want to have your drink and eat it too? StreetXO London – the eccentric Mayfair restaurant with a modern take on fine dining – has launched a bar that allows customers to do just that.

CircusXO will build on the success and positive feedback garnered by StreetXO’s ‘Liquid Cuisine’ cocktail programme, which has seen the team taking a gastronomic approach to the cocktail list.

This means properly balancing sweet, salt, sour and bitter profiles as well as making sure the drinks are presented well and are great fun. It’s the latest venue we’ve seen following the key trend of increased collaboration between kitchen and bar.

Owner-chef Dabiz Muñoz has received plenty of attention already after spending his formative years in London being guided by the head chefs at Hakkasan, Nahm and Nobu. These foundations inspired the Asian slant to his own projects – from the first triple-Michelin-starred DiverXO in his native Madrid, to this latest opening.

'We want to amaze our customers with our creations at CircusXO. Liquid cuisine is an important part of the XO World where we use chef’s rules with a bartender’s soul and we’re excited for this next chapter that we hope will rock Mayfair,’ said Muñoz.

Original libations to try include Yellow Curry – crafted with flavours of saffron, ginger, lemongrass, mandarin, cumin and basil.

For a more indulgent experience, guests can sample the XO Premium Twist menu, which features classic drinks with a super-premium Muñoz makeover – such as the High Society Sazerac: Macallan 18yo, Martell XO and Pernod Absinthe.

Related articles


Elena Serban: Matching wine with Swiss cuisine at Heritage restaurant

Elena Serban, head sommelier at recently opened Heritage restaurant, talks putting together a new wine list, Swiss wine and her favourite bottles.


EU rules on alcohol drinks labelling a 'backward step'

WSTA chief exec Miles Beale has likened EU rules on listing ingredients and nutrition information on booze to using '20th century methods on a 21st ce

Spirits & Cocktails

The Ivy launches cocktail menu to mark centenary

To celebrate being 100 years young, The Ivy has launched a cocktail menu in the form of a programme for a 1920s playlet.The menu, in five parts, theat


Rice with everything: Saké and food matching beyond Japanese cuisine

Think there’s no way that just five wines could provide multiple matches for dishes as diverse as salmon, steak and stilton? Well, anything’s possible