MONDAY TO SATURDAY
12.00 — 23.00
HEAD CHEF DIEGO RECARTE BRINGS PRECISION AND FLAIR TO A NEW MENU THAT SHOWCASES THE BEST OF BRITISH INGREDIENTS WITH A LATIN AMERICAN TWIST. FROM HEARTY MAINS TO SEASONAL SHARING PLATES - LIMA’S EVOLVING MENU PROMISES PURE FLAVOR.
SPOT DIEGO IN OUR OPEN KITCHEN. GET A PISCO SOUR. AND DON’T SKIP THE BREAD, TRUST US. LIMA’S BEEN A FIRM FAVORITE SINCE 2012 WHEN OUR FOUNDERS, THE GONZALEZ BROTHERS, DISRUPTED LONDON’S DINING SCENE. WORD ON THE STREET IS THAT LIMA STILL SERVES THE BEST CEVICHE IN THE CITY. AND WE THINK THAT’S PROBABLY TRUE.
LIMA IS EXCITED TO PRESENT FRENCH ARTIST JOSEPH JEANTET
EXHIBITION DATES: 12—24 OCTOBER 2026
The week of Frieze, LIMA becomes a meeting point for food, art, and the people who make London’s cultural scene what it is — an evening celebrating the intersection of food and culture. Joseph Jeantet is a French painter based in London, pursuing a Surrealist approach through an exploration of painting as a fragile, material, and temporal process. Throughout the exhibition, from 12 to 24 October, book a table and quote “Frieze” to enjoy a glass of bubbles & a Carlingford oyster, with our compliments.
N°92 - 144 x 83 cm Pigments & oil on cotton
N°105 - 142 x 85 cm Pigments & oil on cotton
JAPAN × LIMA | 日本 × リマ
01.10.2026
For World Sake Day, we wanted to honour Japan and the extraordinary influence it has had on Peruvian cuisine. Diego Recarte has crafted a special six-course Nikkei menu, paired for the evening by Anza Asahara, LIMA's sake sommelier.
OYSTER from Carlingford, fermented soy sauce
CRISPY TUNA nigiri
BEEF TATAKI sweet corn ponzu, crisp
CEVICHE mushroom sauce, fresh spinach
OCTOPUS ABURI fried corno pepper, coco beans
CHOCOLATE WET CAKE whipped cream, candied plums
£80PP
for 2 to share
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PAIRING:
Yuzu Pisco Sour
Masumi Sparkling 'Origarami' 真澄 おりがらみ
Dassai 45. Junmai Daiginjo 純米大吟醸 45
Sohomare 'Tokubetsu Kimoto' Junmai 惣誉 生酛仕込 特別純米
Urakasumi Umeshu 浦霞 梅酒
£48 - Optional. Each glass can also be ordered individually.
