Black and white vertical sign spelling out 'LIMA LONDON' in bold letters.

FITZROVIA
MENU

WINE LIST

CANTINA
12—5PM

Our fish are locally caught every day using carefully managed, sustainable methods. Our shellfish come from Cornwall, Carlingford or the Isle of Skye. Our greens are entirely seasonal and typically sourced from nearby farms, although some daily specials may include hand-selected produce from Italy. Our cuisine is inspired by Peru and may feature tropical condiments and spices. As we work with fresh, seasonal ingredients, our dishes can change throughout the day depending on what arrives from the farms.

The wine list has been carefully curated around a selection of small-scale natural wine producers, who work with a strong commitment to the land and to the integrity of their product, prioritising sustainable practices and minimal intervention in the cellar. The selection is closely aligned with the philosophy of the kitchen, where the focus lies on quality, seasonality, and respect for ingredients, creating a natural dialogue between what is served on the plate and what is poured in the glass.

Selected by
Virginia Castillo Fernández.

CANTINA

12 — 5 PM

MAIN 19 ∙ STARTER + MAIN 27

House wine | Pisco Sour | Beer | Soft 5 Rocoto Bread 3

CEVICHE

HEIRLOOM TOMATO

Market fish, tiger’s milk

Watermelon, pickled courgette (v/vg)

TATAKI

beef, huancaina, padrón peppers

POLLO A LA BRASA

Aji amarillo cream, Potato galette

CATCH OF THE DAY

Sautéed vegetables

RIB EYE +5

SEASONAL VEGETABLES (V)

Sides 6 Roasted potatoes (vg) | Green salad (vg) | Jasmine rice (vg)

Two kitchen knives with black handles on a yellow surface.
Grilled chicken thigh with tomato sauce, topped with crispy kale, served on a white plate.
A market stall with sacks and baskets of carrots, onions, and potatoes, with handwritten price signs and a hanging scale.
A white bowl with chopped tomatoes, fresh basil leaves, and olive oil on a wooden table.
Colorful variety of carrots with green tops on a baking sheet, some with charred skin
Rib Eye. Lunch Set Menu. Seared steak slices with grilled onion on a white plate, set on a wooden table with a glass of water, fork, knife, and spoon.
A plated dish with a piece of fish topped with sliced radishes, snap peas, and garnishes, served on a round green and beige ceramic plate, placed on a dark wooden table near a window.