Tribal Brunch: YOPO Restaurant’s Immersive Journey

The Mandrake has introduced a new style of brunch at its YOPO restaurant, which specialises in South American cuisine: Tribal Brunch. 

This unique dining concept promises an adventurous menu that will immerse guests in a world of tastes, sounds, scents and visuals, taking them on a sensory and culinary journey. 

The tropical ambience and bohemian atmosphere will mingle with the exotic flavours and rhythmic beats of tribal sounds and jungle melodies to create an experience like no other. 

YOPO’s brunch menu includes savoury dishes such as huevos rancheros, Portland crab and egg muffin or hot smoked salmon buckwheat waffle. Alongside the new menu items, there are returning favourites such as the yellow tail and black sesame mole.

To make the most of the Tribal Brunch experience, add shareable sides like guacamole with tomato chipotle and corn chips, Padron peppers and parmesan tapioca. 

The delights continue with new sweet plates, including papaya, lime, and spiced Agave caramelised brioche French toast, served with strawberries and coconut ice cream.

Newly developed ethnobotanical cocktails are also available, including the smoky Gula, the coconutty Cuia and the earthy Kumara, made with Belvedere Vodka infused with tonka beans. YOPO classic favourites, the Samara and Nashi, will join these newcomers on the vibrant brunch menu.

If you’d like an interactive experience during your brunch visit, there is an opportunity to explore rune readings, and Sound Restore and Healing Sessions are available to book before or after your Sunday brunch sitting. 

Several Tribal Brunch packages are available every Sunday from 5th May, from 12–4 pm. The base food package, which includes one main, one side, and one sweet, is £39.00 per person. You can also add free-flowing drinks packages, starting from £55.00 per person. 

If you don’t want to be restricted by the food packages and would prefer to have a personalised dining experience, then you can simply order the individually priced dishes from the à la carte menu. 

Critically acclaimed Executive Chef George Scott-Toft created the menu at YOPO, who draws inspiration from European-influenced South American cuisine and his travels through Argentina, Chile, and Peru. 

Sam Huff
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