Mei Ume at Four Seasons Hotel London Tower Bridge introduces series of new menus
Mei Ume at Four Seasons Hotel London Tower Bridge has introduced a series of new menus.
The grazing-style Sushi Counter Experience offers a laid-back approach to fine dining, while the signature Dim Sum Duck Brunch encourages celebration and the Weekend Set Menu brings together occasion dining with ease. Together, they expand the ways to experience Mei Ume’s authentic Japanese and Chinese cuisine alongside the restaurant’s flavour-forward Spirits of the Silk Road cocktail list.
The Sushi Counter Experience presents a lighter, more informal way to dine. The menu showcases six bespoke nigiri, including seabream with yuzu tobiko caviar, tuna with golden egg salt, yellowtail with kizami wasabi, toro with daikon oroshi and Aleppo pepper, salmon with foie gras and unagi with bubuarare, all elevated by a mini cocktail flight pairing.
The restaurant has also introduced the Dim Sum Duck Brunch. At the heart of the experience is Mei Ume’s signature Peking duck, paired with a selection of classic dim sum and traditional accompaniments. Guests begin with a steamed dim sum basket and duck bao, followed by truffle spring rolls and wontons. The duck is then served with pancakes, cucumber, shredded leek and a rich sauce.
To finish, dou hua, a traditional tofu pudding, is prepared tableside and topped with fresh fruit, azuki (red) beans, grass jelly, longan, lotus seeds, a light osmanthus syrup and a playful panda marshmallow.
Finally, Mei Ume has also introduced a new Weekend Set Menu. This opens with a choice of tuna tartare with Golden Oscietra caviar, bubuarare and avocado, char siu pork belly with wild honey and a five-spice sauce, or a dim sum selection of mushroom, prawn and chicken dumplings. For the main course, guests can choose from mandarin beef, black pepper jumbo prawn with black pepper sauce and curry leaf, or spicy black bean aubergine, all accompanied by egg fried rice with spring onions. An iced mochi selection rounds off the dining experience.
The restaurant’s Spirits of the Silk Road cocktail list revives forgotten flavours and reimagines the ancient encounters that once connected East and West. Comprising eight distinctive cocktails, each drink captures a dialogue between tradition and innovation, bringing together rare ingredients and exotic fusions in every glass.
The Eastbound selection journeys through Asia with the bright and refreshing Yuzu cocktail and the Timur Berry, inspired by the spices of Nepal. Earthy notes are found in the Pandan cocktail, made with Takamaka Koko Rum, Kota pandan, green apple cordial, Tio Pepe sherry and fig leaf soda, while the Jasmine cocktail offers delicate floral character with Onikishi cherry blossom whisky, Muyu Jasmine Verte, Asterley Vermouth Rose, Rue Berry and Saicho Jasmine Tea.
The Westbound cocktails draw inspiration from the Levant region and feature the nutty Fig cocktail, made with Michter’s Rye, hazelnut, Shimeji white port and verjus, and the Sumac, which is fruity and spirit-forward with Beluga Noble vodka, Lost Explorer mezcal, Lillet Blanc, pineapple and sea buckthorn. The Saffron cocktail evokes the flavours of Persia, while the Aleppo Pepper cocktail delivers a spicy, bitter and zesty kick.
