Needing little introduction to Dubai’s barflies or chic-restaurant regulars, Toro Toro’s successful marriage of Pan Latin dining and upmarket South American swagger has given it a mainstay status on the local nightlife scene for a while now.
However, freshening things up is always advisable no matter your popularity, and last month Chef Richard Sandoval – one of the culinary brains behind the recent launch of neighbouring restaurant Zengo at Le Royal Meridien – has unveiled a new and updated menu for his patrons.
Sticking with the sharing concept for which it is well-known, Toro Toro’s refreshed offerings up the ante nicely in an already stellar meat and fish range, with highlights being the new mango, coconut and lime infused Sea Bass or Beef Tenderloin Risotto. There’s also been a concerted effort to extend the dessert menu, ideal if you haven’t succumbed to the meat sweats and fancy something a little more than the traditional post-dinner espresso.
One of Toro Toro’s biggest sells are its upstairs and downstairs bars, so if you fancying extending your night beyond the table in front of you but can’t face the queue (or, let’s be honest, most of the people) at Mahiki, this is the perfect spot.
Pisco Sour: A Peruvian take on the whisky sour with lime Juice, egg-white and angostura bitters. A dangerously-delightful tipple.
Crispy Prawns: Fried seafood can often be a bit of a culinary minefield in even the best restaurants, but take our word for it on these crispy, mango accompanied efforts. Not one of the new additions to the menu, but fantastic all the same.
Beed Anticucho Skewers: Probably our favourite of Toro Toro’s new menu items, marinated in a Peruvian red pepper and complimented in excellent fashion by a potato-corn salad and aji salsa.