The Bite Magazine - Spring/Summer 2026 - Issue 39

bitecuisine Visitors will be intrigued by the rustic mirrored ceilings and spacious mustard-hue sofa booths on marble chequerboard flooring. Lush foliage of trailing ivy, creeping greenery, and gi- ant cacti is woven throughout the dining room. At the same time, walls lined with ornate gilt-framed floral still-life paint- ings are set against printed wallpaper. Art Deco bulb lighting and amber mirrors create an intimate atmosphere, but the cen- trepiece is the sweeping main bar, which houses an extensive, colourful collection of over 250 mezcals and tequilas. Earlier this year, Tigermilk Tottenham Court Road launched its Sunday Brunch, consisting of a savoury and a sweet dish with a hot drink. Diners can opt for a bottomless margarita or mimosa for an additional cost. From the savoury menu, we chose Butternut & Bacon Pancakes glazed with maple syrup and crowned with roasted butternut, crispy bacon, hazelnuts, and fresh coriander. We also had the Big Truffle Quesadilla, kissed with truffle and scrambled eggs, and finished with jal- apeño cream. Other options include the Avo Toast with silky smashed avo- cado, roasted sweet potatoes, pomegranate pearls, and smoky chipotle-coriander cream. Chicken Waffle features crispy fried chicken on warm waffles with agave syrup, pickled onions, co- riander, and jalapeño cream. The Salmon Brioche, soaked in milk and muscade, is layered with smoked salmon, chipotle whipped cream, aji amarillo, and chimichurri sauce. Carnitas Burger and the additional cost Barbacoa Sharers are also avail- able. Although the savoury dishes we had were wonderful, especially the delicious crispy bacon in the Butternut & Bacon Pancakes, I preferred the sweeter options. Dulce De Leche Waffle was presented with warm dulce de leche (caramelised milk) and a scoop of fior di latte (flower of the milk) ice cream that “slowly melts into every groove.” PBB Pancakes had the peanut butter melting into warm pancakes with fresh banana on top. Tiger- milk claims this dish is “A pure hit of nostalgia.” On the same menu, there is a creamy, crunchy, and fruity Blue- berry & Speculous Cheesecake finished with a red berry coulis, ultra-gooey Melty Hot Cookie with dulce de leche ice cream sinking into the centre, fluffy Fruit Pancakes with seasonal fruits and a cloud of whipped cream, and caramelised Brioche Perdue drenched in salted caramel and piled with whipped cream. Our wonderful and attentive server, Khushi, suggested we try the Paloma cocktail with tequila, grapefruit juice, sparkling wa- ter, and lime juice, and the Tigermilk Spritz, described as yuzu meets Aperol and peach in a sparkling Prosecco spritz from the Brunch Cocktails list. We also had the “timeless, never basic” classic El Rayo tequila Margarita and Mimosa with prosecco and orange juice. There is also Bloody Maria, a take on the Bloody Mary, a chipotle-infused tequila with Clamato tomato juice, spices, and lime. The hot drinks are the usual suspects: espresso, long coffee, latte, cappuccino, and hot chocolate. At the same time, the teas include organic Earl Grey, green, jasmine, and chamomile, with special options such as chai latte, matcha latte, and mocha. For juices and soft drinks, you can have homemade iced tea, hibiscus infusion, cold-pressed orange, apple, or green juice, kiwi-ginger with lime and sparkling water, or Piña Virgina with pineapple juice, lime, and coconut syrup.