DRINKSsFranciscipp
o’s T

les

COCKTAILS					GlassCisco Sour

16

Pisco del Abuelo 					

16Pisco Sour 						16El Chilcano 						

16Caipirinha 						

16ABA pisco, yuzu juice, akitabare “shunsetsu” sake

El Gobernador pisco, mandarin juice and kaffir lime leaves

Waqar pisco, lime juice and angostura
ABA pisco, lime juice and ginger ale

Sagatiba Cachaça, lime juice, passion fruit

Glass

Jug

Arreglado (Wine Punch)					

938Arreglado sin alcohol (Non-Alcoholic)		

728

CarafeBottle

82545

92750

1236

69

19.54869Agustín Lanús Criolla, Argentina 2020			 89Agustín Lanús S.Ilógico Malbec, Argentina 2019		
12Rouge-Gorge Carmenere, Chile 2020				
19.5
Familia Deicas Extreme Guazuvirá, Uruguay 2019

2545

White wine, Cointreau, peach liqueur and seasonal fruits

Pineapple, mango, passion fruit and cinnamon		

WHITE WINE 		

GlassAlbariño Bodegones Del Sur, Uruguay 2021
Pablo Fallabrino Estival, Uruguay 2022 			
Mundo Reves Petit Voyage, Argentina 2022			
Hermandad Chardonnay, Argentina 2020			
RED WINE 		en!

e KitchhtniecnaLet’s D2750

36694895Embark on a culinary journey of Latin American
flair with ‘Lucho’, where tradition and creativity
meet under the helm of Executive Chef Francisco
Hernandez, affectionately known as ‘Cisco.’ Drawing
from his Chilean roots and inspired by favourite
recipes of his grandad Luis, or ‘Lucho,’
Chef Francisco brings to life the vibrant flavours and warm hospitality of his heritage.
Each taste at ‘Lucho’ is a heart-warming mix oftradition and love, whilst celebrating the simple
joys of gathering for a meal with family and friends.
At Lucho we are committed to culinary excellenceand operating with an environmentally and sociallyresponsible approach. We minimise our footprint byprioritising local, seasonal ingredients, eliminating
all single-use plastics, and implementing strict
composting and recycling practices.

CEVICHE BAR

Inspired by co’s
Chef Francis ventures
beachside ad Wherein Santiago. on, hison one occasi dma
beloved gran dered
mistakenly or ncisco
this dish. Fraso much
was hooked, ma
so that Grandhow to
had to learn me.
make it at ho.
againdna
Again

Chile’sNationalDay18
September

Palta Cardenal MAINS
16

Chilean-inspired avocado with prawn salad and lime,
olive tapenade,cherry tomatoes and radishes.

Ceviche Chileno

16

Cornish seabass, smoked Chilean merkén chilli,
white onion, parsley, coriander, lemon juice and avocado.

British Seafood Tiradito

19

Hand dived scallops and Dorset crab salad,
tomato salsa, ají panca “leche de tigre”,
charred avocado and trout caviar.

Dorset Crab Tacos

16

With guacamole and crispy shallots.

APERITIVOS
Croquetas de Ají de Gallina

9

Chicken stew croquette, egg yolk emulsion

and olive puree (3 pieces)
Fiesta like it’s
Chile’s National
Empanadas
Day in Santiago
Cheese and prawns
with a platter ofSlowed cooked beef (Pino)
Mushroom, cheese, oregano and tomato (v) empanadas, one(3 pieces)of the country’s.
esshdile
ap
stPastel de Choclo (Corn pie)
At any celebration
Beef stew with confit chicken, olives and egg
Lucho’s delicious
meat filled
Anticuchos
pastries would
Grilled corn-fed chicken thighs andoften steal themarinated beef skewers in anticucho sauce,show and hispeppers and red onion (4 pieces)
guests would
jokingly fight overld
the last one. ncisco wou aka
to sne le.
ng FrA you ys manage er the tabalwa more unda few

1215

17’s
Picture Chile line
staoc
vibrant
lled
and the joy-fipadesasummer esc iscoof Chef Francickand his sidek‘Gilmar.’mar,
One day Gilng
brought alo thesome pisco, spirit
much-loved andfrom Chile fter
Peru, and any
one-too-ma
Pisco Sours ofand a nightrevelry theyepare
forgot to pr s.
the Tiradito
Nothing brings
people together
like Tiradito
and Pisco Sours.
cisco’s
Step into Fran’s
mum Maritza el
kitchen and fejoy
the love and fat each bite o clo.
Pastel de Choritza
One time Ma uchbought too mcorn that theentire family thishad to live offek.
dish for a weNo one compla

ined!

Abuelo Luis’stimeless signature
dish, simple yet
sensational,
it was the star of
his show every
time, but as theguest list grew,
so did the fish
and a bigger
oven waseventuallyneeded. sjoy iruO oking
inco others.
forPescado al Horno

32

Asado Chorrillana

31

Pollo al Limón29

Papas & Verduras

24

Baked salmon with caramelised onion,
tomato and oregano, served with roasted potatoes
and salsa verde
Grilled flat iron steak served with caramelised onion,
chorizo, fried egg, chimichurri sauce andchunky chips
Grilled baby chicken marinated in lemon, oregano
and garlic, served with Chilean tomato salad andgrilled vegetables
Huancaína sauce, potatoes, roasted vegetables,
quail’s eggs and coriander salsa (v)DESSERTS

home,
At Francisco’s are
the weekends onSuspiro Limeño
for Churros c his
Yuzu sorbet and crispy merengue
Manjar, with ixaMchildrenn
Arroz con Lecheand Luna ofte ing
lpe
Rice mango pudding and coconut withlending a h ke
caramelised cashews
listju–hand.
oy
he did as a b
Churros con ManjargWith Manjar sauce and whipped creaminAmidst fly lotsdnflour aof giggles, ies’
Francisco fr batch
batch afterer theyand togeth madeenjoy homeovergn.
tsiatreic .
Rejo chaos
the12Sundays meant
Pollo al Limón,and it was at oneof these Sunday’s
where the kitchen
was a hive offamily activity,that Francisco’s
lemon-cutting
zeal got a little
out of hand,
accidentally
poking his cousinin the eye.
However,
despite theoccasionallemon mishap,
Francisco’s zest
for life always
added anExtra kickto the familyfeast.

1212rts!

eaHungry H

PLEASE NOTE THAT ALL PRICES INCLUDE VAT AT THE LOCAL STIPULATED RATE.

A DISCRETIONARY SERVICE CHARGE OF 15% WILL BE ADDED TO YOUR BILL. WE SHALL BEDELIGHTED TO ASSIST YOU WITH DETAILED ALLERGEN AND CALORIE INFORMATION