RANDE's Revolt Against Tinder (for the unattached)

Let's get real, dating apps have their place but over here at RANDE, we think it's time - time to revolt against the dating app!

Power to the People!

Let's do like our parents and grandparents and meet up at a laundrette, bond over booze, Mexican food and the bizarre location.... ok maybe not quite like our forefathers but you get the point!




About RANDE:

RANDE is a Mexican pop up restaurant exploring life beyond tacos and winding up somewhere between the traditional and inventive side of the cuisine. We’re talking labour intensive moles served with melt in your mouth pork tenderloin and perfectly puffed, inflatadas stuffed with homemade foams that will bring a tear to your eye.

All these tasty morsels are magically conjured in the makeshift kitchens of London’s hidden and forgotten nooks; laundromats, victorian boiler rooms and deserted warehouses are among the favourites.

For diners, the adventure starts as they walk down the road, timidly searching for this odd venue and getting a little bit lost along the way. They fumble through the door and find a party awaiting. They search for their group and bond with strangers who are equally perplexed by the evening they have embarked on. Communal tables are slow filled and diners are presented with four courses of Mexican delights.

And who dreams up these lunacies? The RANDE team is a group of renegades and dreamers. They take tequila shots and orders from their fearless (mad?) leader, Randy who has a hell of a lot of imagination … and cajones.

This is a dining experience unlike any other. Must be seen to be believed.

EXAMPLE MENU (subject to change):

An Ode to DF Street Food
spicy mango laced with citrus, toasted coconut and fresh herbs

Infladita
a perfectly puffed and extremely delicate tortilla filled with sliced filet steak, homemade caper, chive aioli, and a mysteriously delicious micro coriander salad. Vegetarian substitute is equally delicious

Almond Mole
a complex, spicy/sweet, very traditional Mexican sauce served with slow cooked, sous vide pork tenderloin accented with garlic thyme. Vegetarian option with aubergine
(Sept 14/15 mole colaradito to replace almond mole - a delicious, traditional mole made of ground chiles, spices, chocolate and about 15 other ingredients!)

Chocolate Taco
homemade cacao and masa tortilla with chocolate ganache, vanilla cream, chilli powder and caramel shards