Revolución de Cuba, operated by Revolution Bars Group PLC, is launching its new cantina menu on 10th February 2016. The innovative menu will build on the brand’s focus on authentic Cuban cuisine and will be the biggest overhaul of the food offering since the Revolución de Cuba brand launched in 2011.
Customers visiting Revolución de Cuba will have 23 new dishes to enjoy, as well as a further two sides, including everything from a pork and chorizo quesadilla to a Flaming Albondiga burrito, and from crushed creole peas to churro cheesecake, with a particular emphasis on an enhanced vegetarian food offering. The cantina menu is packed with fresh ingredients and has been inspired by the tastes of Cuba, which the team experienced during their summer visit to the island. During this visit they were able to meet Cuban chefs, and bring back various recipes that have been used to enhance the authenticity and vibrancy of the brand’s food offering.
Key highlights include Glazed Chicken Thighs with Romesco and our Chargrilled Beef Fillet Skewers with Smoked Chilli Jam, while with meat free options growing in popularity the Cauliflower Wings, with Goats Cheese and Honey Sauce and Marinated Cauliflower Steak with Romesco and Kale have received great reactions in testing. The Revolución de Cuba team carried out extensive customer research before creating the new menu and invited a panel of customers to sample and give honest feedback before deciding on the final dishes.
In perfect time for half term, the brand is also launching a new children’s menu and during this holiday period all children will be able to eat free at Revolución de Cuba when dining with a paying adult.
Mark Rush, Head of Food Innovation at Revolution Bars Group, commented: “This is the biggest menu revamp the Revolución de Cuba brand has had since its launch and we are so proud of it. At Revolución de Cuba we truly believe in scratch cooking with fresh ingredients. This way we can maximise great taste, texture and favours but also attract and retain the high calibre of chefs that we need take our food to the next level.”
“Since last summer’s visit to Cuba we’ve been refining our Black Bean recipe, and following a development session with the local chefs in a restaurant on the Plaza de la Catedral in Old Havana, we believe our new recipe will transport customers there.’
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