In a nutshell
A truly unique Peruvian-British fusion brunch in a beautiful setting: Mother Earth has delivered!
New head chef, Adam Rawson, has created a colourful brunch menu at Peruvian restaurant Pachamama. Traditional Peruvian ingredients make their way into classic British brunch dishes to create bold British-Peruvian fusion: waffles are made crisp with quinoa and sweetened with a dose of Peruvian yacon syrup, and Rawson has even given the notoriously British HP sauce an Andean makeover with ‘aji’ green chilli.
Edible pansies brighten up most dishes to make the plates instagram-friendly. Particularly pretty is the bircher muesli – a delicate assembly of crunchy pieces of muesli, lightly-spiced ginger yogurt and fresh blueberries, topped with tiny colourful flowers.
Pudding is spot-on: mazamorra morada cheesecake uses whole Peruvian purple corn to add an irresistible crunch to the creamy pudding which is balanced with a smooth, punchy sorbet; and sweet pumpkin donuts with yacon syrup is the perfect light-bite to finish.
Just when you think it can’t get much better, there are refreshing pisco sours and inventive pisco cocktails including the Seaweed Bloody Mary, combining the classic brunch pick-me-up remedy with Pachamama’s trademark pisco.
The setting matches the delicate dishes. The basement (an inconspicuous door is easy to miss!) is light and airy with potted plants lining pretty dressers, exposed brickwork and wooden tables and chairs, giving the place a home-grown feel. Not to mention the fabulous wooden-and-tiled bar lined with deep red lampshades; we could easily prop ourselves up there for hours, sipping on pisco after pisco…
By Alex Crossley
Brunch served: 11.30am-3pm Monday to Friday and 11am-4pm at the weekends.
Address: 18 Thayer St, W1U 3JY, London
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