But there are also plenty of delicious, flavoursome vegetarian options, like the fried aubergines with plantain miso (our highlight) and the smoked mushroom ceviche with ceps tiger’s milk. Seafood is delivered daily from Cornwall and given a South American twist – the squid is marinated in garlic and ají panca, for instance, while the trout is cooked in banana leaf and served with red quinoa. Unlike its sister, Chicama is meat-free, focusing instead on fish served small plates-style. The second restaurant from the Pachamama group, Chelsea’s Chicama is a charming restaurant named after a coastal town in Peru – not the word chic, although that does describe it well. Expect vibrant colours and big flavours: we particularly loved the grilled halloumi with honey, lime, chilli and coriander the flamed lamb chops with red curry paste and peanut and the pumpkin, gorgonzola and pickled chilli flatbread, cooked in the wood oven. Wild by Tart is a farm-to-table style restaurant, with a menu focused around seasonal and local dishes designed to be shared. When asked what kind of food they cook, Lucy and Jemima simply say they make what they love. There’s a touch of New York to this endlessly cool spot, which is in fact where the pair first met – think industrial-inspired interiors, high ceilings and plants galore. This is comprised of a deli, event space, photography studio, retail store, and the most recent addition: an all-day restaurant. After a few years spent feeding the world’s fashion elite, they set their sights on transforming a former power station in Belgravia into a manifestation of their blossoming brand. Wild by Tart is the latest venture from Lucy Carr-Ellison and Jemima Jones, the foodie duo behind boutique catering company Tart London.
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