Chicama is a seafood restaurant in Chelsea with a menu inspired by the coastal food of Peru and the bold-flavours of Peruvian cuisine. Fish is delivered daily from Cornwall and the vegetable dishes make inventive use of seasonal British produce. The bar exhibits a concise list of our favourite brands including Pisco, Mezcal, Japanese Whiskey, Sake by the glass and a wine list to accompany the vibrantly- flavoured food.
Chicama gets its name from a humble beach located on the Northern coast of Peru, famous for the surf which boasts a long, perfectly formed continuous wave, as can be seen in the restaurant’s Art Deco style wave logo.
The interior design beautifully reflects the themes of both sand and sea with a contrast of luxe and rustic elements such as salvaged wood, copper and marble. Dusky peach velvet-upholstered seating is mirrored in the pink marble bar top that divides the open bar and kitchen. Playful, star-patterned tiles reflect the soft colour scheme whilst an array of pot plants cascade down from highly placed shelving, illuminated by gentle lighting that emanates from delicate hanging lamps.
Mismatched wooden chairs and tables are dotted around the restaurant, while diners can also eat at the bar that runs around the open kitchen. Distressed, exposed wooden stairs lead down to aqua-blue starred tiles and the private dining area in the kitchen, with a custom-made 16-cover chefs table, as well as a sumptuous unisex bathroom. Starting in the autumn, Chicama will be hosting a series of guest chef residences in the private dining space. Set back from the main road Chicama occupies a corner site, flanked on one side by a 30-cover terrace open for lunch, dinner and drinks, perfect for summer and even winter with its outdoor heaters.
The kitchen team hails from some of the most successful restaurants in London: Chiltern Firehouse, Roka, Zuma and Sushi Samba, as well as Verjus and Ellsworth in Paris. The Chicama menu expresses the myriad of culinary influences in Peru, the umami flavours, reminiscent of the Nikkei and the abundant, vibrant fruits and vegetables from the Amazon. The snack selection starts off with tempting bites of crisp-battered seafood such as Deep- fried clams, ají panca & horseradish. Small plates follow, with an impressive selection of vegetable dishes such as Grilled asparagus, creamed corn, queso fresco, chilli; Smoked and sweet potato salad, chimichurri, cucumber, violet potato crisps and Purple sprouting broccoli, coffee and smoked chilli emulsion.