Opened in November 2018, Pachamama East is focused on fresh seasonal produce, applying the bold flavours, aromas, textures and spices that make Asian food so utterly tasty. The restaurant offers a unique experience to its sister sites, which have developed a strong following for their vibrant food and ambience, as it is the first to explore the delicious spectrum of Asian flavours that are inherent in Peruvian cuisine.
With an emphasis on sharing, the lunch and dinner menus offer dishes from “Soil, Land and Sea” categories, such as grilled hispi cabbage and smoked aubergine, whole jiang-glazed chicken and hand-pulled lobster noodles, alongside a variety of lip-smacking ceviches; whilst the snacks menu include delicacies such as Sichuan fried chicken and pork belly chicharrones. Brunch at Pachamama East serve up, alongside many other delicious dishes, Peruvian waffles with a choice of irresistible toppings.
The eighty-five-cover site is split over two floors and in the main restaurant area - where plants will play a fundamental part in the aesthetic, peppered amidst pastels, reclaimed woods and exposed concrete walls - there is an open kitchen, providing guests with dynamic views of the intensity of the working kitchen, such as sparking embers rising up into the air as the chefs cook over an open coal fire. A black and pink tiled staircase leads guests down to a private dining room on the lower ground floor, which seats sixteen and will accommodate intimate dinner parties and a series of pop-up collaborations with extraordinarily talented chefs that are set to take place throughout the year.