The creators of Peruvian-inspired restaurants Pachamama in Marylebone and Chicama in Chelsea are bringing brand new dining destination Pachamama East, to the heart of Shoreditch this November.
Set to open on Great Eastern Street on 1 November, the restaurant will offer 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.
Pachamama East will be focusing on fresh seasonal produce and applying the bold flavours, aromas, textures and spices that make Asian food so utterly tasty.
Mikkel Gregersen - ex Dinner by Heston Blumenthal, Portland, and AOC in Copenhagen - is the recently appointed Executive Creative Chef, overseeing the three restaurants.
With an emphasis on sharing, the lunch and dinner menus will 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 will include delicacies such as Sichuan fried chicken and pork belly chicharrones.
Brunch at Pachamama East will serve up, alongside many other delicious dishes, Peruvian waffles with a choice of irresistible toppings.
The cocktail list at the main bar, which is a beautifully sunken affair, has been designed to complement the food menu with a host of pisco driven nectars that have been given unique Asian twists and an array of bubble tea cocktails.
There will also be an eclectic selection of beers, wines and spirits, as the restaurant will entice drinkers as well as diners and ramping up those South-American party vibes with DJs lined-up throughout the week.
The 85-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 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 will lead guests down to a private dining room on the lower ground floor, which seats 16 to accommodate intimate dinner parties, and a series of pop-up chef collaborations throughout the year.