Restaurant review: Pachamama, Marylebone, W1U
- Credit: Archant
This new restaurant in the heart of Marylebone is perhaps a little late to the Peruvian party, but thank God it’s here.
Pachamama squeezes the finest British produce into succinct, flavoursome South American cuisine.
The restaurant’s name comes from a Peruvian tradition of great feasts hosted by “mama”, imagined inside a faded colonial home adorned with reclaimed antiques.
Its menu is an array of delicious sharing plates split into four sections with salads, ceviche, dishes prepared in the Josper oven – which grills the meat on both sides – and those cooked on a more traditional Robata grill.
Early nibbles include the tiny, light, crunchy and creamy freshness of a salmon and cavier taco as well as the sweet and rich crispy duck leg.
You may also want to watch:
Among the larger dishes the lamb belly – while a little too fatty for my companion – was a sweet sensation cooked to perfection in the Josper oven, almost dissolving on the tongue.
Another Josper treat was the meaty, tender, 28-day aged Dexter ribeye sliced and tossed with stir fried vegetables as well as the Robata grilled corn-fed chicken skewers, which brought juicy, delicately seasoned lumps of chicken breast to the table.
- 1 'Proper old Islington boozer' voted best pub by readers
- 2 Kacem Mokrane: Islington man amongst seven charged with 2017 murder
- 3 Trevi Ristorante scoops prize with readers' votes
- 4 Police looking to speak to man in connection with sexual assault
- 5 Man in Highbury court charged with shooting gun in High Holborn
- 6 Tony Eastlake: Man denies murder of ‘flower man of Islington’
- 7 'Islington drivers – you don't always need to overtake cyclists'
- 8 Missing teenagers from Dagenham may be in Islington or Haringey
- 9 Islington community charity launches with sunny street party
- 10 Covid delays Finsbury Park murder suspect's bail hearing
A zesty salad of Quinoa, avocado, Granny Smith, tomato and coriander vinaigrette was an example of perfectly matched flavours, and an array of mama’s ceviches were a marvellous mix of fresh seafood littered with tasty vegetables such as purple potatoes, garden peas, parsnips and sweet potatoes.
On top of the excellent grub the restaurant hosts an array of authentic cocktails bursting with sharp, refreshing flavours.
Hector Barbossa, made with whisky, rum, prickly pear, lemon, egg white, vanilla and soda was my personal favourite, but the classic Peruvian piscos and the piñamama were also rather good.