- The Dish: Spicy beef, crispy shallots, aji rocoto and star anise
- The Place: Coya Angel Court, 31-33 Throgmorton Street, London EC2N 2AT
- The Chef: Sanjay Dwivedi
What? Coya’s Angel Court branch has launched an Amazonian party brunch every Saturday. There is of course bottomless booze, but in a different take diners begin their meal in the bar and lounge, where they are served up a selection of canapes to kick things off. These include salmon, tuna and vegetarian tacos, bao buns stuffed with pork and the street-food-inspired anticuchos (meat on a stick) with chicken or setas (mushroom) passed around on smoking grills. There is definitely a sense of theatre as part of the package.
Amidst jungle foliage, guests are invited to sample unlimited signatures from the starter stations, which offer ceviche, beef tataki, kingfish tiradito with truffle oil, and salads like kale with candied walnuts and manchego.
After stuffing their faces with appetisers, guests are greeted with the choice of a main course to eat, with dishes including corn-fed baby chicken, aji panca (red pepper) and coriander; spicy beef, crispy shallots, aji rocoto (a type of pepper) and star anise; and sea bream, pink fir potatoes and fennel salad.
Desserts seal the deal: chocolate brownies, churros with dulce de leche and chocolate, yuzu meringue pie and vegan chocolate chip cookies.
Where? Coya’s original site was in Mayfair and it also has international restaurants in Dubai and Abu Dhabi.
It launched Angel Court near Bank in 2017, a space filled with art and trinkets sourced directly from Peru. It includes huge pot amphorae suspended above the open kitchen, traditional tasselled textiles and a living wall.
Why? Well, it’s not just a brunch – it’s a whole affair. A DJ sets the tone throughout, playing a mix of tribal beats and uplifting house music, while there is also special performances during the three-hour offering, with a different theme each month to “elevate the experience and surprise guests,” the company said.
Peruvian is still to completely take off in the UK, but adding more exciting eating experiences like this can only enliven the food scene. It’s helped along by the fact that Martin Morales launched his Peruvian bakery Andina Panaderia last year and the rise of Peruvian ingredients.
Over in Peru, the chefs are turning traditional treats into modern eats too, which will further bolster the cuisine’s profile as the dishes trickle around the world.