Chicama

The team behind Marylebone’s hit South American joint, Pachamama, have headed to Chelsea to open this seafood-led take on their popular Peruvian-style cooking. Chicama is a modern space – copper-pipe and rough-wood clad, and boosted by pulsating energy from the frenetic open kitchen. The South American-inspired wines and cocktails match perfectly with the neighbourhood’s Sloaney drinking culture, and we loved our rhubarb-flavoured Pisco and Champagne Spritz brushed in cinnamon spices. The meat-free menu is based on the daily catch from Cornish day-boats, souped-up by coastal Peruvian flavours. Sharing plates arrive when ready, loaded with South American spice and zing: witness a decent salmon ceviche, drenched in a zesty coconut milk, with mango and red quinoa. Other hits include thin slivers of tuna on a creamy jalapeño and avocado sauce, topped with crunchy fried leeks, and the star of the show – soft, gooey cubes of crispy-coated tapioca marshmallow. As at Pachamama, the charcoal-fired Josper grill forms a big part of the appeal. Barbecue fans should bag a ringside seat to watch the never-ending roster of fish hit the coals. We chose a John Dory, which came expertly grilled, filleted and full of flame-licked flavour, alongside a smoky ají panca salsa. For dessert, the sweet-potato tart might sound like a strange choice, but think of it as a particularly sweet pumpkin pie and you won’t be far off. Blessed with a gorgeous terrace off the King’s Road, and proficient South American service, Chicama is already attracting Sloaney locals in numbers – and rightly so.

Nestled away on the outskirts of Chelsea, Chicama’s food concept is all about exploring the coastal cooking offerings of Peru. Here, you can enjoy delicious dishes that are enhanced through contemporary techniques and flavours. Enjoy the delicious assortment of seafood and vegetable options that are available to try as the chefs explore the umami flavours that are reminiscent of the Nikkei and the abundant fruits and vegetables that are found in the Amazon. The restaurant works directly with a small community of Cornish fishermen who have families that have been working along the coastlines for many generations. The bar is stocked to the brim with a great selection of spirits, wines and beers, with particular attention paid to pisco and mezcals.

The dinner menu begins with padron peppers in chipotle salt, along with Cezar OOO made with XL Cantabrian anchovies, chicory and zamorano cheese, followed by sesame prawn toast and tapioca marshmallows with black truffle and pecan ocopa. Slightly bigger dishes include the bluefin tuna crudo with avocado, soy ponzu and jalapeno, along with smoky mushroom ceviche with kombu tiger's milk and nori, and crispy calamari with aji amarillo mayo and lime. Other dishes include the cabbage anticuchos with miso and sesame, along with the wild red prawns with saffron sofrito. Main dishes include the Galician octopus, snow crab legs, and the sudado de mariscos with clams, mussels and snow crab. Desserts are delicious! Try the banana and yuzu domingo with yacon syrup, meringue and extra banana.

There are plenty of delicious cocktails to choose from – including a Pisco Sour made with egg white and citrus, a Blush Bay made with acai gin, a hint of quinoa and rose, and the Yuzuloma with tequila and grapefruit soda. Each is designed to bring together more creative yet perfect pairings, resulting in fresh, zingy flavours.