Following in the footsteps of sister restaurant Pachamama in Marylebone, Chicama is the new offering from the team behind the Peruvian seafood-inspired restaurant. Seafood and seasonal vegetables with an inventive use of British ingredients is the focus, applying traditional Peruvian cooking techniques such as the method of curing with lime juice and cooking over the charcoal-lit flame.

Named after a beach located on the northern coast of Peru famous for surfing which boasts remarkable waves, Chicama reflects the themes of sea and sand through its décor. With an eclectic menu of cooked and raw tiradito, poké and ceviche dishes, Chicama’s menu comprises milk-fed aubergine, plantain miso, pecans and grilled romanesco, matcha milk, chilli apple; ají rocoto tiger’s milk, asparagus, crispy wild rice. Seafood dishes complete the small plates, scallops, charred mushroom ‘steak’, apple miso, plantain and grilled octopus, confit potato, smoked cheese, cauliflower.

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Headed up by Head Chef Tiago Duarte, the team have collective experience working in some of London’s most renowned restaurant kitchens, including Chiltern Firehouse, Roka and Sushi Samba. Spending time in Lima prior to opening, the Chicama kitchen team became inspired by the use of traditional ingredients. With a predominantly organic, biodynamic and sustainable wine list, Chicama brings fresh eyes to this area of the capital.

383 King’s Rd, Chelsea, London SW10 0LP

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