Launching on 1 November, Pachamama East will be overseen by executive chef Mikkel Gregersen, formerly of Dinner by Heston Blumenthal and Portland. Gregersen oversees the original Pachamama as well as its sister, Chicama.
The 85-cover restaurant will serve a range of new dishes including grilled hispi cabbage with smoked aubergine; jiang-glazed chicken; and hand-pulled lobster noodles. A list of snacks will include the likes of Sichuan fried chicken; and pork belly chicharrones. The restaurant’s signature ceviches will remain on the menu.
A sunken cocktail bar will serve pisco sours alongside Asian-influenced bubble tea cocktails, beers and wines.
The two-storey site will feature an open kitchen with a coal fire; pastel, concrete and wood décor; and ornamental plants throughout. A 16-cover private dining room on the lower ground floor will host private events and chef collaborations.
The Creative Restaurant Group launched the first Pachamama in Marylebone in 2014. Comprising 188 covers, the launch kicked off a surge in Peruvian restaurant openings in the capital.
The group followed up with a second opening, Chicama, on the Kings Road two years later, serving a largely meat-free menu of Peruvian seafood dishes.