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The Peruvian who has been encumbrating Peruvian fine dining in New York since 2015, garnering culinary accolades with his flavorful dishes, is now setting up shop on the London culinary scene.
The venue run by Juan Correa and chef Erik Ramirez, will emulate the original Llama Inn in Brooklyn, and will serve a fresh menu inspired by its Peruvian-American heritage reinterpreted under the culinary direction of Marcin Maliczowski.
From pork shoulder buns and yuzu scallops to seafood rice and crispy calamari will make up the menu that will serve the restaurant from a bright semi-outdoor area covered by a glass roof, and a long bank of windows; as well as from an interior wrapped in bright colors and an elegant and cozy atmosphere.
Erik’s dual perspective and/or his merged concept will result in a broader and more modern take on Peruvian food through an opening menu that includes a selection of appetizers, ceviches, small plates and sharing plates.
MENU
The culinary proposal proposes a series of starters or snacks such as chancaca, miso saikyo, quino furikake, or a pork shoulder roll with sweet potato, creole sauce and spicy mayonnaise.
As main courses, a selection of scallop, yuzu kosho, pitahaya and nori ceviches will be served, as well as a crispy calmar and yucca with rocoto, chocolo and cancha. These dishes will be complemented by others such as lomo saltado with chive crepe, pickled chili peppers, avocado and rocoto cream.
To put the cherry on top of the culinary experience, Llama Inn proposes a delicious lucuma tart with miso blancmange, matcha or a pavlova with muna and lemon verbena ice cream.
PAIRING
Llama Inn will also offer a liquid menu with which to perfectly pair Erik’s food with Natasha’s signature cocktails, such as the ‘Llama Del Rey’, based on pisco quebranta, dark rum, red wine, chicha morada and pineapple; and a wine menu prepared by Daniella Lauricella from small independent producers from around the world, with which to travel from South America to southern Europe.
