I love it to dine surprises and delight me outside the wait. So my recent visit to Chicome, which opened in this October, made me very happy. Chicome is in St Katherine in the shipyard – a stunning, slightly hidden part of London with sparkling wine, luxury boats and wonderful views to Tower Bridge and London Tower. The restaurant has a view of the marina and the tower and describes itself as a place where the Mexican fusion meets Perun-E-Leganca.
The menu takes up some reading (and Google) and its website has a vocabulary. It is the world of exotic ingredients; Even the name of the restaurant needed a translation. Chayote is a kind of squash originally from Mexico and tastes like a cross between the throat and the pumpkin. It sounds like yummy and unusual, and there is no doubt that Chayote’s visit is a great discovery trip. Kokin’s Tomasz Baransken genius, whose pedigree includes time in the Barafina of Michelin and world famous Donost in San Sebastian.
We started with a marine bass and green Mango -Aaguachile with red caviar. So Aguachile turns into chili water, making this a spicy version of Cevice. It was the best ceviche I’ve ever eaten. Freshness and spice were like a dance around my taste buds with beautiful little caviar. I wanted to lick the bowl clean. Next, shrimp and Jalapeno Croquetas. I have eaten my share of the croquettes as a Spanish lover, but these were in a different league, beautifully crunchy from the outside and light, creamy and mouth. I could unload a big bowl in the session. Easily.
The Tostadas and Tacos section offers all kinds of dreamy combs. We moved to Oxtail, Chicharron, pickles onion and pineapple salsa tacos. Beautifully pillow, tasty tacos (tacos have never been so tasting), the softest onion and pineapple of the rich, lush oxt.
The last dish of the day comes from the country and sea department. Adobo’s lamb Barbaco arrived tightly wrapped in a banana leaf and soft, warm tortillas. It was a lovely Gift, and the attractive aromas fled the leaves as the lamb revealed itself. Adobo is a marinade made with chili peppers, vinegar, herbs and spices, but it does not explain what this incredible dish tastes like. You have to taste it yourself to understand what I mean.
I’m never a big dessert, but today we were convinced to taste the almond, coconut and Marenki cake (light, fluffy and delicious) charming chef Tomasz, who came out to see how his food had gone. I wanted to hug her about creating one of my best meals this year.
Each of our samples was surprising, beautiful, full of exotic and exciting flavors and in balance. And there is a lot more to try in the menu. There are also good cocktails and impressive wine selection – make sure you order sour (traditionally Peruvian).
Most importantly, leave aside preconceived concepts of these three large culinary countries aside and do not disturb Google. Just go with open mind and great appetite and enjoy Chicome’s fine dishes. It is a real adventure and a very satisfying eating experience in a wonderful, modern state with a view of water. What else could anyone ask?
Sandy Cadiz-Smith words
www.chayote.co.uk
