The look and feel is “Nouveau Rustic”: finely-made tableware paired with artisan curios, woven wall hangings, and charmingly attentive staff. The brunch crowd start by choosing their poison: emoliente – toasted barley, linseed, plantain leaf, horsetail tincture, alfalfa sprouts and quince – for a health kick; or, for something that packs more of a Latino punch, ‘Inkafe’, a mix of coffee-infused pisco, pomegranate and berries. Andina is keenly paying homage to Peruvian Soul Food and the “Full Peruvian” – two fried eggs, confit pork chicharron, potato rosti, wild mushrooms, grilled tomato, avocado and toast – certainly warms the cockles. Although originally peasant food, there is a generous dose of elegance involved in these dishes and the Choclo Corn Cake – a giant corn and fresco cheese savoury cake, poached egg, avocado, salsa criolla – is daintily presented with a swirl of Huancaina sweet-sour sauce. Pumpkin doughnuts with vanilla ice cream, purple corn syrup and chocolate fudge is so moreish you’ll be begging for the recipe. Que rico, as they say in Peru!