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!
Here Is Some More Great