Pachamama East already does a weekend brunch menu but now the restaurant has got into the roast game, putting a Peruvian twist on the British staple. You can kick off with their regular snacks selection, including Sichuan fried chicken, padron peppers and pork belly chicarrones, before moving onto the roasts. There’s spring chicken, lamb leg and beef rump on offer, plus a market fish and romanesco for the vegans, and each option is marinated for ten hours in a Peruvian paste made from ginger, garlic, bay leaves, panca peppers, rocoto, cumin, achiote seeds and honey. This left the beef super tender and added an extra savouriness to the meat, and you get four thick slices to tuck into so come hungry. All the roasts come with sprouting broccoli, roasted carrots, smoked potatoes, Yorkshire pudding and gravy, and you can add another nod to South America with aji verde (a citrusy green sauce) on the side – you’ll need the extra as there’s not quite enough gravy for the plate. Afterwards it’s back to the regular dessert menu, meaning you can round off your Sunday with the excellent Peruvian chocolate an quinoa ice cream, which tastes those chocolate cornflake cakes you used to make as a kid, only way fancier.
