Nestled in the captivating St Katharine Dock’s marina, acclaimed Chef Tomasz Baranski invites diners on an extraordinary culinary odyssey, delving into the distinctive flavours of South America.
Chayote introduces a novel and distinctive flavour profile to the London gastronomic scene. The menu is succinct yet brimming with exciting and flavourful dishes that would captivate any food enthusiast. The ambiance is casual, resembling a private members lounge.
To commence our culinary journey, we selected the Mule and Sour cocktails. Both were a delightful blend of spices and traditional Latin American spirits, including mezcal and rum, enhanced by a touch of chilli spice for an added kick. Accompanying the cocktails were the Guacamole and Totopos (fried corn tortilla chips).
As a connoisseur of guacamole, I must say Chayote’s rendition was perfection – not overly smooth nor too chunky, offering a fantastic prelude to the culinary delights ahead.
Next, we indulged in the Sea Trout Tiradito with tiger’s milk and hibiscus granita. With a delightful kick, beautiful presentation, and a harmonious blend of textures, it left a lasting impression. Our exploration continued with the Sesame Yellowfin Tuna and Guajillo Cream Tostadas, and the Oxtail and Chicharron tacos – both were extraordinary. The Yellowfin Tuna tostadas had a spicy touch and a melt-in-your-mouth quality, while the Oxtail was perfectly cooked, with deep, smoky flavours and a hint of sweetness, complemented by a sour pickled onion and pineapple salsa for contrast, and fried Chicharron for a delightful crunch.
For the shared platter, we savoured the Iberico Pork Cheek Carnitas. Incredibly tender, the waitress presented a little show as she expertly pulled it apart. The dish boasted a profound flavour profile, also allowing us to experience both the red and green mole. We paired it with Salsa Verde and Pico de Gallo.
Serving the corn tortillas inside a cloth added an authentic touch, which we greatly appreciated.
It was refreshing to note that Chayote chose to forgo the traditional Churros on their dessert menu. Instead, they embraced a unique approach with Fresh Donuts accompanied by Raspberry Coulis and Spicy Chocolate. The donuts were irresistibly fresh, coated in sugar and cinnamon. The spicy chocolate, despite its name, offered just a hint of spice, allowing the richness of the dark, smooth chocolate to shine. The raspberry, presented both freeze-dried and as a Coulis, paired perfectly with the chocolate.
Chayote’s menu featured a plethora of wonderful and unique dishes, introducing the average London foodie to the enchanting and beautiful world of South American flavours.
Chef Tomasz Baransk
Named “one of the world’s top chefs” by Forbes, Chef Baranski’s remarkable career has seen him mastering Mexican, Peruvian and Spanish cuisine at prestigious and Michelin-star restaurants in Spain, Mexico and London. And thanks to 18 years’ experience in these worlds, there is nobody better placed to blend Mexican and Peruvian gastronomy with a Spanish twist, for Chayote’s exciting, all-day à la carte menu.
Chef Baranski’s impressive culinary CV includes work as Head Chef at Michelin-star Spanish destination, Barrafina and mastering Basque techniques to launch world-famous destinations like San Sebastian’s Donostia. So the food world is eagerly awaiting the crystallisation of his success in the best restaurants in Mexico, Spain and London at Chayote, this autumn.
Chayote’s Sustainability Mission
Sustainability is also central to Chayote’s dining concept, from selecting B Corp certified drink brands like Pensador Mezcal and 58 & Co; to food tracking to reduce waste; reducing their carbon footprint through energy efficiency and sustainably sourced ingredients as well as Chayote’s work with local businesses to support their sustainability initiatives.
The fine wine list has been carefully curated to pair with the dishes, using grapes from Mexican, Spanish and South American regions, including Tempranillo, Syrah, Nebbiolo, Carignan and Merlot as well as show-stopping orange wines. The team has worked hard to ensure that most of their wines are organic, bio-dynamic and natural.
