Coya is a members club in the centre of London with a modern Peruvian restaurant at its heart. The team’s culture is inspired by Peruvian culinary expertise and offers some amazing flavours that entice the tatse buds. The menu at COYA keeps traditional elements of Peruvian cooking alive whilst creating a contemporary cuisine and the chef and sommelier team, Kuba Czyz and Marianna Toro, that have created the menu for the Copa de Jerez are no exception.
The starter uses a traditional Peruvian menu to create Pan fried Scallops served with tiger's milk, lemongrass and coconut cream, which the sommelier matches Colosía Fino Sherry.
The main course is “Carapucra de Cedro”, a very traditional dish from Peru which is a cured pork dish where the meat has been cured for 4 days in spices such as clove and cinnamon, and then slow-cooked for 72 hours and finished in the pan. This is served with González Byass Apostoles VORS Oloroso which has some PX in the blend, making it perfect with the sweet spices and chocolate used in this wonderful pork dish.
The dessert is a classic, in Peru: Purple Corn Bread topped with Rocotto sweet chilly and a Pedro Ximenez ice cream with dried apricot. The chosen Sherry for the end of the meal is the rich East India Pedro Ximenez from Lustau.
Marianna Toro, head sommelier at Coya, admits, “I find it very exciting to pair Sherries to Peruvian food as the connection is very strong and always been between Peru and Spain. The South American wine industry started in Peru in 1531 when Spanish Conquistadors brought in grapes from Europe. I think the Peruvian cusine wonderful with sherry and that's what my customers opinion as well.“
To view the seven other menus that will compete with Coya's menu at the UK finals click here.
01 September 2016