Peruvian restaurant is the first venture for Michelin-starred chef.
Robert Ortiz, formerly Head Chef at renowned Fitzrovia restaurant Lima has launched his new restaurant, Chakana, in Birmingham.
Peruvian-born Ortiz previously worked at the Landmark Hotel in Marylebone and the Four Seasons in Canary Wharf before taking up residency as Head Chef at Lima, in London’s Fitzrovia, where he was awarded a Michelin star in 2013.
The menu showcases a range of Ceviches, from salmon, tuna and sea bass to a vegetarian option of Green and White Asparagus with Kombu and Plankton Spuma. Cod cooked ‘A La Plancha’, Prawn Chuppe with Quails Eggs and meat dishes such as Confit Suckling Pig, with Yucca Root, Majadito, and Charapita Chillies along with vegetarian options such as Andean Potato Stew with Braised Lettuce and Seaweed, complete the main course offering.
The dessert menu is made up of Peruvian favourites such as 3 Milks Flan with Algarrobina Syrup, with Pisco and Lime Meringue and the drinks menu offers an extensive wine, cocktail and spirits list, specialising in the traditional Peruvian brandy, Pisco.
The restaurant has been designed by Birmingham based interior designers, 2G Design & Build, whose previous projects include Nocturnal Animals and the Tap and Tandoor in Solihull.
The 60-cover restaurant takes its name from an ancient symbol used by indigenous Peruvian cultures – the Incan Cross. It represents the sun, land and sea, and promotes the idea of individuals living in harmony with each other and their surroundings.
2G have created a design which celebrates the earthy elements of the Chakana, with textures and colours inspired by Peruvian weaving and textiles, paired with clean white walls and matt black hardware.
The stripped-back restaurant which has been designed to convey the feel of a gallery space, will be home to both local Birmingham and Peruvian artists, with pieces available to purchase upon request.
The main restaurant offers an elevated view through to the kitchen, allowing the customer a glimpse of Robert and his chefs at work creating classic Peruvian dishes with a Michelin-starred twist.
The bar area is inspired by the element of water, providing a vibrant pop of cobalt blue. Whilst The Vault, a private dining area set within the buildings’ original bank vault, references the sun though the use of lighting, brass fittings and golden patina tables.
Robert Ortiz says, “I am thrilled to be launching my new venture in Moseley alongside a fantastic team. We are looking forward to welcoming people from Birmingham and beyond, and hope that customers will enjoy discovering the exciting and authentic menu we have worked so hard to create.”
The venture has created several 15 roles. General Manager, Anthony Trueman, formerly of Nocturnal Animals, heads up the team.