The chef at Charango incorporates native vegetables, fruit and fish in an innovative manner. Go with the Para Picar dish – which is edamame and prawn tostados beautifully paired with Boschendal Brut Rosé.
If not choosing a dirt-rubbed tuna taco with guacamole, wasabi, red cabbage and miso mayo, then the shredded beef taco is a good choice. The tacos are soft and form the perfect casing for the juicy, salty beef. Off the Peruvian charcoal grill, try the lamb churrasco cutlets, cooked to perfection and served with tasty oregano-rubbed baby potatoes, chimichurri, spring onion and a touch of chilli.
The dish named Langostinos Con Platay Limon is stunning – the langoustines and prawns are delicately prepared with fresh flavours of lime, chilli, coriander and garlic, all served with creamy avocados. On the sides menu, the burnt corn on the cob is served with a Moorish yoghurt and melted butter topping with a delicate spice flavour.
Don’t miss out on dessert. The dessert tacos are crisp and served with a light and smooth Valrhona Peruvian chocolate mousse. The popping candy, chocolate pearls and seasonal berries cut through the richness of the dessert.
The picarones are great on a cold winter night. The sweet potato doughnuts are warm, crisp on the outside and fluffy and light on the inside. The dulce de leche is sweet, sticky and smooth at the same time – utter yumminess!
The menu also offers a selection of snacks such as taco sliders, ceviche sliders, prawn tostados and many more.
They have a good selection of MCC, Champagne, white and red wine, rosé, beers and ciders. Try the Charango lager or the non-alcoholic cocktails. The Peruvian classic cocktails are interesting. There’s the Chilcano, which is made of Pisco and lime on ice, charged with ginger ale and bitters. Charango also offers a wider selection of cocktails, like the Lima Royal – golden bubbly with floral notes, Pisco and sake.
Well-informed and friendly. Relaxed and professional.
Located in a buzzing culinary strip in Bree street, this sophisticated Peruvian restaurant is modern with some brick walls. It has an earthy feel with copper touches and South African mural art by Faith47.
This is a must-visit.
Peruvian cuisine needed a few attempts before Cape Town was ready to embrace it with gusto. Charango has scored the jackpot with the ideal venue in a busy part of Bree Street, killer design and an unfussy Peruvian-based menu of crowd-pleasers. Not to mention a vibrant bar with the apt signage “Pisco” in lights – the after-work crowd have been drawn to it like bees to the honey pot. You may be tempted to snack on a tub of sweet potato fries with burnt orange mayo while ordering. Rather opt for the flavourful and lighter dirt-rubbed tuna tacos and the spicy, zingy ceviche, made in the classic Peruvian style with a little sweet potato and corn on the side. Tiradito reflects the Japanese influence in Peru, with the raw fish cut Carpaccio-style, served in a spicy dressing. Charango does a pretty decent version.
The Churasco sirloin with chimichurri, the tender lamb loin with a red chilli pepper sauce, and the succulent brined and barbequed pork belly are all excellent choices for the main and perfect to share. Pair it with the refreshing courgette, cucumber ribbons and chilli. It’s slim pickings for vegetarians overall.
Keep room for the fairly authentic picarones – feather-light deep-fried doughnuts made from sweet potato.
Pisco, the Peruvian brandy made from grape wine, is the order of the day. Try the rose and cardamom pisco sours or the orange and buchu one. There’s even one with rooibos. A decent wine list, but availability can be erratic, as can the coffee machine.
Service is prompt and friendly but can lag at times.
Charango boasts the furnishings and artwork of a restaurant that can easily be placed amongst the trendiest in London. Burnished copper tones catch the light in a space that gets rowdy most nights.
The best seat for two is in the tiny booth at the window. There’s a small bar menu if you arrive between lunch and dinner service.
Eat Out reviewers dine anonymously and pay for their meals in full. Click here to read our editorial policy.