COYA Spices Up The Vegan Scene With Vibrant Peruvian Dishes
by Newsdesk - Thursday January 10, 2019 2:01 pm
COYA introduces an array of plant-based dishes to their A La Carte menu
Guests can choose from a variety of starters including Celeriac tataki with cepes, hazelnuts and a aji rocoto dressing or Tofu skewers with spring onion, peppers and crispy quinoa.
For those looking for something traditionally Peruvian with an extra kick, the Ceviche de Remolacha is a vegan ceviche made from rainbow beets, chia seeds and Peruvian chilies.
COYA is renowned for their Cazuela (a traditional slow cooked dish in a cast iron pot) and Sanjay has put a unique twist on this signature dish using butternut squash, purple potatoes and an aged vegan cheese to create the perfect indulgent dish.
COYA will also offer a decadent chocolate mousse to finish, served with aquafaba meringue and blood orange sorbet. Guests can choose to have a fully plant-based meal or mix these dishes with some of COYA’s signature dishes.
All of the vegan dishes have been added to the A La Carte menu in both their Mayfair and Angel Court locations.