The restaurant is a partnership between Argentinian restaurateur Diego D’Alvia (Rex and La Morocha in Buenos Aires), and Italian-born chef Matto Gritti. Dine on 'nomadic-inspired' Latin fusion cuisine, paying particular homage to Andean culture. The design for Wayku (named after a city in the part of the Peruvian Amazon) intends to give diners the feeling of being in a soulful space with natural elements of stone, wood and greenry - inspired by the Andean mountain range. There's also a mural depicting the sacred animals that make up the Inca trilogy and an authentic totem in the outdoor patio.
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The Phantom Ceviche with vegetable pickles and seasonal gazpacho “De Tigre” served on dry ice; grilled lettuce on avocado aioli with crunchie pistachios; Octopus in The Coral Reef on black aubergine with potatoes and beetroot and bone-in short rib on mashed peas with beet sprouts and wasabi.
La Flor Blanca with vodka, blanch coriander, lime and sparkling water; the Serpent King with London dry gin, celery extract, Sicilian lemon and Prosecco; the Latin Lover served with aged rum, white vermouth, pecan honey and Aztec chocolate bitters.