Flying in from Patagonia, via Barcelona and en route to Peru, chef Sebastian Mazzola and sommelière Sussie Villarico land in Marylebone on a mission to explore the world, one country at a time, armed only with sharp knives, starched aprons and a passion for sharing the thing they love the most: incredible cooking.
With years of experience between them perfecting their crafts at the likes of Nimb, Noma, Geranium, El Bulli, 41° and Pakta, the pair will be bringing their heart, soul and sense of adventure to Carousel for one week only.
Shellfish and seaweed Chilcano soup with mussels and chalaca sauce
Scallop and cucumber tiradito with yuzu “leche de tigre”
Teriyaki braised pancetta with Jerusalem artichoke pure and sautéed pak choi
Citrus fruit ceviche, lychees sorbet, lime-yoghurt sponge cake and black sesame