Modern Mexican and Peruvian fusion restaurant, Chayote will open on 12 October overlooking St Katharine Dock’s stunning marina, where acclaimed Chef Tomasz Baranski will take diners on a culinary journey through the unique flavours of South America.

Named “one of the world’s top chefs” by Forbes, Chef Baranski’s remarkable career has seen him mastering Mexican, Peruvian and Spanish cuisine at prestigious and Michelin-star restaurants in Spain, Mexico and London. And thanks to 18 years’ experience in these worlds, there is nobody better placed to blend Mexican and Peruvian gastronomy with a Spanish twist, for Chayote’s exciting, all-day à la carte menu.

Menu highlights include a range of inventive tostadas, tacos and quesadillas, with fresh seafood ceviche – like the sea bass and green mango – and sharing dishes including the Lamb Barbacoa in Adoba and Banana Leaf; Iberico Pork Carnitas, Roast Chayote and Red Mole. The desserts are equally innovative in their celebration of the menu’s roots, with offerings including Spicy Chocolate Doughnuts and Chocolate Habanero Tart.

Husband and wife team, Georgy Vershinin and Susannah Hall were inspired to launch Chayote, to provide London with a luxury dining experience, marrying the best Latino flavours and textures.

They explain: “There are a host of messy, brightly-coloured street food Mexicans in London, but few provide a modern, mess-free Mexican dining experience.

“So we wanted to open a modern and comfortable Mexican restaurant, with elegance at the core of its food, interiors, wines, cocktails and service. And Chayote was born.”

Named after Mexico’s edible gourd, Chayote’s sophisticated interior reflects the rich, tropical environment of South America, with deep greens, tan browns, moody blacks, natural wood and warm, exposed brickwork. Beautiful statement lighting explodes from the ceilings of the 80-cover restaurant and the luxury velvets and leathers create a relaxed, cosy and refined dining ambience. Outside, diners can overlook the yacht marina and glittering water from Chayote’s terrace, beneath heated umbrellas.

Chayote’s Mexican, Peruvian and Spanish roots will also be explored in their cocktail menu, created by Bar Manager Clark Crown, which will feature two tequila drinks – the Chayote Margarita and a Carajillo, hot coffee cocktail. There will also be Mezcal and Pisco creations, including an aromatic and smoky Mezcal original and a Mezcal Mule with fresh flavours of ginger, mint, lime and Indian bitters.

The fine wine list has been carefully curated to pair with the dishes, using grapes from Mexican, Spanish and South American regions, including Tempranillo, Syrah, Nebbiolo, Carignan and Merlot as well as show-stopping orange wines. The team has worked hard to ensure that most of their wines are organic, bio-dynamic and natural.

Sustainability is also central to Chayote’s dining concept, from selecting B Corp certified drink brands like Pensador Mezcal and 58 & Co; to food tracking to reduce waste; reducing their carbon footprint through energy efficiency and sustainably sourced ingredients as well as Chayote’s work with local businesses to support their sustainability initiatives.

Chef Baranski’s impressive culinary CV includes work as Head Chef at Michelin-star Spanish destination, Barrafina and mastering Basque techniques to launch world-famous destinations like San Sebastian’s Donostia. So the food world is eagerly awaiting the crystallisation of his success in the best restaurants in Mexico, Spain and London at Chayote, this autumn.