COYA Angel Court

The new opening is located across 4,500 sq ft on ground floor of the new 24-storey Angel Court development, a stone throws away from the uber cool new member’s club, The Ned. 

Combining the best of Peru fused with Asian influences COYA houses a bar and restaurant, with a menu devised by Executive Chef Sanjay Dwivedi.  A seasonal menu filled with light and healthy dishes that utilises Modern European cooking techniques for a new interpretation of the South American menu. 

Chef Dwivedi’s menu includes Sevela signature COYA dishes, among them Lobster Ceviche with Gazpacho and Aji Limo and Lamb, Josper fired, served with Chifa Vegetables. With the city setting an express menu is also available for those wanting to make the most of their lunch hour. 

Chef Dwivedi’s menu includes Sevela signature COYA dishes, among them Lobster Ceviche with Gazpacho and Aji Limo and Lamb, Josper fired, served with Chifa Vegetables. With the city setting an express menu is also available for those wanting to make the most of their lunch hour. 

Upon entering the restaurant guests will be greeted by the beautiful Pisco Lounge, offering comprehensive selection of  fine and rare wines and spirits, Pisco options and cocktail options inspired bob Latin American flavours.

The restaurant itself seats 170 and is designed by London-based interior design company, Sagrada. A striking interior is filled with Peruvian trinkets, art and hand made furniture, with a hand carved six seater ‘Rum Round Table’ taking centre stage. If you are celebrating a special occasion the the restaurant offers two private dining room, sitting up to 18 guests and its own private terrace. 

Most of the dishes are meant to be shared, tapas style with a large ‘starter’ selection including ceviche, tacos and sashimi (with a Peruvian twist) among the options.  The traditional Peruvian dish, ceviche, has plenty of interpretations with the lobster version a particular highlight, with large claws in gazpacho and lime.The salmon tacos come in a hard shell and garnished with tomato and avocado, small but full of flavour and beautifully presented.  Meat options include the Cerdo Bao, slow cooked pulled pork in a chipotle sauce and salsa for that kick.

Mains are divided into seafood and meat options, with the salmon a favourite, perfectly cooked and accompanied by beetroot, cucumber and mint. The Arroz Nikkei Cazuela was another highlight, a stew like Chilean Sea bass with rice, lime and chilli. Sides include Peruvian asparagus (a must), Spanish style potatoes and a rice and corn mix.

If you still have room the COYA has 6 innovative dessert options, with twists on classics as well is options which may be new to British palettes. The Mousse de Coco isa deliciousCoconut mousse with pineapple sorbet, not too sweet and with a right amount of tang.