George Shaw may have proclaimed that ‘there is no love sincerer than the love of food’ but Morena’s head chef Alejandro Saravia turned words into fact, sealing his passion of true authentic Peruvian food into each of his Andean dishes. 

Co-owning and creating the menu behind Sydney’s first Peruvian restaurant, Mr Saravia has closed the gap between Australia and South America, keeping Sydney-siders’ taste buds dancing with his unique blend of Aussie staples and Peruvian spices.

Creating each dish with fresh produce, lunch starts with the Andean Garden. A vegetable based entre’ accompanied with three types of South America’s world famous staple, potatoes.

A soft surprise at first touch, the blend of Desiree potato and huacatay gnocchi serves as a true culinary treat to the senses while the finely chopped heirloom carrots, royal blue potatoes and broad beans quench flavours of familiarity.

Moving onto the mains, the Chef presented an Australian favourite blended with a traditional Peruvian sauce.

Although, usually one to avoid red meat, any hesitation regarding the Grill Grange beef fillet was quickly dispelled after the AMAZING first bite.

Served with hand cut fries and green beans, what appeared to be a true Aussie dish was turned Latin by the delicious, cheese based, Huancaina Sauce.

Fittingly when it came time for dessert, the design of my meal matched my face; a big smiley face.

Ordering the Clasico de Arroz con Leche y Maiz morado (caramelised rice pudding), complemented with purple corn jelly and semidried berries, dessert was absolutely sensational.

Like a child on Christmas day, my eyes widened with each spoonful and it served as a great way to end a delicious meal.

So next time you are in Surry Hills or planning a weekend outing in Sydney add Morena to your list and let Mr Saravia take you on a journey where dining is not only an experience but a dip into Peru, its culture and its flavours.

Main feature box picture credited to facebook.com/morenasydney.