Canberra’s most hotly anticipated restaurant launch of 2021, Inka, did not disappoint when it opened. Stepping into the Peruvian Japanese Fusion two-level wonderland was a feast for the eyes and tastebuds of local diners.
The impressive city restaurant adds a touch of cosmopolitan glamour to its home at the Glebe Park end of Bunda Street. And now there are even more ways to enjoy Inka as it continues to innovate and expand its presence in Canberra.
Inka has formed an exclusive partnership with the city’s newest premium co-working space, Work Club Global.
This latest endeavour will see Inka provide several bespoke catering options, in-house member dining, and one-off masterclasses at Work Club Global’s luxury co-working and event space, Two24 Bunda.
“This partnership represents something that has previously been missing in Canberra – a working and events space that embraces a people-first mindset,” according to Soren Trampedach, the founder and CEO of Work Club Global.
“People want more from the office than just a place to work. This unique food and beverage menu contributes to the connected ecosystem that Work Club fosters – blending elements of work, life and leisure into an unmatched experience to truly set us apart.”
The menu at Work Club Global will be peppered with Inka crowd favourites and classics showcasing Nikkei cuisine which blends Peruvian and Japanese flavours and techniques. Peru’s connections with Japan run deep.
Japanese migrants arrived in the South American nation in the late 19th century looking for jobs and farming opportunities. Many of them stayed, infusing the local cuisine featuring staple ingredients such as corn, potatoes and grains with vibrant, centuries-old food culture.
And the result is a gastronomic delight and makes for a welcome change to the usual sandwiches of a typical events menu.
I recently tried some of the Inka creations available at Work Club Global, and let me tell you, attending a conference never tasted so good!
First up was Salsa de Palta. What looks like a humble plate of chips and guacamole is the start of a transcendent experience the moment you bite into the crunchy, perfectly seasoned plantains with chunky guacamole piled high atop it.
Nikkei cuisine is heavy on seafood, and this is reflected in the menu options, offering a mouth-watering selection of fresh assorted nigiri, sashimi, maki rolls and ceviche. The Ebi Hotatekai maki rolls that hit my table were a surprising combination of delicate prawn, scallop and avocado, with assertive hints of Ryu chilli and jalapeno salsa magically blending both Japanese and Peruvian flavours.
For mains, I tried the substantial and comforting Lomo Saltado, a stir fry of thin slices of wagyu tenderloin with onion, cherry tomato and potatoes. All at once, the lomo sauce is wonderfully salty, puckery and a little bit spicy from the combination of soy sauce, vinegar, pepper and chilli. The potatoes are a wonderful vehicle to mop it all up!
Inka’s co-founder, local Canberra restaurateur Sunny Matharu, has had a busy few years at the helm of the restaurant, but he is not slowing down anytime soon.
“We have some exciting things planned for the next 12 months, which we hope will see our partnership with Work Club continue to grow. It’s an exciting time,” he says.
“Inka is more than just a restaurant – we take great pride in offering a vibrant and immersive dining experience. Work Club shares this same vision, so it was a natural fit to combine forces and create a conferencing experience like no other in Canberra.”