Talented Chilean, Francisco ‘Pancho’ Castillo, packed in law school at the age of twenty-one to pursue his dream of becoming a chef. He cut his teeth Down Under at multi-award winning Attica and Quay before making a name for himself back home in Santiago as sous chef at Boragó, ranked No. 4 in Latin America. Next stop? Two Michelin-star Mugaritz in the Basque Country, but not before a fortnight of innovative, Chilean-inspired dishes like ‘chicken skin tostadas with sea urchin and salsa verde’, 'Chilean-style mackerel ceviche' and the wonderfully-named 'goat's milk cuchufli' right here at Carousel. 'El descueve'...

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