An old favorite of Peruvian cuisine, chilled natural and seasoned mashed potato mini cakes marinated with fresh lime juice, covered with Huancaina cream garnished with eggs, greens and Alfonso olives.
Fried yucca root and a trio of our favorite homemade sauces, Andean herbs sauce, Huancaina cream and Panca pepper aioli.
Marinated chargrilled beef heart skewers served over giant Andean corn and golden potatoes with our Panca pepper aioli.
Ocean and land dancing on this refreshing citrus experience with the right amount of heat. Fresh corvina marinated with lime juice, cilantro, and limo peppers served with Peruvian giant corn and glazed sweet potatoes.
Japanese influenced salmon ceviche garnished with chalaca salad, quail eggs avocado, Ikura Salmon roe, chulpe corn, and Ponzu leche de tigre.
Tender octopus carpaccio, red onions, key lime, drizzled with Alfonso olives aioli and garnished with sweet drop Peruvian peppers.
Vegan mango ceviche featuring a refreshing contrast of flavors with sweetness, citrus and heat from floral Limo peppers, garnished with sweet potatoes, onions and crispy Chulpi corn.
Andean-style roasted rack of lamb marinated with Andean herbs and spices. Served with: golden potatoes, cusco corn and onions salad and finished with a garlic double cream and huacatay salsa verde.
Spectacular Surf and turf of the most iconic haute cuisine dish of Peru, The Lomo Saltado stir-fry hanger steak, onion and tomatoes with a nice smoky finish over a shrimp tagliatelle pasta with creamy Huancaina sauce.
Amazonian arapaima magically seasoned and wrapped in plantain leaves cooked over hot coals, yucca, plantains, hearts of palm and a passion fruit-cilantro sauce.
Creamy risotto with a mix of fruits of the ocean perfumed with Andean Peppers and Herbs, garnished with parmesan and green peas.
Peruvian twist of an Italian creamy pesto with tagliatelle pasta, topped with a tender Panca pepper and Malbec braised pork belly, garnished with homemade parmesan crisps and soy glaze.
Northern style grilled duck breast perfumed with a cilantro, orange and Andean corn beer au jus, served with a side of garlic Jasmine Rice and Sarza Criolla onion salad.
A traditional serving of ceviche with fresh corvina, sweet potatoes, cusco corn, chulpe crunchy corn and onions in our refreshing leche de tigre.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food-borne illnesses.
Northern desert black Carob syrup, dark berries and spun sugar.
Alfajores shortbread cookies filled with Dulce de leche topped with tropical Squishy Squares Marshmallow and served with St. Germain and violet ice cream.
Quillabamba cacao mousse, Lucuma fruit puree, drizzled with moms spiced chocolate sauce and garnished with burnt Urubamba Eucalyptus.
Deconstructed Mango and Passionfruit pie garnished with light chantilly, dragonfruit dust and hemp oil.
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