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APPETIZERS

  • CEVICHE LIMA 13

    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.

  • PULPO 14

    Tender octopus carpaccio, red onions, key lime, drizzled with Alfonso olives aioli and garnished with sweet drop Peruvian peppers.

  • MANGO CEVICHE 11

    Vegan mango ceviche, a fresh contrast of sweetness, citrus and heat. Heat is necessary to enjoy this dish.

  • MUSHROOMS CEVICHE 11

    Sliced Crimini and White beech mushrooms, red onions and avocado in a Parmesan Leche de tigre and andean corns.

  • CEVICHE NIKKEI 14

    Modern Peruvian-Japanese fusion salmon crudo, ponzu Leche de tigre, avocado, chalaca salad and Ikura.

  • CONCHITAS 15

    Scallops cocktail in a rocoto pepper- leche de tigre mayonnaise sauce and criolla salad served on the shell.

  • CAUSA TRIO 13

    Chilled golden potato cakes seasoned and marinated to perfection, sliced avocado. Chicken, shrimp and octopus.

  • ANTICUCHOS 14

    Marinated and chargrilled beef hearts, andean corn and golden potatoes served with panca pepper-scallions aioli.

ENTREES

  • ARROZ CON POLLO 29

    Roasted whole cornish hen over cilantro-aji amarillo rice, criolla salad and huancaina cream sauce.

  • PAICHE 29

    Amazonian arapaima magically seasoned and wrapped in plantain leaves cooked over hot coals, yucca, plantains, hearts of palm and a passion fruit-cilantro sauce.

  • QUINOTTO 33

    Creamy Quinoa risotto with a mixture of fresh seafood, Aji Amarillo and a hint of Andean herbs and queso fresco.

  • LOCRO 28

    Flavorful squash medley stew with queso fresco, perfumed with huacatay, aji Amarillo, Andean corn and crowned with a Frizzled egg and a side of jasmine rice.

  • Tallarines con Chancho 30

    Malbec - panca pepper braised Pork Belly over a Spinach and Basil Peruvian style pesto cream Tagliatelle pasta.

  • CEVICHE CLASICO 32

    A traditional serving of Ceviche with sweet potatoes, crispy chulpe corn, giant Andean corn, Leche de Tigre ... "más taipá".

  • MAR Y TIERRA 34

    Spectacular surf and turf, Lomo Saltado over tagliatelle pasta, shrimp and tossed in an Amarillo pepper Huancaina cream sauce. (Hanger steak is cooked Medium-Rare to preserve its qualities)

DESSERTS

  • ALGARROBINA CUSTARD 11

    Black carob tree sap based cream, berries and spun sugar.

  • SACRED VALLEY CACAO & EUCALIPTUS 11

    Quillabamba Cacao, lucuma fruit puree, Urubamba eucalyptus.

  • BEETS & GUAVA TRES LECHES 10

    Beet root sponge cake soaked with a delicate triple milk cream, a delicious guava sauce and cacao soil.

  • QUESO HELADO 10

    A take on the Traditional ice cream from Arequipa the white volcanic city topped with quinoa crisps and a Rocoto pepper-Strawberry coulis.

WE ARE OPEN

MONDAY TO SUNDAY

4.00PM – 8.00PM