Mussels topped with onion, fresh coriander, yellow tiger milk with citrusy notes, cancha and fresh Peruvian white corn (S)

Nikkei style salmon tartar with shari rice, yellow chilli emulsion, crispy tempura, chalaquita and wasabi (S,D,G)

Peruvian guacamole with roasted avocado emulsion, served with homemade Andean potato chips (S,D,G)

Cured salmon with red berries and rocoto tiger's milk emulsion and quinoa pops (S)

Homemade dough filled with corn and cheese, served with uchucuta sauce on the side (V.G,D,N)

Mayura beef tenderloin with anticuchera sauce, cooked over charcoal and wood in open fire with Peruvian herbs emulsion and crispy corn crumble (G,D)

Prawn tail, guacamole with yellow chilli and burnt sauce, topped with fresh herbs and criolla (S,D)

Marinated crispy fried corn-fed chicken breast with Peruvian chilli pepper sauce and sesame seeds (G,D)

48h slow-cooked short rib served with Asian coleslaw, pickled radish and peanut crumble, topped with panka chilli bbq sauce, fresh coriander and fried sweet potato (N,G,D)

Fresh catch of the day usuzukuri with truffled yuzu rocoto ponzu sauce, puffed quinoa, wasabi and yuzu gel, gari chalaquita with coriander and amazonian pachikay (S)

Green crispy rice with seco brisket stew, carrots and passion fruit gel, loche confit and sarsa sauce (G,D)

Fried baby squid coated with light crispy batter, topped with lemon zest and gochujang sauce (S,G,D)

Homemade mix of crispy potato, sweet potato and banana crisps (V)