The Menu

Jumbo prawns in a vivacious leche de tigre infused with passion fruit and lime, red onion and bell peppers.

Delicate seared scallops, Peruvian choclo, sweet potato, and red onion. Crowned with a light Huancaína foam.

Tender cooked octopus, diced bell peppers, and olives in a zesty lime and smoked paprika dressing. Crispy yucca threads.

Flaky black cod, green apple matchsticks, and red onion in a vibrant citrus marinade. Topped with celery foam.

Cooked sea bass brightened by blood orange and grapefruit segments, with a hint of fresh oregano.

Sushi-grade tuna in a Japanese-Peruvian blend of soy, toasted sesame oil, ginger, and lime. Crispy quinoa.

Fresh salmon and dragon fruit, subtly cooked in a visually stunning hibiscus flower leche de tigre.

Seared Wagyu slices over crisp greens with roasted corn, black beans, cherry tomatoes, and avocado-lime dressing.

Achiote-marinated chicken, grilled pineapple, jicama, red onion, and mixed greens in a smoky chipotle vinaigrette.

Crisp romaine, shaved Parmesan, and garlic-herb crostini in our signature Caesar with roasted garlic and lime.

Grilled shrimp, calamari, and scallops over quinoa and greens with mango salsa and cilantro-lime vinaigrette.

Seared Wagyu, thinly sliced, in warm blue corn tortillas. Black truffle salsa macha.

Achiote-marinated chicken, grilled to perfection, with pickled pineapple salsa.

Slow-cooked lamb barbacoa with avocado crema and crisp radish.

Sweet grilled lobster with smoky roasted corn and chipotle aioli.

Sweet miso-glazed black cod brightened by pickled ginger and scallions. Asian-Latino fusion.

Plump prawns sautéed with chili and garlic, with mango-avocado salsa.

Slow-smoked pulled beef in chipotle sauce with Oaxaca cheese and caramelized onions.

Achiote-pulled chicken with crisp jicama and orange slaw.

Flaky seabass on forbidden rice in a coconut-saffron moqueca sauce.

Jumbo scallops and lobster tail atop a creamy Aji Amarillo risotto.

Three colossal prawns with sweet-and-fiery mango-habanero glaze. Coconut rice.

Buttery black cod with tomatillo-avocado salsa and grilled asparagus.

Charred octopus with earthy Panca chili mojo and crispy fingerling potatoes.

Exceptional Wagyu Ribeye, grilled to perfection, with roasted red pepper chimichurri and yucca gratin.

Tender lamb rack with cilantro-mint chimichurri and velvety cauliflower puree.

Fork-tender short ribs in plantain-fig mole over creamy polenta.

Wagyu Tenderloin finished with porcini mushroom reduction. Truffled yucca fries.

Cilantro rice crowned with grilled sliced steak. Cuban Mojo Criollo and crispy tostones.

Saffron-infused rice with shredded chicken, peas, and pimentos, topped with grilled chicken breast. Sweet plantains.

Saffron and aji panca rice topped with grilled prawns, calamari, and scallops.

Rice simmered in lamb broth, crowned with slow-cooked lamb chunks. Mint-cilantro chutney.

Comforting rice topped with chicken stewed with potatoes, carrots, and traditional spices.

Airy sponge cake cloud, trio of milks, meringue, fresh berries, and passion fruit caviar. Edible orchid.

Crispy golden churros with smoked chocolate ganache and dulce de leche foam.

Puff pastry pockets of guava paste and creamy cheese with hibiscus glaze. Coconut ice cream.

Light mousse balancing avocado and lime, with pistachio crumble and candied chili threads.

Sweet sticky rice and mango in a delicate spring roll. Coconut-lime sorbet. Asian-Latin fusion.