restaurant

ESPRESSO MARTINI

HUGO

Elderflower, Lime, Sparkling Wine & a touch of peppermint

TRADITIONAL PISCO SOUR

Traditional Peruvian cocktail made with pisco, lime juice, sugar, egg white and bitters.

A: Egg

PASSION FRUIT PISCO SOUR 

Made with pisco, lime juice, passion fruit, sugar, egg white and bitters.

A: Egg

BASIL & GINGER PISCO SOUR

Made with pisco, lime juice, basil, homemade ginger syrup, sugar, egg white and bitters.

A: Egg

SAKURA MARU

Vodka, sake, pineapple juice & ginger sirope 

SPICY GRANDMA

Ron, Passion Fruit, Lime, Syrup & spicy touch of Rocoto (peruvian pepper)

YAMMY TEKIRA

Tequila, Guava, Lime & Syrup

SPICY MARGARITA

Tequila, Lima, Syrup, Cointreau & spicy touch of ají limo

MOSCOW MULE

Vodka, Lima, Ginger beer & Spearmint

VERMOUTH RED

VERMOUTH WHITE

PACHARAN

WHITE ORUJO

HERBS ORUJO

SPICY EDAMAME

Soybean pods with butter & shichimi togarashi
A: Soy – sesame – dairy

THAI SHELLS (2 ud)

Prawn & scallop in red curry cream with a egg yolk lollipop served in 2 shells
A: Soybean – Crustacean – Mollusk

GYOZAS

4 Handmade prawn & gouda cheese gyozas served with yellow peruvian pepper curry & soft shell crab tempura
A: Gluten – Crustaceans – Soy – Dairy – Egg – Fish

MANAW’S SWEETBREADS

Wok-fried beef sweetbreads with yellow pepper, onion, tomato, cilantro and a spicy touch
A: Soy – Mollusk

USUZUKURI DE HAMACHI

Thin slices of Hamachi with Ponzu sauce, Teriyaki & black truffle
A: Soy – Fish

TUNA TARTAR

Seasoned Blue Fin tuna with edamame cream served with corn chips
A: Soy – Egg – Fish – Mustard – Sesame

FLAMED SCALLOPS TIRADITO

Scallops usuzukuri with poblano chili sauce, charcoal oil, coriander, salicornia & yellow pepper crisp
A: Fish – Mollusk – Celery

SPICY TIRADITO

Seabass marinated in kombu with our hot pepper sauce, yuzu mayonnaise, lumpfish roe and avocado.
A: Fish – Egg – Celery

SAKE TIRADITO

Cured Norwegian salmon slices with a passion fruit and yellow chili sauce plus sweet potato cream, crunchy cumquat and coriander oil.
A: Fish – Celery – Sesame

CAUSA ITO IKA

Citrus mashed potato base with yellow chili with squid itosukuri, Japanese mayonnaise, citrus, coriander oil, avocado cream, onion and crunchy wonton.
A: Egg – Gluten – Mustard – Mollusk – Soy

CEVICHE DE LA ABUELA

Wild white fish in yellow Peruvian pepper, leche de tigre with squid chicharrón
A: Egg – Fish – Mustard – Mollusk – Celery

CEVICHE NIKKEI

White fish marinated in Japanese leche de tigre served with tempura prawn
A: Soy – Egg – Fish – Mustard -Crustaceans – Sesame – Gluten

CALENTITO

Stir fried fish & seeafood with limeña sauce accompanied by jazmin rice.
A: Fish – Soy – Mussels – Mollusk

OCTOPUS ANTICUCHERO

Braised octopus served on smoked purple potato parmentier with anticucho sauce & criolla sauce
A: Mollusk – Dairy

GINDARA NO MISO YAKI

200g Wild black cod from the pacific marinates in sweet miso for 96hs served with torched pak choi
A: Fish – Soy – Dairy

CHILLI CRAB

Soft-shell crab served with chili sauce Singapore style (spicy)
A: Soy – Egg – Crustacean – Mollusk– Peanut

BANOFFEE

Crumbled cookie base, banana with dulce de leche, sweet whipped cream & an ice cream scoop of dulce de leche y grated chocolate on top
A: Gluten – Dairy – Egg

NIKKEI MILLEFEUILLE

Filled on one side with chocolate, white miso & tamarindo mousse, and on the other
lúcuma with mascarpone and grated coconut
A: Gluten – Dairy – Egg

TÉ MATCHA CAKE

(Gluten free) served with cold white chocolate blanco & coco soup and a ginger ice cream scoop
A: Dairy – Egg