TASTING MENUS
The Arrival
Where Peruvian warm waters meet earth and smoke. Crab drawn gently into coconut and coriander. Accompanied by Chilean spiced Chicken
Before the Pacific
Oyster and Tuna. Citrus, salt and fire. A moment of brightness, acid & balance.
Coming Together
Grains from Colombia and Chile. Butter cultured and fruits preserved in time.
Nikkei
Japan meets Peru with Sashimi Akami, Leche De Tigre, sweet potato & Canchas.
Andes to Atlantic
Pan-seared cod cheeks, cassava and sweet leek, Chimichurri–lemon espuma, and aji amarillo.
The Highlands
Rocoto traditions. Patagonian lamb, Pork and spice held in heat. Balanced by Coconut and lime.
Asado
Fire, distance, and open land. Beef cooked slowly over embers.Cassava, herbs, Provoleta.
Japanese A5 Wagyu
£60 booked in advance / £80 on the night
The Balance
Cool Chilean Lime to reawaken the palate.
Cacao
Darkness and depth. Ecuadorian chocolate, raw cacao, caramelised milk. Creme fraîche snow. Bitter & sweet.
Petit Fours
Small memories to carry with you,
long after the Journey ends.
TASTING MENUS
The Arrival
Where Peruvian warm waters meet earth and smoke. Crab drawn gently into coconut and coriander.Accompanied by Chilean spiced Chicken
Savoury King crab, & Coconut broth
Citric salad
Aji Chicken ‘Taco’
Before the Pacific
Oyster and Tuna. Citrus, salt and fire. A moment of brightness, acid & balance.
Oyster and Scallop Ceviche
Nikkei Tuna
Coming Together
Grains from Colombia and Chile. Butter cultured and fruits preserved in time.
Argentian & Bolivian Bread selection, Chicken & Pedro Ximenez parfait, Assioto dairy Butter, exotic preserved fruit
The Highlands
Rocoto traditions. Pork and spice held in heat. Balanced by Coconut and lime.
Started over flame and Slow cooked. Chorizo, Patagonian Lamb shoulder, Ham Hock, Aji Amarillo, accompanied by Roasted garlic veloute
Asado
Fire, distance, and open land. Beef cooked slowly over embers.Cassava, herbs, Provoleta.
BBQ Prime Argentinian steak, Chimichurri, Provoleta, charred corn.
Cacao
Darkness and depth. Ecuadorian chocolate, raw cacao, caramelised milk. Bitter & sweet
Ecuadorian Chocolate Marquis, cacao tuile, Creme Fraische snow, Venezuelan Diplomatico Reserva Rum Caramel.
Petit Fours
Small memories to carry with you, long after the map ends.
Dulce De Leche Alfajores
Exotic Pate de fruit
The Arrival
Where Peruvian warm waters meet earth and smoke. Crab drawn gently into coconut and coriander.Accompanied by Chilean spiced Chicken
Savoury King crab, & Coconut broth
Citric salad
Aji Chicken ‘Taco’
Before the Pacific
Oyster and Tuna. Citrus, salt and fire. A moment of brightness, acid & balance.
Oyster and Scallop Ceviche
Nikkei Tuna
Coming Together
Grains from Colombia and Chile. Butter cultured and fruits preserved in time.
Argentian & Bolivian Bread selection, Chicken & Pedro Ximenez parfait, Assioto dairy Butter, exotic preserved fruit
The Highlands
Rocoto traditions. Pork and spice held in heat. Balanced by Coconut and lime.
Started over flame and Slow cooked. Chorizo, Patagonian Lamb shoulder, Ham Hock, Aji Amarillo, accompanied by Roasted garlic veloute
Asado
Fire, distance, and open land. Beef cooked slowly over embers.Cassava, herbs, Provoleta.
BBQ Prime Argentinian steak, Chimichurri, Provoleta, charred corn.
Cacao
Darkness and depth. Ecuadorian chocolate, raw cacao, caramelised milk. Bitter & sweet
Ecuadorian Chocolate Marquis, cacao tuile, Creme Fraische snow, Venezuelan Diplomatico Reserva Rum Caramel.
Petit Fours
Small memories to carry with you, long after the map ends.
Dulce De Leche Alfajores
Exotic Pate de fruit
Ready to Begin Your Journey?
Experience the flavours, memories, and stories that define our restaurant.