Starters

Stone Bass Ceviche Clasico

Fish, lemon, red onion, chilli, garlic, ginger, salt, pepper, sweet potato, sweet corn, coriander, celery.

Combinado Ceviche Clasico with Jalea de Pescado.

Fish, onion, chilli, garlic, ginger, salt, pepper, sweet potato, sweet corn, coriander, celery, battered fish.

Jalea de Pescado with Rahita sauce

Fish, batter, cumin, pepper, cucumber, yogurt, red onion, potatoes, corn, parsley, garlic, lemon.

Pollo a la Brasa with Garam Masala sauce and potatoes

Chicken, cumin, vinegar, oregano, pepper, garlic, heritage potatoes, garam masala, chillies, coriander, ginger, yogurt, avocado, cherry tomatoes, lettuce.

Lamb Neck 24 hours marinated with Huacatay sauce served with Cannellini Dhal and Kachumber salad

Lamb, cumin, pepper, garlic, mint sauce, cannellini beans, yogurt, butter, heritage tomatoes, cucumber, lemon, mint.

Heritage slow roasted root vegetable Quinoto

Heritage beetroot, celeriac, courgettes, parsnip, quinoa, butter, salt, pepper, wine, parsley.

Wild mushrooms Papa Rellena with Tikka sauce

Edwards potatoes, corn flour, mushrooms, tikka paste, truffle, red onion, lemon, garlic,  vine tomatoes.

To Finish

Suspiro a la Limena

Merengue, caramel, eggs, sugar, cinnamon, mango, wine, corn flour, butter.

Lucuma Ice Cream and hot Pistachio cookie

Lucuma, milk, pistachio, flour, sugar.

Spiced Apple and Quince Crumble with Cardamom and Canela Cinnamon Custard

Apple, quince, cardamom, cinnamon, double cream, eggs, milk, sugar, flour, butter.