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| Peruvian Chef Alejandro Saravia goes back to his roots with a 6 course degustation menu of modern Peruvian cuisine. Savour local and exotic ingredients blended to create a delicious sensory experience. | |
| Amuse bouche | |
| Peruvian ceviche w/ pink snapper, cancha & caramelised sweet potato
Pulenta Estate Sauvignon Blanc 2011, Mendoza, Argentina |
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| Peruvian style green tamal w/ confit duck maryland and eshallot & coriander salsa.
Plantagenet Chardonay 2008, Crystal Brook, Western Australia |
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| Pan fried Barramundi fillet, sauté baby spinach, papa seca, peanuts, green beans & chalaca salsa
Rio Mendoza Estate Malbec 2009, Mendoza, Argentina |
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| Grass fed charcoal beef striploin served lomo saltado style w/ baked Peruvian yellow potatoes & huancaina sauce
Hollick Tempranillo, Coonawarra, SA |
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| Tres leches, Peruvian three milk cake w/ incaberry compote
Emoliente, Morena, Surry Hills. NSW |
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| Degustation Menu | 110 |
| Including matching wines | 140 |
| Ceviche Peruano – Peruvian ceviche w/ pink snapper, cancha & caramelised sweet potato | 20 |
| Tiradito de Corbina – Peruvian style sashimi of cobia, crispy rice noodles, garlic flakes & rocoto dressing | 20 |
| Ensalada de Pulpo al olivo – Braised Western Australia octopus tentacles, seared scallops, asparagus, comari peppers w/ olive paint | 25 |
| Carpaccio de Alpaca – Thinly sliced Alpaca backstrap, golden beetroot & avocado puree w/ passionfruit & Aji mirasol dressing served w/ homemade rice crackers | 20 |
| Andean garden – Désirée potato & huacatay gnocchi, poached royal blue potato & kestrel potato crisps on lima bean purée w/ Quinoa soil, broad bean & heirloom carrots | 18 |
| Tamal verde – Peruvian style green tamal w/ confit duck maryland and eshallot & coriander salsa | 25 |
| Camarones a la Piedra – Pisco flambé Queensland king prawns, aji amarillo & panca sauce w/ cucumber mint salad | 24 |
| Anticucho de Corazón – 24hr cooked calf heart w/ crash kipfler potatoes, Andean corn served w/ chimichurri | 20 |
| Barramundi a la Criolla – Pan fried Barramundi fillet, sauté baby spinach, papa seca, peanuts, green beans & chalaca salsa | 28 |
| Escabeche de Pato – Duck breast marinated in Annatto seeds & Aji mirasol pepper, served w/ caramelised sweet potato & orange purée w/ pickled globe onions & dried black olives | 30 |
| Lomo saltado a lo Morena – 300 gr. grass fed charcoal beef striploin served lomo saltado style w/ baked Peruvian yellow potatoes & huancaina sauce | 34 |
| Chuleta de Alpaca – Seared Alpaca cutlets w/ northern Peruvian style rice, pea puree, roasted capsicum petals served w/ Malagueta and sage jus | 38 |
| Trigo Andino – Andean style barley w/ queso fresco, baby peas & heirloom carrots | 28 |
| Trucha Amazonica – Smoked river trout fillet w/ cassava croquette, cashew nut mousse, kiss peppers, heart of palm, pickled radish & crispy plantain | 34 |
| Solterito Salad, Andean homemade cheese, dry olives, corn, poached cherry tomatoes w/ an aji amarillo dressing | 8 |
| Green leaf salad w/ lemon dressing | 7 |
| Hand cut potato chips served w/ huancaina & ocopa sauce | 12 |
| Milhojas – Thin layer of crispy pastry filled with a creamy rice mousse w/ cinnamon parfait & strawberry salad | 15 |
| Chocolate y Naranja – Ecuadorian chocolate & cheese dumplings served w/ candied blood orange & blood orange consommé | 15 |
| Tres Leches – Traditional Latin American sponge cake soaked in three kinds of milk, served w/ roasted pineapple ice cream | 15 |
| Marshmallow de Incaberry – Incaberry marshmallow, strawberry gel, purple corn jelly, incaberry dust w/ white chocolate mousse | 15 |
| Crocante de Pecanas – Pecan snaps stuffed w/ chocolate mousse served w/ dark chocolate and rocoto ice cream | 15 |
| Dessert Tasting Plate – Selection of desserts to share | 28 |