Chef at home

Luxury Dining right at your table

Spring/Summer Sample Menu

King fish ceviche: aji Amarillo tiger’s milk, avo crema, honey and orange infused sweet potato & “chalaquita”.

Causa de Atun: yellow chilli potato terrine, sliced avocado, sesame seeds, togarashi & coriander.

Beef Tartare: classic dressing, truffle oil & homemade sourdough crackers.

Black Onyx eye fillet: cooked on coals, grilled asparagus & jus. Served with seasonal leaf salad.

Dessert:

Chef’s Lemon tart.

These menus are subject to change depending on seasonal availability and should be used as a guide to indicate style and quality of food.

Spring/Summer Sample Menu

Oysters: aji Amarillo, chalaca dressing with edible flowers.

Grilled Scallops: batayaki butter

Beef tartare: classic dressing, truffle oil + homemade sourdough crackers.

King fish crudo: watermelon aguachile, cucumber & radish.

Chef’s eggplant: truffle yoghurt, toasted pinenuts, padron peppers & coriander oil.

Grilled Octopus: squid ink quinotto & anticuchera sauce.

OR

Sous vide scotch fillet: grilled asparagus, jus & chimichurri.

Served with seasonal leaf salad.

Dessert:

Chef’s Lemon tart.

These menus are subject to change depending on seasonal availability and should be used as a guide to indicate style and quality of food.