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Crunchy shrimp with Nikkei sticky sauce, peanuts and scallions
Golden potato and avocado, topped with octopus.
Scallops in a leche de tigre sauce and chalaquita served on asian spoons
Steamed edamame tossed in sesame oil and japanese spices
Shrimp siu mai in a ponzu broth topped with Recoto sauce and sesame seeds
Crunchy shrimp, calamari and octopus topped with criolla salad
Octopus, crab, japanese cucumbers , seaweed and sesame seeds
Mixed greens, cherry tomatoes, onions and carrots tossed with ginger dressing
Wakame salad with octopus and crab topped with recoto vinaigrette
Creamy prawn bisque topped with a fried egg and a steamed prawn
Traditional miso soup with wakame and tofu
Local fish, leche de tigre, cancha and sweet potato
Local fish, octopus and shrimp in our award winning leche de tigre
Local fish in a creamy leche de tigre finished with avocado, capers and aji limo
Ahi, avocado and red onion with our ponzu leche de tigre topped with daikon
Selection of our most popular ceviches (apaltado, port and nikkei ahi)
Selection of seasonal vegetables in leche de tigre served with andean corn and cancha
Thin sliced octopus with a drizzle of creamy black olive sauce
Snapper in a ponzu sauce with aji limo and leche de tigre topped with a daikon salad
Hamachi slices in a ponzu sauce, leche de tigre and avocado tare dots
Ahi and leche de tigre topped with black tobiko and acevichado sauce
King Salmon slices in Pacific Gold sauce with avocado and mixed greens
Tako with black olive aioli
Uni topped with chalaquita
Ahi with aji limo, and toasted sesame seeds
Scallops with acevichado sauce and drops of lime
Seasonal wild mushrooms finished with truffle olive oil
Tuna nigiri topped with torched foi gras
Ebi shrimp nigiri topped with crab salad and torched recoto sauce
Hokkaido scallops torched with garlic butter and truffle oil
King salmon with torched lilikoi sauce
Fine cut of prime filet of beef, seared and topped with lomo saltado sauce
MP
Crab salad, tempura flakes, avocado and masago, topped with tuna tartar
Seasonal vegetables with a drizzle of ginger dressing
Tempura shrimp, avocado, crab salad topped with torched ono
Tempura shrimp, and avocado topped with slices of ahi and sweet potato strings
Shrimp tempura, avocado and cucumber topped with ono and leche de tigre
Crab salad, avocado and cucumber topped with torched parmesan scallops
Tuna, salmon, hamachi and cucumber topped with wasabi mayo and eel sauce
Soft shell crab, asparagus and avocado
Crab meat, shrimp tempura, avocado and unagi
Lightly battered chicken, avocado, golf sauce, butter lettuce on a brioche bun
Lightly battered fish of the day, avocado, butter lettuce, criolla onions and golf sauce on a brioche bun
1/4lb sirloin burger, cheddar cheese, butter lettuce, chef’s burger sauce on a brioche bun
Fish of the day, guacamole, recoto sauce, and criolla onions, topped with mango salsa
Shrimp, scallops and calamari all blended with a creamy nikkei rice topped with our fish of the day and criolla onions
Fish of the day on top of shrimp, calamari and scallops, cooked in a Peruvian peppers and tomatoes based creamy sauce
10 oz NY steak served with truffle fries
A traditional Peruvian dish. Sautéed sirloin steak made wok style with onions, tomatoes and then mixed in with fires
Tempura battered fish of the day served with freinch fries and tartar sauce
panko crusted with fries
lightly battered fish of the day
sirloin burger with fries
Kiwi, lime juice, lip sip garede and soda water
Calamansi, lemon juice, honey and ginger beer
Ube syrup, coconut cream, pineapple juice and matcha foam
shiso, lime juice, cucumber mint syrup finished with cucumber slices
Martini Rossi Vibrante, fresh mandarine juice and Prosecco alcohol removed
Martini & Rossi Aperitivo Vibrante, Pineapple, Citrus, Sugarcane Dane
Martini & Rossi Aperitivo Floreal, Seedlip grove, Fever Tree Lime and yuzu
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