The menu incorporates a Japanese foundation with Peruvian flavours, like their nikkei sushi which might have an unusual touch like chipotle mayo or smoked asparagus. The kitchen utilises a Josper and Parilla to achieve a smokey depth of flavour in all their food – including pineapples used for charred pineapple salsa, sticky rib marinade, and more.
The bar has an extensive cocktail menu, also with a Latin American flair, and offers 26 tequilas to knock back or sip.
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