CHEF'S TASTING MENU

CHEF’S 5 COURSE TASTING MENU $ 183 mil
with wine pairing $ 243 mil

 

CHEF’S 7 COURSE TASTING MENU $ 203 mil
with wine pairing $ 273 mil

APPETIZERS

ENSALADA CARMEN $ 33 mil
Del Campo farms mixed baby lettuces, citrus, fresh hearts of palm from Putumayo, mango, toasted quinoa, Amazonian araza vinaigrette

PLAYA BLANCA $ 37 mil
octopus, rock shrimp & white fish ceviche, fermented coconut tiger’s milk, edible sand, coconut rum sea foam, red caviar, cilantro

LANGOSTA $ 44 mil
brown butter seared local lobster, garam masala spice, charcoal roasted cauliflower & saffron purée, tatsoi, citrus vinaigrette

CANGREJO $ 38 mil
centolla crab salad, Caribbean vadouvan, avocado, puffed masa, crab dashi, black pearls, mandarin orange & ginger

CEVICHE LAMINADO $ 34 mil
fish of the day, corozo costeño tiger’s milk, compressed cucumber, shio kombu, Amazonian copoazú, coconut smoke

 

PULPO $ 41 mil
plancha seared octopus, roasted garlic polenta, pistachio mole, brown butter ponzu, pickled aromatics, chorizo salt

CARPACCIO $ 35 mil
21-day dry aged NY strip, tonka bean aioli, 24- month Parmigano Reggiano, hog plum vinaigrette, watercress, yuca flatbread from Córdoba, “masala” criolla

BANH MÍ DE CERDO $ 31 mil
Vietnamese style pork belly sandwich, grilled ciabatta, Asian BBQ, spicy aioli, cilantro & carrot salad, peanut mint vinaigrette

CARIMAÑOLAS $ 43 mil
yuca & achiote croquette, liquid foie gras & black truffle center, seasonal fruit bigarade, Caribbean crème fraîche

ATOLLADO $ 39 mil
creamy rice with shellfish bisque, rock shrimp, black clams, pork belly, petit pois salad, tamarind vinaigrette, hogao

ENTREES

PEZ NEGRO $ 59 mil
fish of the day sautéed in black olive oil, palm flour, Caribbean crème fraîche, Andean potato & black truffle ravioli, cognac & fermented strawberry sauce, watercress

PARGO PLATERO $ 55 mil
pan seared Caribbean snapper, fermented pineapple & cachaça butter, yellow curry, Colombian coastal yam, black tempura banana, lychee chimichurri, cilantro

de BAHÍA SOLANO $ 56 mil
green plantain crusted fish of the day, coconut rice risotto, lulo sauce, fresh hearts of palm from Putumayo, coriander vinaigrette, coconut “patacón”

"NO ME LLAMES CAZUELA" $ 63 mil
citrus butter poached prawns, rock shrimp chorizo & “morcilla”, black clams, Caribbean vindaloo, fariña brioche, seaweed & cilantro chimichurri, edamame, crispy onions

 

PATO $ 67 mil
duck: confit leg, spiced chorizo & 7-day dry aged magret, broccoli crémeux, roasted oyster mushrooms, black quinoa, mizunas, duck & corozo costeño jus

CERDO 2 VECES $ 53 mil
12-hour pork belly & milk braised tenderloin glazed in tamarind & palm sugar, Andean tubers, Peruvian sweet potato purée, garlicky green beans, spiced pork sauce

LOMO FINO $ 54 mil
cast iron seared beef tenderloin, bone marrow & 24-month Parmigiano Reggiano crust, Andean potato, Caribbean crème fraîche & wild mushroom gratin, braised swiss chard, sauce bordelaise

RISOTTO DE POSTA $ 55 mil
Cartagena-style braised beef belly, cola & spice reduction, baby carrots glazed in their juices, Asian peas

DESSERTS

CHOCOLATE TURRON $ 18 mil
Colombian chocolate, chocolate soil, coconut lime ice cream, Amazonian copoazú espuma

COROZOS & CREAM $ 18 mil
chilled corozo soup, condensed milk ice cream, angel food cake, lychee purée, spearmint

TROPICAL $ 18 mil
Brazil nut "crumble", corozo & lychee caviar, mandarin orange & lemongrass sorbet, açai gel, araZa espuma

 

MAUI $ 21 mil
macadamia nut financier covered in 70% cacao ganache, coconut cloud, honey & lavander ice cream, rum caramelized pineapple

ICE CREAM TASTING $ 29 mil
sample of five home-made seasonal ice creams

BOCADILLO $ 18 mil
candied guava ice cream, camembert espuma, sweet plantain tuille