A Culinary Journey Through Our Menu
Discovering Latin Flavours with Chef José Rubio-Guevara
Our menu is more than a collection of dishes — it’s a journey through Latin America’s kitchens, streets, and traditions. Chef José Rubio-Guevara celebrates the authentic flavours he grew up with and reimagines them with modern flair. Every dish is 100% naturally gluten-free and built on bold, vibrant ingredients that tell a story.
Pa’ Picar – To Nibble
These small plates are made for sharing, inspired by street food culture across Latin America.
- Deep-fried hominy corn with house spice & lime
Hominy corn is maize that’s been soaked until the kernels puff, giving them a nutty, chewy texture. Fried until crisp, then dusted with spices and fresh lime, this is a crunchy, tangy snack loved across Mexico. - Green plantain crisps with taquero guacamole
Plantains, a cousin of the banana, are a staple in Caribbean and South American cooking. We slice and fry them thin for a savoury crisp, perfect for scooping up our creamy guacamole — made in the taquero street vendor style. - Criollo corn empanadas with serrano chilli salsa
Criollo corn is one of Latin America’s oldest maize varieties. Ground into masa dough, it forms golden empanadas filled daily with rotating flavours, served with a bright and spicy serrano chilli salsa. - Crispy pork belly with arepas, guacamole & agave-sriracha glaze
Arepas are traditional Colombian corn cakes, soft yet hearty. We top them with slow-cooked pork belly and balance the richness with fresh guacamole and a sweet-spicy glaze of agave nectar and sriracha chilli.
El Mar – From the Sea
Latin America’s coasts are rich with seafood traditions, from ceviche in Peru to grilled prawns in Colombia.
- Seabass ceviche with chontaduro & ají amarillo tiger’s milk
Tiger’s milk is the citrus-based marinade that “cooks” the raw fish in ceviche. Ours blends lime juice with ají amarillo, Peru’s beloved golden chilli with a fruity, mild heat. We add chontaduro (a tropical peach palm fruit) for a subtle sweetness, balanced by crisp sweet potato chips. - Nikkei tuna tostadas with guacamole & chipotle mayo
Nikkei cuisine is where Japanese and Peruvian traditions meet. Sashimi-grade tuna is marinated lightly, then layered on crisp tostadas with creamy guacamole and smoky chipotle mayo. - Grilled tiger prawns with plantain tostones & Pacific coast salsa
Plantain tostones are double-fried slices, crunchy and golden. Paired with prawns and a Colombian coastal salsa, this dish bursts with fresh, salty-sweet notes. - Whole grilled squid with sesame salsa macha & coriander curtido
Salsa macha is a nutty, smoky Mexican sauce made with sesame and dried chillies. We serve it with squid, charred on the grill, alongside curtido — a lightly pickled slaw of onion and coriander.
La Granja – From the Farm
A celebration of Latin America’s heartland — meat dishes steeped in spice and slow cooking.
- Grilled chicken thighs with achiote & red chilli mojo
Achiote is an earthy red spice made from annatto seeds, giving chicken a smoky, peppery depth. A red chilli mojo adds heat and citrus freshness, while torched sweetcorn lends sweetness. - Seared duck breast with mole poblano & citrus-pickled fennel
Mole poblano is Mexico’s legendary sauce, a blend of chillies, nuts, and dark chocolate for rich complexity. We serve it with duck breast and tangy fennel pickled in citrus, cutting through the richness. - Cochinita pibil with roasted pineapple & habanero jam
A Yucatán classic: pork marinated in achiote and citrus, then slow-cooked until tender. Traditionally wrapped in banana leaves, we serve ours with corn tortillas, pineapple, and fiery-sweet habanero chilli jam.
La Tierra – From the Land
Chef José’s plant-based reinventions highlight the diversity of Latin produce.
- Butternut squash quinotto with pecans & parmesan
Quinoa, native to the Andes, replaces rice in this creamy risotto-style dish. Nutty pecans and shaved parmesan make it hearty and satisfying. - Roast aubergine with salsa negra & Maya hummus
Salsa negra is a smoky, spicy sauce of roasted chillies and garlic. Served over aubergine with black bean hummus inspired by Maya traditions, this is a bold vegan dish. - Golden & red beetroot with habanero crema & smoked almonds
Earthy beetroot meets the fiery kick of habanero chilli, softened with crema and finished with crunchy smoked almonds.
Sides
- Cassava chips with chipotle mayo – cassava root fries, fluffy inside and crisp outside.
- Chimichurri fries – Argentina’s famous herb sauce turned into a potato topping.
- Green herb rice with crispy onion – light and aromatic, a perfect pairing dish.
Dulces – Sweet Endings
Desserts carry Latin America’s love for maize, chocolate, and tropical fruit.
- Purple corn churros with ancho chilli chocolate
Purple corn flour gives these churros a distinctive colour and flavour, paired with a rich dipping chocolate laced with ancho chilli for warmth. - Sweet corn cake with guava compote & cheese ice cream
A comforting Latin favourite — sweet corn baked into cake, topped with tangy guava and creamy house-made cheese ice cream. - Dessert trio platter
For those who can’t decide, sample the best of our sweets in one shared plate.
Drinks & Dessert Wines
Our drinks menu celebrates Latin creativity:
- Espressini – a quinoa vodka and coffee liqueur twist on the espresso martini.
- Canelazo – Ecuador’s warming hot toddy, spiced with aguardiente.
- Te de Matusalem – rum and passionfruit iced tea, refreshing yet smooth.
For a perfect finish, try a glass of Alcyone Fortified Tannat from Uruguay — rich, velvety, and ideal with chocolate desserts.
Closing
From the crunch of hominy corn to the warmth of mole poblano and the sweetness of guava, our menu is a journey across the landscapes of Latin America. Every dish is gluten-free, many are vegetarian or vegan, and all are designed to be shared, savoured, and remembered.