APPETIZER / HOT
Shrimp in Coconut Sauce.COP 65
Shrimps in pacific-style coconut stew sauce with coriender and coconut mayonnaise, coastal whey, fresh coriander, red onion and sweet chili; served on green fried plantain (3 units
Crispy Octopus.COP 71
Crackled octopus tentacles with coastal whey and peach palm fruit chili; served on green fried plantain (3 units).
Pork Crackling with Ceviche Sauce .COP 65
Pork Belly Crispy with mashed avocado and sweet colored creole chili; served on green fried plantain(3 units).
Salmon croquettesCOP 37
Fresh salmon croquettes with creamy béchamel and Grana Padano cheese, served with fresh orange segments and yellow chili sauce (3 units).
APPETIZER / COLD
Mini egg-stuffed arepas.COP 30
Cesar's coastal recipe, made with corn and filled with egg with coastal whey (3 units).
Shrimp “Carimañolas”COP 34
Yaneidi´ s caribbean coastal recipe, cassava base, filled with shrimp with coastal whey (3 units).
Crab “Carimañolas”COP 34
Cassava base, filled with crab, coconut and pineapple with coastal whey (3 units).
CEVICHES
All ceviches are served with house-made crisps
Ceviche trilogyCOP 70
A selection of three ceviches: shrimp, fresh fish, and crispy pork belly, with balanced citrus and fresh notes.
Shrimp cevicheCOP 63
Shrimp served with a citrus marinade, Colombian coastal sour cream, coriander, pickled Ocaña onions, roasted pineapple and tajine.
Fresh fish ceviche COP 61
Fresh fish served with a citrus marinade made from fish fumet, coconut milk, lime, vegetables, and chili.
Crispy pork belly cevicheCOP 60
Meaty crispy pork belly served in a citrus marinade with lime, red onion, and fresh coriander, balanced with the sweetness of mango and a touch of achiote oil.
Vegetable cevicheCOP 43
Garden-fresh vegetables served in leche de tigre marinated with ginger, sesame oil, cilantro, and lime juice.
SOUPS
Seafood Casserole.COP 90
Coconut stew base with peach palm fruit and rooftop herbs, seafood mixture, chalaquita and coriander, sweet pepper with coconut rice, fried platain, avocado, roasted lemon and fried cassava.
Traditional Ajiaco Soup.COP 43
Potato base with shredded chicken, avocado, milk cream, rice and capers.
SPECIALTIES
Angus Cartagenera Beef.COP 80
Traditional recipe from Colombian Caribbean with tamarind and spices sauce, coconut rice, sweet plantain with cherry toma
Salmon and Boronia.COP 80
Grilled salmon fillet over a Boronia bed (mash of ride plantain, eggplant, sour cream and traditional onion and tomato sauce), passion fruit and mango sauce, crunchy corn, fresh palm heart, radish, spinach and avocado
Beach Snapper.COP 125
Fresh snapper cracklings breaded in coconut; served with sweet bell pepper chalaquitas, mandarin lime tatemado, fermented rocoto mayonnaise, coconut rice, plantain and avocado.
Pacific ` s curry.COP 125
Prawns and green mussel in pacific yellow curry made from peach palm fruit and spices, white coconut rice, palm hearts, cassava bread, bean sprouts and toasted sesame seeds.
Seafood Rice Broth.COP 75
Rice cooked in coconut stew sauce, seafood mixture, cashew, sweet pepper “chalaquita” , sour cream, fried platain and avocado.
Wild Mushrooms Risotto.
Arborio rice cooked in shiitake water with a mixture of wild mushrooms and pecorino cheese.
Coastal Poke.
Coconut rice, sweet plantain, fresh cubed mango, breaded shrimp; avocado and yellow chili mayonnaise.
Creole Grilled Chicken.COP 90
Creole chicken confit in pork grease, smoked grilled Andean crunchy tubers, green oil and native crispy potatoes.
Short Ribs Angus.COP 120
Slow-cooked beef ribs in a coffee sauce, creamy mashed cassava with cheese, cob, roasted onions, braised baby leeks and radish.
Beef Burger.COP 70
Bacon, onion jam, lettuce, tomato and cheese; in brioche bread with guava BBQ. Served with french fries.
Pork Choripan.COP 50
Argentine chorizo, crust bread with gratin cheese, chimichurri sauce served with french fries.
EMBER AND WOOD
Rib Eye Black Angus 300Gr.COP 135
Baby Beef 250Gr.COP 90
Rib Eye 300Gr.COP 125
New York CAB (USA) 350Gr.COP 130
PicanhaCOP 140
Striploin Steak 300Gr.COP 115
Beef skirt steak 250Gr.COP 133
Fresh fish250Gr.COP 86
Pork rib eye 350Gr aprox.COP 81
Grilled chicken 500Gr.COP 73
Choose between our sides, each one available for $19.000 COP.
Mash potato au gratin.COP 18
Mini OKA salad.COP 18
French fries with parmesan and truffle.COP 18
Fried cassava sticks.COP 18
Plantain tostones with hogao and guacamole.COP 18
Vegetables mix.COP 18
Jasmine rice.COP 18
Richi potatoes with a traditional sauce.COP 18
White rice.COP 18